Champion Pumpkin Cake
This cake is perfectly spiced and comes out moist and scrumptious and the cream cheese frosting and added pecans make this a winner every time!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups all-purpose flour or cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup butter, (unsalted and softened)
- 1 1/2 cups sugar
- 3 eggs, (room temperature)
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups buttermilk
- 1 cup pecans, (chopped)
- 1/2 cup butter (unsalted and softened)
- 8 oz package cream cheese, (softened)
- 3 cups confectioner’s or powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 350 F. Grease a 9 x 13 baking dish. Set aside.
- 2
Whisk together the flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger, and pumpkin pie), and salt in a bowl. Set aside.
- 3
Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time then add the vanilla extract. Stir in the pumpkin puree. On low speed, alternately add the flour mixture and the buttermilk to the egg mixture. Gently fold in the pecans. Transfer to the prepared pan.
- 4
Bake in the preheated oven for 40-45 minutes or until a tester inserted in the center comes out clean. Cool completely in the pan as it will be served from there.
- 5
Using an electric mixer, beat together the softened butter and cream cheese until smooth. On low speed, add the powdered sugar one cup at a time and continue until the mixture is smooth and creamy. Beat in the Vanilla extract. Spread evenly on top of the cooled cake. Place 1 or 2 whole pecans on each slice. Enjoy!