Pumpkin Spice Cake
Servings 12 slices
slices
This Pumpkin Spice Cake is incredibly moist, packed with flavor from the delicious pumpkin pie spice, and with the perfect crunch from pecans in each bite. It’s a classic combination that will never go out of style and will make an ideal addition to your Thanksgiving menu or any fall gathering!
Equipment
- 1 10" fluted pan
- 1 electric mixer
Ingredients
Cake:
- 3 Cup All Purpose Flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 ¾ teaspoons pumpkin spice
- 1 cup butter softened
- 1 Cup granulated sugar
- 1 Cup brown sugar
- 3 eggs
- 1 ⅓ Cup canned pumpkin
- ½ Cup milk
- ⅔ Cup chopped pecans
Pumpkin Glaze:
- 1 ½ Cup powdered sugar sifted
- 1 Tablespoon canned pumpkin
- 1/4 teaspoon vanilla
- 4-5 teaspoons milk
Instructions
- Prep: Preheat oven to 325˚ F. Butter and flour a fluted cake pan.
- In a bowl sift together flour, baking powder, salt, baking soda, and pumpkin spice. Set aside.
- In a large bowl, beat the butter and sugars on medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating for two minutes each.
- Stir in the pumpkin. Add the dry ingredients alternating with the milk with a low-speed mixer. Beat well after each addition. Stir in the pecans.
- Pour batter into a well-greased and floured 10” fluted pan.
- Bake in preheated 325˚ F for 50-60 minutes or until a toothpick entered in the center comes out clean.
- Cool in pan for 10 minutes. Remove from pan and let fully cool.
Glaze Instructions
- In a small bowl, stir together the confectionary sugar, pumpkin, vanilla, and milk until smooth. Pour over the cooled cake.
Notes
Refrigerate: Once the cake has fully cooled on a wire rack, which usually takes about three to four hours, you can refrigerate leftovers by storing it in an airtight container or covering it with plastic wrap. Make sure to use it within three days to enjoy the best taste and texture.
Freeze: Before adding the glaze, you can store the cake in an airtight container and freeze it for up to three months. Allow it to thaw, then add the glaze. You can also freeze individual slices with the glaze in airtight containers.
Adjust Glaze Consistency: For a thicker glaze, simply use less milk in the recipe. This will give you a denser, creamier topping for your pumpkin spice cake.
Nutrition
Serving: 1slice | Calories: 460kcal | Carbohydrates: 79g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 410mg | Potassium: 183mg | Fiber: 2g | Sugar: 36g | Vitamin A: 4988IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg