Soon after I was married, my mother-in-law made a cookbook for our family. It is more than 27 years later and I still have not made everything in that book. And now she is gone and I cannot call her when I am making a new recipe from her book, that I haven’t tried yet, and ask her questions about it.
Recently I found this recipe for “Pumpkin Pecan Cake” in her book. I tried and put my own little spin on it and this might just be my new MOST FAVORITE CAKE! My husband doesn’t remember her making this, but like I said, I kinda changed it a bit. The recipe in her book said to bake in a 9×13 dish and add the pecans to the batter. Then “top with a glaze or powdered sugar.” Now do you see why I wish I could call her sometimes? I would ask her if she used preferred it with powdered sugar. Or if she did a glaze, did you use water or milk in the glaze. Did she add cinnamon to the glaze? I wish I knew these things. I miss her.
Start with a spice cake mix. You will also need 1 cup pumpkin puree and 1- 3.5 oz. box of instant vanilla pudding mix. Adding the pumpkin and pudding mix to the cake mix add flavor and give this cake great moisture and texture.
We highly recommend using parchment paper if you choose to bake in 2 round cake pans like I did. Trace around the bottom with a pen or marker. Cut it out. Spray the cake pans lightly with olive oil and press the paper into the bottom. Lightly spray the paper with oil also. Doing this will make it very easy to remove the cake to a plate for frosting and serving.
In a mixing bowl with a stand mixer or electric hand mixer, mix together the cake mix, 1 cup of pumpkin, pudding mix, half cup oil, half cup of water, 3 eggs and 1 teaspoon ground cinnamon.
Pour the batter evenly into the prepare cake pans. Use 2 round 8 or 9 inch pans. Bake the cakes at 350 degrees Fahrenheit for 30 – 35 minutes.
While the cakes are baking, prepare the pecans so that they have time to cool. Roughly chop the pecans. Spread the pecans and sugar in a single layer in a medium sized skillet. Se on medium-high heat just until the sugar starts to melt. Carefully stir and turn over till the sugar starts to turn brown. Quickly turn the heat off and remove the skillet form the heat.
Turn the pecans and hot sugar out onto a sheet of parchment or wax paper. Let them cool and break them apart into pieces.
Check the center of the cake for doneness before removing from the oven. Set the cakes on a cooling rack. While the cakes are cooling, make the frosting.
Using a stand mixer or electric hand mixer, cream together 8 oz. of mascarpone or cream cheese with a 1/2 cup of white granulated sugar. Slowly add the cream, scraping the sides as you go. Just as it starts to thicken add the vanilla extract, nutmeg and cinnamon. Continue whipping until stiff peaks form.
Once the cakes are done baking, let them sit on a rack to cool for at least 15 minutes. Once they have completely cooled you can assemble the cake. Set the first cake on cake plate or platter or cake stand. Use about half of the frosting on the cake. Spread it evenly to the edges. Set the second cake on top of the frosting. Frost the top evenly about an inch thick.
IF you wanted to frost the whole cake and not do a “naked cake” like we did, there is enough frosting to do that.
Sprinkle the candied pecans over the top of the cake.
Cover the cake and store in the refrigerator for up to one week. Store leftovers in the refrigerator.
If you are in love with this recipe, like us, then you might want to try these –
Also, check out our other NON-Pie Thanksgiving Desserts.
Pumpkin Spice Cake with Candied Pecans
Equipment
- 2 round cake pans at 8 or 9 inch OR a 9×13
- Parchment paper
- electric hand or stand mixer is recommended
Ingredients
- 1 box pkg. spice cake mix
- 1 cup canned pumpkin puree
- ½ cup canola oil or olive, avocado etc.
- 3 oz. box vanilla instant pudding
- 3 eggs
- 1 tsp ground cinnamon
- ½ cup cold water
Frosting
- 8 oz. mascarpone
- ½ cup granulated white sugar
- 3 cups whipping cream
- 1 tsp. vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
Candied Pecans
- ½ – ¾ cup pecans, roughly chopped
- 5 Tbsp granulated white sugar
Instructions
- Preheat oven to 350℉.
- Prepare cake pans. Choose two rounds pans either 8 or 9 inches will work. We highly recommend that parchment paper is used. Use a pen or marker to trace around edge. Cut the paper out. You could use a 9×13 baking dish, but no need to use parchment, unless you plan on removing the whole cake from the dish before cutting. Spray the cake pans lightly with olive oil. Press the parchment paper into the bottom. Lightly spray the paper with a little oil.
- Measure all of the cake ingredients into a medium sized mixing bowl. Mix together with an electric hand or stand mixer with the paddle attachment. Scrape the sides and continue mixing until it is all fully mixed.
- Pour the batter evenly into the two round cake pans OR the one 9×13 baking dish. Bake at 350℉. For 2 round cake pans, bake 30-35 minutes.For 1 9×13 pan, bake 45 minutes.
- While the cake is baking, prep the pecans. Roughly chop your desired amount. We use ½ – ¾ cup. If you are doing a 9×13, we recommend chopping a full cup of pecans, at least. Lay out a small sheet of parchment or wax paper.
- In a medium-large skillet, sprinkle in the sugar. Add the pecans over the top. Heat over medium-high heat until the sugar starts to melt. Use a wooden spoon, or other heat safe spoon, to lightly stir and gently toss till the sugar just start to turn brown. Spread the pecans and melted sugar out over the parchment or wax paper. Let them cool, then break apart and set aside.
- Check the cakes to check for doneness. Let cool for 15 minutes. If you are using 2 round pans, move around the edge with a table knife to loosen, then dump over onto a cooling rack. If baked in a 9×13 baking dish, set on a cooling rack to cool.Cool completely before frosting.
- While the cake is cooling, make the frosting. In a medium sized mixing bowl, place the mascarpone and the ½ cup white sugar. Use an electric hand mixer or stand mixer with whisk attachment to whip the mascarpone and sugar together for about 2 minutes.
- Turn down the speed and slowly add the cream. Gradually turn the speed up a little at a time. Whip until it just starts to thicken. Stop mixing. Scrape the sides. Add the vanilla extract, cinnamon and nutmeg. Start mixing again. Gradually add more speed until whipping once again. Whip until sturdy. Do not over mix or it will start to turn into butter.
- Put the cake together. Place the first cake round on a cake plate or stand. Spread half of the frosting over the top and out to the edges. Place the second cake round on top of the frosting. Do not press it down. Just set it on top. Spread the rest of the frosting on top, evenly and out to the edges. Sprinkle the top with the candied pecans.If doing a 9×13, spread all of the frosting over the top of the cake in the dish. Sprinkle the top with the pecans.
- Store covered and in the refrigerator.