Pumpkin cake w/ Maple nut filling

A deliciously moist cake combined with this easy to make maple nut filling is a new take on the old favorite holiday staple, pumpkin.

I made this as a “test” cake to see if the flavors meshed well, I tried it on friends and family who all loved it. If you’ve ever had a pumpkin roll .. this cake tastes very similar. And the filling can be used as a frosting and is simply delicious.

Pumpkin cake w/ Maple nut filling


  • Preheat oven to 350*
  • Scratch cake:

  • 4 eggs
  • 2 c. cooked pumpkin
  • 2 c. all purpose flour
  • 2 c. white sugar
  • 1 c. vegetable oil
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • Maple Nut Filling:

  • 1/2 c. unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 2 c. sifted powdered sugar
  • 1/2 c. maple syrup (not pancake syrup)
  • 3/4 c. chopped pecans


  1. For cake:
  2. In large bowl, combine eggs, sugar and oil. Beat until blended. Then add flour, cinnamon, salt, soda & pumpkin. Mix thoroughly. Pour into two 8 inch pans and bake @ 350* for 35 minutes. Can also be poured into a bundt pan and baked for 1hr. 30min.
  3. For Filling:
  4. Cream butter & cream cheese until smooth. Add sugar & syrup, mix until smooth. Fold in pecans. Can be used as a filling between layed cakes, or as a frosting on a bundt pan. Makes enough to fill & frost a two layer 8 inch cake.




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