Pumpkin Pecan Cake

I found this recipe on a great site that of course I can’t remember anymore. It uses a cake mix and it very good great for fall! I have made it with and without the pecan to accommodate nut allergies. I hope you all enjoy. It goes very well with a Honey and Spice Buttercream that I will also post.


  • 1 box(es) chocolate cake mix (such as Duncan Hines Moist Deluxe Devil’s Food Mix)
  • 2 teaspoon(s) pumpkin-pie spice
  • 2/3 cup(s) pumpkin
  • 1/4 cup(s) unsalted butter, softened
  • 3 large eggs
  • 1 cup(s) finely ground pecans


  1. 1. Heat oven to 350 degrees F.
    2. Lightly butter and flour either one 10-cup Great Pumpkin Pan (available from Williams-Sonoma; williamssonoma.com) or 3 round cake pans — 6, 8, and 10 inches. (If making the tiered cake, plan also to double the recipe.) Take care to cover all crevices and corners.
    3. Place all of the ingredients plus 3/4 cup water in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth.
    4. Fill the cake pan(s). (For Great Pumpkin Pan, divide batter evenly between the two halves; for round cake pans, divide batter evenly.) Bake until a skewer inserted into the center tests clean — about 35 minutes for the pumpkin cakes; 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating.
    5. Trim the pumpkin cake halves before stacking together to form the pumpkin-shaped cake. Stack tiers, spreading frosting between layers. To make the simple frosting shown above, whisk 1 cup confectioners’ sugar with 2 to 3 tablespoons lemon juice until it’s the consistency of molasses. Drizzle over cake.


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