“`html
If you’re looking for a showstopper dessert that perfectly combines cozy autumn flavors with a touch of decadent sweetness, this Pumpkin Cake with Cream Cheese Frosting and Maple Pecan Topping Recipe is exactly what you need. It’s a moist, tender cake infused with fresh pumpkin and spices, crowned with a luscious cream cheese frosting that’s both tangy and sweet. The grand finale is the maple pecan topping that adds a delightful crunch and a rich, buttery caramel note. Every bite feels like a warm hug, making it an irresistible treat for any occasion.
Ingredients You’ll Need
Gathering your ingredients for the Pumpkin Cake with Cream Cheese Frosting and Maple Pecan Topping Recipe is refreshingly straightforward. Each element plays a vital role, from the vibrant pumpkin puree that brings moisture and color to the fragrant cinnamon that wakes up your senses.
- Fresh or canned pumpkin puree: The star of the cake, it keeps the crumb tender and moist while delivering that unmistakable autumn flavor.
- Large eggs at room temperature: They bind and add richness to the batter for a perfectly cakey texture.
- White sugar: Sweetens the cake without overpowering the spices and pumpkin’s natural earthiness.
- Vegetable or canola oil: Adds moisture without a heavy flavor, ensuring the cake stays soft.
- All-purpose flour: The base structure for your cake, giving it that perfect crumb.
- Baking powder: Helps the cake rise beautifully and stay light and fluffy.
- Cinnamon powder: The warm spice that elevates the pumpkin’s natural sweetness.
- Salt: Balances the sweetness and enhances all the flavors.
- Cream cheese (softened): Essential for the rich, tangy frosting that complements the cake’s sweetness.
- Unsalted butter (softened): Adds creaminess and smoothness to the frosting.
- Vanilla extract: Gives a mellow depth to the frosting.
- Powdered sugar: Creates that satiny, smooth frosting texture you’ll want to dive into.
- Maple syrup: The drizzle of pure magic that ties the pecans and frosting together in perfect harmony.
- Pecans (roughly chopped): Adds irresistible crunch and toasty flavor right on top.
How to Make Pumpkin Cake with Cream Cheese Frosting and Maple Pecan Topping Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 180°C/350°F (160°C fan-forced). You’ll want to prepare a large 9 x 13 inch (23 x 33 cm) pan by spraying it with non-stick sprayer, then lining it with baking paper that has a handy overhang. This makes removing the cake a breeze once baked and cooled. Getting this step right ensures your cake comes out clean and intact.
Step 2: Whisk Together the Wet Ingredients
In a large mixing bowl, whisk the eggs, sugar, oil, and pumpkin puree until everything is beautifully combined. This blend is the backbone of your batter, melding moisture, sweetness, and natural pumpkin flavor into one harmonious combo that will keep your cake soft and delicious.
Step 3: Add Dry Ingredients and Create the Batter
Next, incorporate the flour, baking powder, cinnamon, and salt into your wet mixture. Stir gently but thoroughly until the batter is smooth and free of lumps. This stage brings together the spice, structure, and leavening elements that guarantee a cake that’s both fluffy and flavorful.
Step 4: Bake the Cake
Pour your luscious batter into the prepared pan, smoothing the top with the back of a spoon or spatula. Bake in the oven for about 40 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will fill with an inviting aroma that tells you you’re on the right track!
Step 5: Cool Before Frosting
Once the timer dings, remove the cake and let it cool in the pan for about 10 minutes. Then, carefully lift it out using the paper overhang and transfer it to a cooling rack. You want it to cool completely – about 2 hours – before you dive into frosting. This prevents the frosting from melting and sliding off.
Step 6: Prepare and Spread the Frosting
Now for the pièce de résistance – the cream cheese frosting. Beat together softened cream cheese, butter, vanilla, and sifted powdered sugar until it’s smooth, creamy, and dreamy. Spread it generously over the cooled cake, then use the back of a spoon to create charming swirly dents. These little pools are perfect for the next step!
Step 7: Add the Maple Syrup and Pecans
Drizzle a generous amount of maple syrup over the frosting, focusing on those indented swirls so the syrup pools beautifully. Then, sprinkle the roughly chopped pecans over the top for that irresistible crunch and a burst of nutty flavor. Your Pumpkin Cake with Cream Cheese Frosting and Maple Pecan Topping Recipe is now ready to wow everyone!
How to Serve Pumpkin Cake with Cream Cheese Frosting and Maple Pecan Topping Recipe
Garnishes
Want to add a little extra flair? Consider lightly dusting the top with ground cinnamon or a pinch of nutmeg to intensify the warm spices. Freshly chopped pecans or a few whole ones make a stunning decoration and add delightful textural contrast.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For beverage pairings, think cozy: a hot cup of spiced chai tea, rich coffee, or even a glass of chilled apple cider complements the pumpkin’s earthiness brilliantly.
Creative Ways to Present
Cut the cake into generous squares and serve on rustic wooden boards for a charming fall gathering vibe. For a festive touch, add edible flowers or drizzle extra maple syrup tableside for guests to customize their slices. This Pumpkin Cake with Cream Cheese Frosting and Maple Pecan Topping Recipe is as versatile in presentation as it is delicious.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting stays fresh and luscious, while the flavors continue to meld and deepen, so it tastes even better the next day.
Freezing
If you want to make this dessert ahead of time, it freezes well. Wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months, then thaw overnight in the fridge before frosting and serving for best results.
Reheating
Because of the cream cheese frosting, reheating the whole cake isn’t recommended. If you prefer warm cake, try gently warming individual slices in the microwave for 10-15 seconds, leaving the frosting slightly cool for contrast. This simple tip ensures every bite is perfectly balanced.
FAQs
Can I use canned pumpkin puree instead of fresh?
Absolutely! Both fresh and canned pumpkin puree work wonderfully in this recipe. Just make sure it’s pure pumpkin without added spices or sugar for the best flavor control.
How do I know when the cake is done baking?
The best test is inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs stuck, your cake is perfectly baked and ready to cool.
Can I substitute the pecans with other nuts?
Yes! Walnuts, almonds, or even hazelnuts all make delicious alternatives. Just toast them lightly to bring out their flavor before sprinkling on top.
Is this recipe suitable for making cupcakes?
Definitely! Bake the batter in lined muffin tins for about 20-25 minutes. Keep an eye on them to avoid overbaking since cupcakes cook faster than a large pan cake.
Can I make the cream cheese frosting ahead of time?
Yes, you can make the frosting a day ahead and store it in an airtight container in the fridge. Bring it back to room temperature and re-whip lightly before spreading on the cake for the best texture.
Final Thoughts
This Pumpkin Cake with Cream Cheese Frosting and Maple Pecan Topping Recipe is one of those desserts that always brings a smile to my face and warmth to the table. It’s classic, comforting, and downright delicious, showcasing pumpkin in its very best light. I encourage you to try making it and share it with loved ones – I promise it’ll become a treasured favorite in your recipe collection!
“`
Print
Pumpkin Cake with Cream Cheese Frosting and Maple Pecan Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes active, plus 2 hours cooling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful pumpkin cake topped with creamy maple-infused cream cheese frosting and crunchy pecans, perfect for autumn gatherings and cozy celebrations.
Ingredients
Cake
- 1 2/3 cups fresh pumpkin puree
- 15 oz / 425g canned pure pumpkin (1 can)
- 4 large eggs (55-60g/2oz each), at room temperature
- 1 2/3 cups white sugar (or caster/superfine sugar)
- 1 cup vegetable or canola oil (or other neutral flavoured oil)
- 2 cups plain/all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking / kosher salt
Frosting
- 6 oz / 180g cream cheese (block, at room temperature)
- 1 cup / 225g unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups soft icing sugar / powdered sugar, sifted
- 1/3 – 1/2 cup maple syrup
- 1/2 cup pecans, roughly chopped
Instructions
- Preheat Oven: Preheat the oven to 180°C/350°F (160°C fan-forced). Spray and line a large 9 x 13 inch (23 x 33 cm) pan with baking paper, allowing the paper to overhang for easy removal.
- Prepare Batter: In a large bowl, whisk together the eggs, sugar, oil, and pumpkin puree until well combined. Add the flour, baking powder, cinnamon, and salt, then mix thoroughly to form a smooth batter.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, carefully turn it out onto a cooling rack and let it cool completely, about 2 hours, before applying frosting.
- Make the Frosting and Decorate: In a bowl, beat the softened cream cheese and butter until smooth and creamy. Add the vanilla and gradually mix in the sifted icing sugar to achieve a spreadable consistency. Spread the frosting evenly over the cooled cake. Use the back of a spoon to create swirly dents in the frosting. Drizzle maple syrup over the frosting, focusing on the dents to create syrup pools. Finally, sprinkle roughly chopped pecans on top before serving.
Notes
- Note 1: Fresh pumpkin puree can be substituted with canned pure pumpkin as indicated.
- Note 2: Superfine or caster sugar helps the sugar dissolve quickly in the batter.
- Note 3: Kosher salt enhances flavor without overpowering the spices.
- Note 4: Use block cream cheese at room temperature for smooth frosting.
- Note 5: Sift icing sugar to avoid lumps in the frosting.
- Note 6: Lining the pan with baking paper ensures easy removal of the cake without sticking.
