Pumpkin Cake with Candied Pecans

 Pumpkin cake with candied pecans and whipped cream frosting covered in cinnamon chocolate ganache. You might have had pumpkin bread, or even a pumpkin pie--but have you ever tried a pumpkin cake?

If you're a pumpkin zing fan or basically looking for something tasty for your Fall and event dinner tables, this Pumpkin Cake with Candied Pecans will not dampen!!

There's no occasion I anticipate more than Thanksgiving. That is to say, who doesn't cherish carbs and turkey encompassed by family every November? It's my cherished season hence thus some more. The pumpkin-adoring cook in me likewise truly partakes in the reason to prepare everything fall! That is the reason when it came time to design out the current year's Thanksgiving spread, I realized I needed to incorporate a sweet - however something somewhat not quite the same as the standard…

Now we come to the method of preparation :


Pumpkin Cake:

  • 2 1/2 cups universally handy flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking pop
  • 2 1/2 tsp pumpkin pie zest
  • 3/4 tsp salt
  • 3/4 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 cup light-earthy colored sugar pressed
  • 1 1/2 cup pumpkin puree 14-15 oz can, not pumpkin pie filling
  • 3 huge eggs room temperature
  • 1 tsp vanilla
  • Sugar coated Pecans:
  • 3 cups walnut parts
  • 2/3 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 3 Tbsp + 1 tsp water
  • 1 tsp vanilla

Cream Cheese Frosting:

  • 2 cups unsalted margarine marginally chilled
  • 12 oz cream cheddar marginally chilled, full fat, block not tub
  • 5-6 cups powdered sugar filtered
  • 1 tsp vanilla
  • Get together:
  • 2/3 cup slashed sugar coated walnuts
  • entire sugar coated walnuts


Pumpkin Cake:

  • Preheat broiler to 350F and oil and flour three 8″ cake skillet. Line with material.
  • In a medium bowl, whisk together flour, pumpkin pie flavor, baking powder, baking pop, and salt.
  • In a huge bowl, whisk together sugars, oil, pumpkin, vanilla, and eggs.
  • Add dry to wet and blend until recently consolidated.
  • Partition player equitably between pre-arranged container and prepare until a toothpick embedded into the middle tells the truth (approx. 30-35 mins).
  • Cool in skillet on wire rack for 10mins, then, at that point, turn out onto wire racks to cool totally.

Sugar coated Pecans:

  • Line an enormous baking sheet with material.
  • Heat an enormous griddle over medium hotness. Add walnuts and toast for approx. 3 mins, blending regularly.
  • In a little bowl or estimating cup, join sugar, cinnamon, water, and vanilla. Mix well.
  • At the point when the walnuts are fragrant, add sugar blend into the container. Mix continually over medium hotness for 5-10mins. I utilized two heatproof spatulas for this.*
  • Spread onto material lined baking sheet to cool. Separate them as best as conceivable with the spatulas.
  • Cream Cheese Frosting:
  • Beat margarine until pale and soft (2 mins). Add powdered sugar each cup in turn. Beat in cream cheddar. Add vanilla and beat until soft.


  • Place one layer of cake onto a serving plate or cake stand. Top with 1 cup icing and spread equally. Sprinkle 1/3 cup cleaved sugar coated walnuts over the highest point of the icing (save the prettiest ones for the top). Rehash with next layer.
  • Put last cake layer on top and scrap coat the cake. Chill for 30mins.
  • Utilize the leftover frosting to cover the outside of the cake. Embellish the top and favors a twirl whenever wanted (I utilized a huge offset spatula to do this). Embellish with entire and hacked sweetened walnuts.


*The sugar syrup will coat the pecans and eventually turn into granules. You can stop here if you like or keep cooking/stirring until caramelized and golden. Watch it carefully because it will burn quickly near the end.

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