Pumpkin Spice Cake with Candied Pecans
Pumpkin cake baked in 2 - 8 or 9 inch round cake pans or 1 - 9x13 pan. It is topped with a spiced Mascarpone whipped frosting and candied pecans. This cake is decadent and fancy, while also easy to make.
Equipment
- 2 round cake pans at 8 or 9 inch OR a 9x13
- 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 9x13 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 9x13 baking dish. Bake at 350℉. For 2 round cake pans, bake 30-35 minutes.For 1 9x13 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 9x13, 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 9x13 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 9x13, 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.