Say “hello” to a stunning dessert that will steal the show at your fall party, Thanksgiving dinner, special occasion, or just to make as the perfect seasonal baking project. This masterpiece of a cake has three from-scratch pumpkin layers that get added flavor from fall spices: cinnamon, ginger and nutmeg, and from toasted pecans that are stirred into the cake batter before it's baked. What takes this cake to the next level is the dulce de leche-cream cheese frosting: a tangy-sweet combination that’s both filled in-between the layers of the cake, and frosted all around it. Frosting mounds piped onto half of the cake and sprinkled with cinnamon give it a unique look that’s both whimsical and picture-perfect.
Pumpkin-Pecan Layer Cake
- Prep Time 40 min
- Total 3 hr 15 min
- Servings 12
- Ingredients 18
Ingredients
Cake
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 3 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 cup vegetable oil
- 1/2 cup toasted chopped pecans
Frosting
- 2 packages (8 oz each) cream cheese, softened
- 1/3 cup butter, softened
- 1/3 cup (from 13.4-oz can) dulce de leche (caramelized sweetened condensed milk)
- 2 teaspoons vanilla
- 2 2/3 cups powdered sugar
Topping
- 1/8 teaspoon ground cinnamon
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside.
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Step2In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly.
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Step3Bake 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.
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Step4In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy.
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Step5Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside.
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Step6Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour.
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Step7When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.
Nutrition
740
Calories
42g
Total Fat
8g
Protein
83g
Total Carbohydrate
60g
Sugars
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 740
- Calories from Fat
- 380
- Total Fat
- 42g
- 64%
- Saturated Fat
- 15g
- 74%
- Trans Fat
- 1g
- Cholesterol
- 100mg
- 34%
- Sodium
- 420mg
- 17%
- Potassium
- 230mg
- 6%
- Total Carbohydrate
- 83g
- 28%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 60g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 7 1/2 Fat;Carbohydrate Choice
5 1/2Tips from the Betty Crocker Kitchens
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