A gorgeous pumpkin cake with a crunchy pecan topping and cheese swirl! Sweet, moist, easy to make, and with that unmistakable spicy pumpkin flavor we all love. It keeps well refrigerated for a few days and can be frozen.
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It's about time I introduced you to this amazing pumpkin pecan cake.
Where are you when it comes to fall flavors? Apples and cinnamon or pumpkin and spices? I have to confess that pumpkin trumps all others, including carrots. I never thought I'd say that.
Every year I make this cake and declare it my favorite fall one. Maybe it's a tie with the fantastic apple pumpkin crumb cake. Just don't make me choose.
I vary between pumpkin and butternut squash, pecans and walnuts, and sour cream or cream cheese for the topping. It turns out they're all good. So you get that bonus of using whatever pumpkin, cheese, or nut you have that day.
Ingredient list
- Pumpkin: use canned or homemade pumpkin puree, both work fine. And butternut squash is fantastic also.
- Spices: you can play with the spice mix. I'm a big fan of making our mixes, especially when it comes to pumpkin spice. I had huge disappointments with commercial ones, so I stayed out of that path.
- Pecans.
- Sour cream: use the regular type, full-fat sour cream. It adds richness and moisture.
- Unsalted butter.
- All-purpose flour.
- Baking powder: is used as leavener to help the cake rise, so make sure it isn't expired.
- White granulated sugar.
- Brown sugar: light or dark.
- Eggs: fresh, large.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
Homemade pumpkin puree
I make my pumpkin puree (or butternut squash depending on the season because it's easily found year-round). Also, I have a hard time finding the canned stuff sometimes.
So, I made a whole post about How to Make Pumpkin Puree, with instructions and a small video tutorial. It's super easy and natural.
How to make pumpkin pecan cake
It has two layers, but it's very simple to put together.
The pumpkin cake batter is topped with the sweet cheese mixture. Drop mounds with space in between them.
The best way to make a marble is with the tip of a knife. Lightly swirls the two preparations, you don't want to mix them too much.
Sprinkle the crushed or chopped pecans over the cheese swirl.
Bake according to the recipe instructions and let cool completely before removing from the pan.
Vintage Kitchen tip: if you need to feed many, double the recipe and make a full sheet cake. The baking time might be a little longer.
Sour cream topping
It's just a drizzle of sugared cheese but it works as a soft pillow for the pecans. Baking is all about the little details that make or break a great recipe.
If you feel the urge to marble it, do so lightly. My experience is that too much marbling adds too much moisture and it doesn't bake so cakey. We don't want that. I just drizzle it and don't touch it. Then I sprinkle the pecans and into the oven, it goes.
Some of the sour cream topping will seep into the batter and the pumpkin sheet cake will be both moist and cakey. A win-win situation in my opinion.
Though I bake a lot of loaf and bundt cakes, I'm starting to love sheet cakes - this Lemon Coconut Cake being my latest obsession.
They have a great ratio of cake and topping and feed a lot of people. Very important when you take your baked goodies to the office. There's enough for everyone.
This pumpkin sheet cake has seen many birthdays and gatherings. It's always a hit, even among those skeptical about eating vegetables in their cakes. They devour it.
It comes out perfectly crunchy and tender and so delicious.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pumpkin: as I mentioned above, I use homemade butternut squash puree (mostly, sometimes pumpkin) but use the unsweetened canned variety. I would but I can't find it here. Otherwise, I would because it's so much easier!
- Spice mix: I make my pumpkin spice mix but you can use one you like already. If you have never used them together, take this recipe as a guide and adjust individual spices to your liking.
- Nuts: pecans are the traditional pair with pumpkin, but walnuts work very well too. Use hazelnuts if you want to innovate. No nuts is an option too.
- Cheese: cream cheese makes for a thicker swirl, but sour cream can also be used if that's all you have.
- Storing: this cake keeps at room temperature for a couple of days. You can freeze it for a few weeks, well wrapped. Defrost at room temperature.
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Easy Pumpkin Pecan Cake
Ingredients
- 1 cup butter, at room temperature
- 2 cups light brown sugar, firmly packed
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 ½ cups pumpkin puree, at room temperature
- 1 cup pecans, coarsely chopped
- ½ cup sour cream, or cream cheese, at room temperature
- ¼ cup white sugar, or light brown sugar
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350ºF (180ºC).
- Line a 9x13 inch pan with parchment paper (bottom and two sides only, it will be easier to unmold), and spray or butter the unlined sides.
- In a large bowl, beat 1 cup butter adding 2 cups light brown sugar gradually until very creamy, 2 to 3 minutes.
- Add 2 eggs, one at a time, and beat well. Add 1 teaspoon vanilla extract and mix well.
- Sift 2 cups all-purpose flour with 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground allspice and ½ teaspoon salt and add it in 2 parts to the butter mixture. Mix only until starting to blend.
- Add 1 ½ cups pumpkin puree and mix well. Pour into the prepared pan, spreading evenly.
- In a small bowl mix ½ cup sour cream (or cream cheese) with ¼ cup white sugar and 1 tablespoon heavy cream.
- Drizzle on top of the pumpkin batter. Sprinkle 1 cup pecans on top and bake for about 30-40 minutes, until a tester comes out clean.
- Let cool on wire rack. Remove carefully from the pan. Serve at room temperature.
- It keeps at room temperature for 2 days and a week in the fridge covered in plastic wrap.
Anthea || The Salty Biscotti Blog says
This cake looks so delicious!! I think my little one will love it!! I believe I will try that recipe soon!! 🙂
Lizzy Briskin says
This cake is beautiful and perfect for Fall! Thanks for sharing
Toni says
A new favorite pumpkin dessert at my house!
Angie@Angie's Recipes says
Looks rich and very tempting with that moist tender crumb and nutty topping!
Paula Montenegro says
Thanks Angie!
David says
Paula - my aunt would have loved this. Pumpkin and pecan were two of her favorite flavors. Funny that you should post it now, as it is the anniversary of her death, as well as her birthday. xo
Paula Montenegro says
That definitely is a coincidence David. Have a great week!