Pumpkin Pecan Spice Cake

This Pumpkin Pecan Spice Cake is an easy, super moist, incredibly delicious spice cake with cream cheese frosting. It’s the perfect fall dessert!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 475kcal

Author Anne Clark

Equipment

Bundt pan
Electric mixer
large mixing bowl
measuring cup(s)
measuring spoons
wire rack (for cooling cake pan)
small mixing bowl

Ingredients

CAKE INGREDIENTS

1 box Spice cake mix
1 cup Canned pumpkin (aka pumpkin puree) (NOT the pumpkin pie "mix")
¾ cup Oil
½ cup Unsalted chopped pecans
¼ cup Water
4 Large eggs
1 Instant vanilla pudding mix (3.4 oz box)
1 teaspoon Ground cinnamon
1 teaspoon Pure vanilla extract

CREAM CHEESE FROSTING INGREDIENTS

1 cup powdered sugar
8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
1-2 teaspoon milk

Instructions

Preheat oven to 350F. Grease and flour bundt pan.
Mix all ingredients, except pecans, in a large bowl with mixer until well blended (about 5 minutes on medium speed). Then add pecans and mix well with a spoon.
Bake for 35-40 minutes. Let cool 15 minutes then remove from pan and place on wire rack to cool completely.
Dust with powdered sugar, serve with whipped cream, or top with your favorite cream cheese frosting (recipe below).
Cream Cheese Frosting: Combine 1 cup powdered sugar, 8 oz softened cream cheese, 1-2 tablespoons milk, and 1 teaspoon vanilla extract.

Notes

Store leftover cake on your kitchen counter. Plastic cake holders work best by not only keeping the cake fresh and moist, but also keeps the frosting from getting destroyed if the cake were only covered with plastic wrap or foil. The plastic lid is tall enough to not touch the frosting.

Nutrition