Description
A moist pumpkin cake spiced with cinnamon and nutmeg, topped with crunchy candied pecans, perfect for fall gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup pecans
- 2 tbsp butter
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, mix granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla until smooth.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Meanwhile, melt butter in a skillet, add brown sugar and maple syrup, then stir well.
- Add pecans and cook for about 5 minutes, stirring frequently, until coated and caramelized.
- Allow the cake to cool, then top with candied pecans and serve.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The cake can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg