If you’re searching for a cozy, soul-satisfying treat that perfectly captures autumn’s flavors, look no further than this Pumpkin Snacking Cake with Cream Cheese Frosting and Candied Pecans Recipe. It’s the kind of cake that feels like a warm hug—moist pumpkin-infused layers paired with a velvety cream cheese frosting and crunchy, sweet candied pecans that dance together in every bite. Whether you’re indulging yourself on a chilly afternoon or impressing guests at a seasonal gathering, this recipe turns simple ingredients into a true masterpiece of flavor and texture.
Ingredients You’ll Need
Don’t let the list intimidate you; these ingredients are straightforward and essential, each playing a key role in building the rich, tender, and flavorful Pumpkin Snacking Cake with Cream Cheese Frosting and Candied Pecans Recipe. From the pumpkin puree that keeps the cake moist to the spices that gently warm the palate, every element is carefully chosen.
- 2 cups flour: Provides the structure and chewiness to the cake’s tender crumb.
- 1 Tablespoon pumpkin pie spice: A fragrant blend that brings the signature cozy flavor.
- 2 teaspoons baking powder: Essential for helping the cake rise beautifully.
- 1 teaspoon baking soda: Works with the acidic pumpkin to create a light texture.
- 1 teaspoon salt: Enhances all the flavors and balances sweetness.
- 4 large eggs: Bind everything together and enrich the cake.
- 1 cup vegetable oil: Keeps the cake moist and tender without overpowering.
- 1 ⅔ cups granulated sugar: Sweetens with just the right amount of caramel notes.
- 15 ounces pumpkin puree: The heart of this recipe, offering moisture and that classic pumpkin taste.
- 8 ounces cream cheese (softened): Creates the lush, tangy frosting.
- 6 Tablespoons unsalted butter (softened): Adds richness and smoothness to the frosting.
- 1 ½ cups powdered sugar: Sweetens and thickens the cream cheese frosting perfectly.
- 2 teaspoons vanilla extract: Brings warmth and depth to the frosting.
- Candied pecans: Provides a delightful crunch and a burst of sugary crunchiness on top.
How to Make Pumpkin Snacking Cake with Cream Cheese Frosting and Candied Pecans Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing your baking pan so this wonderful cake doesn’t stick. In a large bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda, and salt—this ensures each bite is perfectly balanced with just the right amount of spice and lift. In another bowl, beat together the eggs, oil, and granulated sugar until smooth and glossy, then gently fold in the pumpkin puree. Gradually incorporate the dry ingredients until everything is just combined; overmixing can make the cake tough, so keep it light.
Step 2: Bake to Perfection
Pour the luscious batter into your prepared pan and slide it into the oven. Let the cake bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. The aroma while it’s baking will have you counting down the minutes! Once done, allow the cake to cool completely on a wire rack. This patience pays off—frosting a warm cake can cause it to melt and slide off.
Step 3: Make the Cream Cheese Frosting
While you wait for the cake to cool, mix together your softened cream cheese and unsalted butter until it’s luxuriously smooth and creamy. Add vanilla extract for that subtle, inviting note. Then, gradually beat in the powdered sugar until the frosting is thick, fluffy, and sweet enough to contrast the spiced cake beautifully. This frosting is the crown jewel of the Pumpkin Snacking Cake with Cream Cheese Frosting and Candied Pecans Recipe—rich, tangy, and utterly irresistible.
Step 4: Candy the Pecans
For the perfect finishing touch, gently toast pecans in a skillet over medium heat until fragrant, then toss them with a little sugar and continue cooking until they’re shiny and coated. Spread them out to cool on parchment paper so they crisp up nicely, adding that signature crunch that will make this cake truly unforgettable.
Step 5: Assemble and Celebrate
Once the cake is completely cool, spread a generous layer of cream cheese frosting on top. Then sprinkle your homemade candied pecans over the frosting. This part is fun and lets you get creative with your presentation. Each slice offers a wonderful interplay of moist cake, creamy frosting, and crunchy pecans—a harmony of textures and flavors that you’ll want to savor slowly.
How to Serve Pumpkin Snacking Cake with Cream Cheese Frosting and Candied Pecans Recipe
Garnishes
To elevate your serving experience, consider adding a few extra whole pecans or a light dusting of cinnamon on top. A drizzle of maple syrup or a dollop of whipped cream can also add an extra touch of indulgence that complements the cake’s autumnal profile beautifully.
Side Dishes
This cake pairs perfectly with a cup of freshly brewed coffee or chai tea, as their warm spices echo the flavors in the cake. For a heartier accompaniment, a scoop of vanilla ice cream or a bowl of fresh berries can bring a refreshing contrast that brightens the palate.
Creative Ways to Present
Try serving this cake in small squares on a rustic wooden board for a cozy, inviting display. Alternatively, layer pieces in a trifle dish with whipped cream and caramel sauce for an elegant dessert twist that everyone will love. You can even cut the cake into bite-sized pieces and skewer it with pecans for fun, portable snacking passes at parties.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Snacking Cake with Cream Cheese Frosting and Candied Pecans Recipe fresh by storing it in an airtight container in the refrigerator. It stays wonderfully moist for up to 4 days, so you can enjoy those extra slices without worry.
Freezing
If you want to save some for later, freeze the unfrosted cake wrapped tightly in plastic wrap and foil—it freezes beautifully for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge before applying the frosting and candied pecans.
Reheating
This cake is best eaten chilled or at room temperature because of the cream cheese frosting. If you prefer a slightly warmer slice, take a piece out of the fridge and let it sit at room temperature for 30 minutes. Avoid microwaving as it may alter the frosting’s texture.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly here, and it’s the easiest way to get consistent texture and flavor in your Pumpkin Snacking Cake with Cream Cheese Frosting and Candied Pecans Recipe.
What if I don’t have pumpkin pie spice?
No worries—simply mix your own by combining ground cinnamon, nutmeg, ginger, cloves, and allspice. This blend gives you full control over the warm spice notes essential to the cake.
Can I substitute the vegetable oil with another fat?
Yes, you could use melted coconut oil or a light olive oil for different flavor nuances. Just keep in mind that vegetable oil provides a neutral base that lets pumpkin shine.
How do I make candied pecans without burning them?
Cook pecans on medium heat, stirring constantly, and keep the sugar moving so it caramelizes evenly. Remove them quickly once glossy to avoid bitterness.
Is this recipe suitable for a sheet cake or cupcakes?
Definitely! For cupcakes, reduce baking time to about 20 minutes. Adjust portions and bake times accordingly to enjoy the same delicious Pumpkin Snacking Cake with Cream Cheese Frosting and Candied Pecans Recipe format in snackable sizes.
Final Thoughts
There’s something truly magical about this Pumpkin Snacking Cake with Cream Cheese Frosting and Candied Pecans Recipe that feels like a celebration of fall in every bite. It’s approachable enough for a weekday treat yet special enough for holiday gatherings. I can’t wait for you to try it and make it your own favorite—once you do, I’m sure it will become a staple in your recipe collection just like it is in mine!
Print
Pumpkin Snacking Cake with Cream Cheese Frosting and Candied Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Snacking Cake is a moist, spiced treat perfect for autumn or any time you crave the cozy flavors of pumpkin pie in cake form. Featuring a tender pumpkin-infused crumb and a rich cream cheese frosting topped with candied pecans, it’s a delightful dessert that’s easy to make and perfect for sharing with friends and family.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 ⅔ cups granulated sugar
- 15 ounces pumpkin puree
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
Topping
- Candied pecans, for garnish
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In another bowl, beat the eggs with the vegetable oil and granulated sugar until the mixture is smooth and slightly thickened. Stir in the pumpkin puree until evenly incorporated.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the pan on a wire rack before frosting.
- Prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy and well incorporated.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled cake using a spatula.
- Garnish: Sprinkle candied pecans over the top of the frosting for added texture and flavor.
- Serve and enjoy: Slice the cake into 12 servings and enjoy as a delightful snacking treat or dessert.
Notes
- Use canned pumpkin puree for convenience; do not substitute with pumpkin pie filling.
- For an extra moist cake, do not overbake; check doneness starting at 28 minutes.
- Candied pecans can be substituted with toasted walnuts or left off for a nut-free version.
- The cake is best served within 2 days and should be stored in the refrigerator due to the cream cheese frosting.
