This pumpkin cake is soft, tender, and full of fall goodness. But to make things just a bit more interesting, I added some chopped candied pecans to the sweet and tangy cream cheese frosting.
Not quite the invention of the wheel or as groundbreaking as sliced bread, but still one of the best season’s great contributions: Pumpkin cake with cream cheese.
It’s sweet yet tangy, spicy but comforting, tender with a touch of crunchy. It’s simply the best!
Why adding candied pecans?
Because I wanted to. Pecans are the kind of treat that makes everything better. It upgrades any dessert, salad, chocolate, and also addictively delicious as a snack. But, feel free to skip it altogether or use roasted pecans instead of candied.
Ingredients in this Pumpkin Cake:
For the Cake
- AP Flour
- Baking powder
- Unsalted butter and Vegetable oil. I wanted to keep the butter flavor and also enjoy the tenderness giving from the vegetable oil.
- Brown sugar
- Pumpkin puree
- Pumpkin Pie spice
For the CC Frosting:
- Cream cheese, full fat
- Powdered sugar
- Candies pecans
Making this Pumpkin Cake:
Like many other pound cake, this cake is made by using the creaming method. Meaning we will firstly cream the butter with the sugar, drizzle in the vegetable oil then add the eggs one at a time.
The liquids (pumpkin puree and vanilla) will be added alternately with the dry ingredients (flour, baking powder and spices) starting and finishing with the dry ingredients.
Notice that the dry ingredients are added last, the main two reasons are:
- Firstly, this is the best way for the flour to fully incorporate with the rest of the ingredients without creating any lumps. (alternating with the liquids)
- When we add the dry ingredients last, we mix it less. Mixing it less will prevent the formation of strong gluten threads. What I mean is that we will have a tender bite vs. a chewy one (much like bread for example).
Storing the cake:
If not frosted, you can store the cake at room temperature for up to 3 days. When frosted, the cake should be in the refrigerator within 3 hours after frosting. You can bake this cake ahead and freeze wrapped in a plastic bag inside a freezable bag. When ready, remove from the freezer and let reach room temperature unwrapped.
Here are some more fun recipes you might enjoy:
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- 1 Stick Unsalted Butter, soft (113 g / 4 oz)
- 1 Cup Light Brown Sugar (200 g / 7 oz)
- 1/2 Cup Vegetable Oil (100 g / 3.5 oz)
- 2 Large Eggs, room temperature
- 1 Cup Pumpkin Puree (200 g / 7 oz)
- 1 2/3 Cup AP Flour (200 g / 7 oz)
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
Cream Cheese Candied Pecans Frosting
- 2 PKG Cream Cheese, soften (450 g /16 oz)
- 1 Stick Unsalted Butter, soften
- 2 Cups Powdered Sugar (400 g / 14 oz)
- 1 Cup Candied Pecans, coarsely chopped (150 g / 5 oz)
To Make The Cake
Preheat oven to 350F. Line a 9" round pan with parchment paper and set aside.
In a medium bowl sift the flour, spices and baking powder and set a side.
In a bowl of a standing mixer, fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
Scrap the side and bottom of the bowl and slowly drizzle in the oil on low speed.
Return the mixer to medium speed and add the eggs one at a time, waiting for the egg to completely incorporate before adding the next.
Add the flour alternating with Pumpkin Puree in 3 additions starting and finishing with the flour.
Pour the batter in the prepared pan and bake for 35-40 minutes or until a toothpick comes out dry from the center of the cake.
To make the Cream Cheese Frosting
In a bowl of a standing mixer, beat the cream cheese on high for about 1 minute. Add the butter and beat to combine.
Change speed to low and add powdered sugar. Increase speed as the sugar dissolves.
Keep beating on high for about 5 minutes until you have a bright and fluffy frosting.
Sprinkle in the chopped candied pecans and fold in with a spatula.
Once the cake has completely cooled, place it on a serving dish and spread the cream cheese frosting on top.