Pumpkin-Pecan Cake

Pumpkin spiced and peppered with pecans, this simple cake is a no-fuss crowd-pleaser.

Pumpkin-Pecan Cake
Yields: 1 (13X9-Inch) Cake
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 (15-ounce) can pumpkin
  • 2 cups granulated sugar
  • 1½ cups vegetable oil
  • 4 large eggs
  • 1¼ cups roughly chopped pecans, divided
  • 1 cup confectioners’ sugar
  • 2 tablespoons whole milk
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
  2. In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. In a medium bowl, whisk together pumpkin, granulated sugar, oil, and eggs. Make a well in center of flour mixture; add pumpkin mixture, stirring just until combined. Gently fold in ¾ cup pecans. Pour batter into prepared dish, spreading to smooth. Sprinkle with remaining ½ cup pecans.
  3. Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool completely in pan.
  4. In a small bowl, whisk together confectioners’ sugar and milk until smooth. Drizzle glaze over cooled cake before serving.



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