Pumpkin Pecan Cake Recipe

5 3 2
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Pumpkin Pecan Cake Recipe

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5 3 2
Publisher Photo
Packed with warm pumpkin flavor and spices, this lightened-up version of Shirley Dellinger's recipe baked up even taller than the original! But our Test Kitchen brought it in at just about half the fat, saturated fat and cholesterol—with 187 fewer calories per slice! That's a sweet success Shirley's family in Elwood, Indiana can savor.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Directions

In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans.
Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Yield: 18 servings.
Originally published as Pumpkin Cake in Light & Tasty

Nutritional Facts

1 piece: 532 calories, 31g fat (9g saturated fat), 75mg cholesterol, 376mg sodium, 61g carbohydrate (46g sugars, 2g fiber), 5g protein.

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  1. In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans.
  2. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Yield: 18 servings.
Originally published as Pumpkin Cake in Light & Tasty

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iobible User ID: 4544713 89488
Reviewed May. 28, 2011

"I have made this cake 5 or 6 times. I have never seen people rave about a dessert this much. I bake them as cupcakes now because it is easier to serve. Everyone alwys wants 2 or 3. Definitely reccommend!"

MY REVIEW
gracemodrow User ID: 1602317 138544
Reviewed Oct. 10, 2010

"My friend who is an excellent cook raved about this cake when I made it for her Thanksgiving party."

MY REVIEW
BrendainPa User ID: 861741 206489
Reviewed Sep. 11, 2009

"This doesn't look like a makeover to me--31g of fat & over 500 calories? I'd cut the oil in half & sub. some egg whites for whole eggs as well."

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