Pecan Pumpkin Cake Recipes

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PECAN-PUMPKIN CAKE



Pecan-Pumpkin Cake image

Pumpkin, pecans, ginger, and nutmeg? Yep. This is what fall should taste like.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 16

1 1/2 cups packed brown sugar
3 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 cup vegetable oil
2 1/2 cups Immaculate Baking Co.™ organic all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup chopped pecans, toasted
12 oz cream cheese (from two 8-oz packages), softened
1/4 cup butter, softened
1 1/2 teaspoons vanilla
2 cups powdered sugar

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 3 (8-inch) round pans with shortening; lightly flour.
  • In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. In medium bowl, mix flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt until well blended. Stir flour mixture into sugar mixture until well blended. (Batter will be thick.) Stir in 1/2 cup of the nuts. Spoon and spread batter evenly into pans (about 1 1/2 cups batter in each pan).
  • Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese and butter with electric mixer on medium speed until smooth. Beat in vanilla until well blended. On low speed, beat in powdered sugar until frosting is smooth and creamy.
  • Place 1 cake layer on serving plate. Frost top of layer with 3/4 cup of the frosting. Top with another cake layer and 3/4 cup of the frosting. Top with remaining cake layer and frosting. Sprinkle with remaining 1/2 cup nuts. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN-PECAN BUNDT CAKE



Pumpkin-Pecan Bundt Cake image

An easy, yet impressive dessert that's perfect for the holiday season and beyond! Pumpkin makes for an incredibly moist and flavorful cake, and pecans and a brown sugar-nutmeg glaze are the finishing touches that make this dessert truly irresistible.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup chopped pecans
2 tablespoons butter
1/4 cup packed brown sugar
1/8 teaspoon ground nutmeg
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons chopped toasted pecans

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.

Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 21 g, TransFat 0 g

CARAMEL PECAN PUMPKIN CAKE



Caramel Pecan Pumpkin Cake image

Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day-and frees up oven space on holidays, too. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield 10 servings.

Number Of Ingredients 11

1 cup butter, softened
1-1/4 cups sugar
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice or ground cinnamon
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1/2 cup caramel sundae syrup
1/2 cup chopped pecans

Steps:

  • In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.

Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN PECAN DUMP CAKE



Pumpkin Pecan Dump Cake image

Make and share this Pumpkin Pecan Dump Cake recipe from Food.com.

Provided by Motley Oklahoman

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

1 (29 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1/2 cup sugar
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon clove
2 teaspoons cinnamon
1/2 teaspoon salt
1 (18 ounce) box yellow cake mix (or spice)
1/2 cup butter
1 cup pecans (or other nuts)

Steps:

  • Preheat oven to 350 degrees. Prepare a 9X13 pan.
  • In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
  • Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
  • Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.

Nutrition Facts : Calories 508.5, Fat 27.2, SaturatedFat 9.6, Cholesterol 91.1, Sodium 592.1, Carbohydrate 61.1, Fiber 2.5, Sugar 33.8, Protein 8.4

DAWN'S PUMPKIN PECAN DUMP CAKE



Dawn's Pumpkin Pecan Dump Cake image

My friend Dawn sent me this recipe to try, and I did... It's like a pumpkiny custard on the bottom and crumb topping on top, and loaded with nuts. It's just plain WONDERFUL! Great anytime, but also for the holidays, and a lot easier and quicker than making a pie :D I made this for the Cake-A-Thon to honor Chef-I-Am October 2007. I know she would have loved this cake :) Here's to you Tina!

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 9

1 (29 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon
1 (18 1/4 ounce) box yellow cake mix
1 1/2 cups pecans, chopped
1 cup butter or 1 cup margarine, melted

Steps:

  • Preheat oven to 350.
  • In a mixing bowl, combine first 6 ingredients, until well blended.
  • Pour batter into a 9x13" greased pan.
  • Sprinkle DRY cake mix on top, then cover with pecans.
  • Pour melted margarine or butter over top.
  • Bake 50-60 mins., or until golden brown.
  • Serve with Cool Whip or whipped cream on top.

Nutrition Facts : Calories 741.7, Fat 44.8, SaturatedFat 17.4, Cholesterol 128.3, Sodium 881.8, Carbohydrate 80.3, Fiber 3.3, Sugar 49.2, Protein 10

PUMPKIN PECAN CAKE



Pumpkin Pecan Cake image

Packed with warm pumpkin flavor and spices, this lightened-up version of Shirley Dellinger's recipe baked up even taller than the original! But our Test Kitchen brought it in at just about half the fat, saturated fat and cholesterol-with 187 fewer calories per slice! That's a sweet success Shirley's family in Elwood, Indiana can savor.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 18 servings.

Number Of Ingredients 14

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1-1/2 cups canola oil
4 eggs
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 532 calories, Fat 31g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 5g protein.

PECAN PUMPKIN DUMP CAKE



Pecan Pumpkin Dump Cake image

The best pumpkin dessert ever! Pecan Pumpkin Dump Cake is easy for every night but delicious enough for Thanksgiving or Christmas.

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 12

15 ounces solid-pack pumpkin
12 ounces evaporated milk
3 large eggs
3/4 cup sugar
½ teaspoon salt
1 teaspoon cinnamon
4 teaspoons pumpkin pie spice
1 box butter pecan cake mix (Betty Crocker (15.25 ounces))
1 cup unsalted butter (melted)
1-1/2 cups chopped pecans
2 tablespoons packed brown sugar
vanilla ice cream or whipped cream

Steps:

  • Preheat the oven to 350º Fahrenheit and grease a 9x13 pan with butter or cooking spray.
  • In a large bowl, whisk together the pumpkin, milk, eggs, sugar, salt, cinnamon and pumpkin pie spice until well blended. Make sure the eggs are fully incorporated.
  • Pour the pumpkin batter into the prepared pan.
  • Sprinkle the dry cake mix over the pumpkin.
  • Drizzle with the melted butter.
  • Sprinkle the pecans on top. Then sprinkle the brown sugar over the pecans.
  • Bake for 1 hour or until a knife inserted in the center comes out clean.
  • Check the cake at about 45 minutes while baking. If it is getting too brown, cover with foil for the remainder of baking.
  • Serve warm with ice cream or whipped cream.

PUMPKIN PECAN CHEESECAKE



Pumpkin Pecan Cheesecake image

A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.

Provided by Eleanor Johnson

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 10

Number Of Ingredients 8

½ cup chopped pecans
¼ cup packed brown sugar
2 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
⅓ cup packed brown sugar
2 eggs
¾ cup pumpkin butter
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  • Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes.
  • Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

Nutrition Facts : Calories 339.6 calories, Carbohydrate 36.8 g, Cholesterol 67.9 mg, Fat 20.3 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 221 mg, Sugar 28.3 g

BUTTER PECAN PUMPKIN COOKIES



Butter Pecan Pumpkin Cookies image

Provided by Six Sisters Stuff

Number Of Ingredients 4

1 box butter pecan cake mix
1 15 oz can pumpkin puree
1/2 cup of milk chocolate chips
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Mix all four ingredients together, roll into small balls and place on cookie sheet. Bake for 10-12 minutes (depending on how small or large you make your cookies).
  • Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).
  • Makes about 24 cookies

PUMPKIN PECAN PIE WITH CAKE MIX



Pumpkin Pecan Pie with Cake Mix image

This pumpkin pecan pie does not use a traditional pie crust, instead it is replaced with cake mix and butter.

Provided by jsrivera

Categories     Desserts     Pies     Pumpkin Pie Recipes

Time 2h10m

Yield 16

Number Of Ingredients 10

2 sheets waxed paper
1 (30 ounce) can pumpkin pie filling
1 cup white sugar
1 (5 ounce) can evaporated milk
3 eggs, slightly beaten
½ teaspoon ground cinnamon
1 pinch salt
1 (15.25 ounce) package yellow cake mix (such as Pillsbury® Moist Supreme)
3 cups chopped pecans
1 cup butter, melted and cooled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.
  • Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl; pour into prepared pans. Sprinkle cake mix over top; cover with chopped pecans. Drizzle melted butter evenly over the surface.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes; chill in the refrigerator. Flip the pan over onto a plate to remove the pie; cut into wedges.

Nutrition Facts : Calories 499.9 calories, Carbohydrate 51.7 g, Cholesterol 64.3 mg, Fat 32.2 g, Fiber 6.9 g, Protein 5.6 g, SaturatedFat 9.8 g, Sodium 400.1 mg, Sugar 26 g

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