Butterscotch Pecan Pumpkin Cake (Print)
Spiced pumpkin cake topped with pecans and creamy butterscotch frosting makes a flavorful fall treat.
# Components:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1 cup canned pumpkin puree
12 - 3/4 cup vegetable oil
13 - 4 large eggs
14 - 2 teaspoons vanilla extract
15 - 1 cup chopped pecans
→ Butterscotch Frosting
16 - 1/2 cup unsalted butter
17 - 1 cup packed light brown sugar
18 - 1/4 cup whole milk
19 - 2 cups sifted powdered sugar
20 - 1/2 teaspoon vanilla extract
21 - 1/2 cup chopped pecans, for garnish
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly blended.
03 - In a large bowl, whisk together granulated sugar, light brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully combined.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just incorporated. Take care not to overmix.
05 - Gently stir in the chopped pecans to distribute them evenly throughout the batter.
06 - Pour the batter into the prepared pan, smoothing the top. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan on a wire rack.
07 - Melt unsalted butter in a saucepan over medium heat. Add light brown sugar and whole milk, stirring until the sugar dissolves. Bring to a gentle boil and cook for 1 minute, then remove from heat and allow to cool for 10 minutes.
08 - Whisk in sifted powdered sugar and vanilla extract until the frosting is smooth and spreadable.
09 - Spread the butterscotch frosting evenly over the fully cooled cake.
10 - Sprinkle with chopped pecans, slice, and serve.
# Expert Advice:
01 -
- Moist, flavorful cake with warm spices
- Easy to make and ideal for groups
02 -
- Contains eggs, milk, wheat (gluten), and tree nuts (pecans)
- This cake keeps well, covered, at room temperature for up to 3 days
03 -
- Do not overmix the batter for the best texture
- Let the frosting cool for 10 minutes for easy spreading