Pumpkin Spice Cake With Candied Pecans

Oh man, my Pumpkin Spice Cake with Candied Pecans is like fall in a bite! I made it last weekend, and it was so good. It’s warm, cozy, and super yummy.

So, I mixed pumpkin and spices like cinnamon in the cake. The candied pecans on top? They’re crunchy and sweet, like candy!

You’ll wanna eat this with hot cocoa, trust me! It’s perfect for fall parties or just chilling. I’m already craving another slice!

Come on, let’s bake this together! Check out my recipe below. You’ll love it, I promise!

Why You’ll Love This Recipe

• Reader Favorite: “This cake is hands down the best fall dessert I’ve ever made!” One reader exclaimed. You’ll understand why after the first bite.
• Irresistibly Moist and Tender: The pumpkin puree and a touch of vegetable oil create a soft and moist cake that melts in your mouth.
• Delightfully Spiced: A mix of pumpkin pie spice, cinnamon, and nutmeg adds that cozy, fall flavor.
• Perfect Topping: The candied pecans bring a crunchy texture and a sweet-salty contrast that elevates the cake to the next level.
• Great for Any Occasion: Whether it’s Thanksgiving, Halloween, or just a casual fall evening, this cake fits any occasion.
• Make-Ahead Friendly: The cake can be baked ahead of time and stored for up to 4 days. It actually gets better as the flavors meld!

Required Kitchen Tools

Before you start, here are the tools you’ll need to make this scrumptious cake:

• Mixing Bowls: You’ll need a few large mixing bowls to combine the wet and dry ingredients for the cake.
• Electric Mixer: A hand mixer or stand mixer will make mixing the ingredients easier, especially when beating eggs and sugar.
• Measuring Cups and Spoons: For precise measurements, especially for the spices.
• Whisk and Spatula: To blend the dry ingredients and scrape down the sides of the bowl.
• 9-inch Round Cake Pans (or a 9×13-inch baking pan): To bake the cake layers or a single larger cake.
• Cooling Rack: To allow the cake to cool evenly and prevent sogginess.
• Small Saucepan: For making the candied pecans on the stovetop.
• Parchment Paper: Optional, for lining the cake pans to prevent sticking.

Ingredients

Here’s what you’ll need to make the cake itself (exact measurements are in the recipe card below):

• All-Purpose Flour: The base of the cake that provides structure.
• Granulated Sugar and Brown Sugar: The sugar combination gives the cake a perfect balance of sweetness and moisture.
• Pumpkin Puree: The star ingredient of the cake! It creates a rich, moist texture and adds that signature pumpkin flavor.
• Vegetable Oil: Helps create a tender and moist cake.
• Milk: Adds moisture and lightens the batter.
• Large Eggs: These provide structure and help the cake rise.
• Baking Powder and Baking Soda: These leavening agents ensure your cake is light and fluffy.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and other spices that make the cake smell like fall.
• Salt: Enhances the flavors of the other ingredients.
• Vanilla Extract: For a hint of sweetness that balances the spices.

Ingredients for Candied Pecans

For the crunchy, sweet topping, you’ll need:

• Pecan Halves: The star of the topping! Pecans are naturally sweet and pair wonderfully with the cake.
• Granulated Sugar: To create the sweet coating for the pecans.
• Cinnamon: Adds a warm, comforting flavor that pairs perfectly with the pumpkin.
• Salt: A pinch of salt will balance out the sweetness of the sugar and enhance the flavors of the pecans.
• Water: To help dissolve the sugar and create the syrupy coating.

Variations for Pumpkin Spice Cake

While this Pumpkin Spice Cake with Candied Pecans is perfect as is, feel free to customize it to your taste! Here are a few ideas:

• Add a Cream Cheese Frosting: If you love cream cheese frosting, try spreading a layer on top of the cake before adding the pecans for an extra indulgent touch.
• Make it a Layer Cake: Divide the batter between two 9-inch cake pans for a beautiful layered cake.
• Switch to Walnuts: If you’re not a fan of pecans, walnuts work just as well for the candied topping.
• Use Maple Syrup: Substitute the vanilla extract with a bit of maple syrup in the batter for a deeper, richer flavor.
• Add Chocolate Chips: For a little extra sweetness, fold in some mini chocolate chips into the cake batter.
• Make it Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend, and make sure your baking powder is gluten-free.

Step-by-Step Instructions for Pumpkin Spice Cake With Candied Pecans

1. Preheat the Oven and Prepare Your Cake Pans

Preheat your oven to 350°F (175°C) and grease your 9-inch round cake pans (or a 9×13-inch baking pan). If you’re using round pans, line them with parchment paper to prevent the cake from sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

3. Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, eggs, and vanilla extract. Use a hand mixer or stand mixer for a smoother texture.

4. Combine Wet and Dry Ingredients

Slowly add the dry ingredients into the wet ingredients and mix until just combined. Do not overmix, as this can result in a dense cake. The batter will be thick and slightly lumpy, but that’s okay!

5. Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes (or 40-45 minutes for a 9×13-inch pan), or until a toothpick inserted into the center of the cake comes out clean.

6. Let the Cake Cool

Allow the cake to cool in the pans for 10 minutes before transferring it to a cooling rack to cool completely.

7. Prepare the Candied Pecans

While your cake is cooling, it’s time to make the candied pecans. These will add a sweet, crunchy texture that pairs perfectly with the soft pumpkin cake.

1. Toast the Pecans

Start by placing the pecan halves in a dry, non-stick skillet over medium heat. Toast them for about 2-3 minutes, stirring occasionally, until they become fragrant. This step enhances their natural flavor and adds extra crunch. Be careful not to burn them!

2. Make the Candied Syrup

In a small saucepan, combine the granulated sugar, cinnamon, salt, and water. Heat it over medium-low heat, stirring occasionally, until the sugar has dissolved completely and the syrup begins to thicken. This should take about 5 minutes. The syrup will be slightly bubbly and sticky at this stage.

3. Coat the Pecans

Once the syrup is ready, add the toasted pecans into the saucepan and stir well to coat each pecan with the syrup. Continue to cook for 2-3 minutes to allow the syrup to thicken further and adhere to the pecans.

4. Cool the Pecans

Transfer the candied pecans to a sheet of parchment paper or a baking sheet to cool. Spread them out so they don’t stick together. Once cooled, the candied pecans will harden, becoming a crispy, sweet topping for your cake.

Assemble the Cake

Now that the cake has cooled completely and the candied pecans are ready, it’s time to put everything together!

1. Layer the Cake (if making a layer cake)

If you’ve baked the cake in round pans, carefully flip one layer onto a serving plate. If you’ve used a 9×13-inch pan, simply cut the cake into squares and arrange them on a platter. You can even slice the cake into individual portions for easier serving.

2. Add the Candied Pecans

Sprinkle the candied pecans generously over the top of the cake. Make sure the pecans are evenly distributed, so each bite gets a bit of that sweet, crunchy goodness.

3. Optional Frosting

If you’re making a frosted version, you can frost the cake with a rich cream cheese frosting or whipped cream for an extra indulgent touch. However, this cake is perfectly delicious on its own without frosting, allowing the flavors of the pumpkin and pecans to shine through.

How to Serve Pumpkin Spice Cake with Candied Pecans

This Pumpkin Spice Cake with Candied Pecans is perfect for any occasion, whether it’s a casual family dessert, a holiday treat, or a potluck. Here are some ways to serve it:

• With a Scoop of Ice Cream: A scoop of vanilla ice cream or cinnamon ice cream would be a perfect complement to the warm spices of the cake and the sweetness of the pecans.
• For Breakfast or Brunch: Serve a slice alongside a hot cup of coffee or a chai latte for a cozy morning treat.
• With Whipped Cream: Top each slice with a dollop of freshly whipped cream for a lighter touch.
• As a Dessert for Thanksgiving or Fall Gatherings: This cake will be the star of your Thanksgiving dessert table or any fall gathering. The combination of pumpkin, cinnamon, and pecans brings all the fall flavors into one dessert.

Storing Pumpkin Spice Cake with Candied Pecans

This cake can be stored in an airtight container at room temperature for up to 4 days. The pecans may lose a bit of their crispness after a day or two, but the cake will still remain moist and delicious. If you want to store it for longer, you can refrigerate the cake for up to 1 week.

Can I Freeze This Cake?

Yes, this cake freezes wonderfully! If you want to freeze the cake, slice it into individual pieces and wrap each slice tightly in plastic wrap. Then, place the slices in an airtight container or freezer bag. Freeze for up to 3 months. To thaw, let the slices sit at room temperature for about an hour before enjoying.

Nutrition

Here’s an estimated nutritional breakdown for one slice (based on 12 servings from a 9×13-inch cake):

Nutrient	Amount per Serving
Calories	330
Total Fat	15g
Saturated Fat	2g
Carbohydrates	46g
Fiber	3g
Sugar	30g
Protein	4g
Sodium	150mg

Note: The values above are approximate and will vary based on the exact ingredients used and portion sizes.

Pumpkin Spice Cake With Candied Pecans FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day or two in advance. Just store it in an airtight container at room temperature. When ready to serve, top it with the candied pecans, or refrigerate the cake if you’ve already added them (to keep the pecans crispy). You can also freeze the cake, as I mentioned earlier, for up to 3 months. This makes it perfect for prepping ahead of a big gathering.

Can I make this cake gluten-free?

Yes, you can easily make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to also check that your baking powder is gluten-free. It’s an easy swap and will result in a just-as-delicious cake.

Can I substitute the pumpkin puree?

You can use sweet potato puree or squash puree as a substitute for pumpkin puree. Both will give the cake a similar texture and a slightly different flavor, but they’ll still create a wonderfully moist cake. Just make sure that the puree is thick and not too watery.

Can I use a different nut for the candied topping?

Yes! If you’re not a fan of pecans, you can swap them for walnuts or almonds. Both would work beautifully in this recipe. Keep in mind that walnuts tend to be a bit softer than pecans, so they may not provide the same crunch but will still offer a delightful flavor.

How do I make sure the cake stays moist?

One of the best things about this cake is that it stays moist due to the pumpkin puree and oil. Be sure not to overbake it; check the cake around the 30-minute mark using a toothpick. When it comes out clean, your cake is done. Also, storing it in an airtight container will keep it moist for days.

Can I frost this cake?

Yes, you can! If you prefer a frosted cake, cream cheese frosting is a perfect match. The tanginess of the cream cheese balances out the spices and sweetness of the cake. Whipped cream would also be a lighter option that pairs beautifully with the flavors of the cake.

Conclusion

This Pumpkin Spice Cake with Candied Pecans is the ideal dessert for any fall celebration. Whether you’re baking for Thanksgiving, hosting a cozy autumn dinner, or simply indulging in the season’s best flavors, this cake will become a crowd favorite. The tender, spiced cake is perfectly complemented by the crunchy, sweet pecans, making every bite a satisfying treat.

I hope this recipe brings a bit of fall magic to your kitchen! Let me know if you try it out — I would love to hear how it turns out for you. Enjoy your baking and happy fall!