Uploaded October 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/a-pumpkin-layer-cake-with-cream-cheese-frosting-and-toffee-pecans
It's a 4 layer pumpkin cake sandwiched with a not-too-sweet cream cheese frosting littered with sparkling toffee pecans (OBSESSED WITH THE NUTTY CRUNCH!)
This is the sort of cake you make for gatherings but secretly hope to keep under a dome all week (not that any dome is big enough for this), cutting yourself slivers whenever the craving strikes! But if you do decide to share - it is 16 generous serves (for serious cake monsters), 20 normal servings or 48 "petit four" size (cut into 12 slices then each into 4).
Enjoy! - Nagi x
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A Pumpkin Layer Cake – with Toffee Pecans and Cream Cheese Frosting
Cake WET Ingredients:
4 large eggs at room temp (50-55g/2oz each)
1 2/3 cups white sugar (350g)
1 cup vegetable oil (or canola)
15 oz / 420g can pure pumpkin, or 1 2/3 cups (400g) pureed fresh pumpkin* (I use this)
Cake DRY Ingredients:
2 cups flour, all-purpose/plain (300g)
2 tsp cinnamon powder
3 tsp baking powder
1 tsp cooking/kosher salt^
Not-Too-Sweet Cream Cheese Frosting:
500g cream cheese, at room temperature
250g / 2 sticks + 2 tbsp unsalted butter, softened
1 tsp vanilla extract
1/2 tsp cooking/kosher salt^
3 1/2 cups (420g) confectionary / icing sugar (sifted if clumpy)
Toffee pecans:
1 cup pecans
2/3 cup white sugar (140g)
1/4 tsp cooking/kosher salt^
1. Lightly oil spray or butter grease two 38 × 25 cm / 10 x 15" baking trays that are 2.5 cm / 1" deep (jelly roll pans). Line with baking paper.
2. In a big bowl, whisk the Wet ingredients. Add the Dry then whisk well. Divide between trays, spread, bang to make the batter level. Bake 15 min at 350F / 180C (160C fan). Cool 10 min then invert onto cooling racks, fully cool.
3. ASSEMBLE: Cut cake in half lengthways. Decorate on serving platter. Spread with 1/5 frosting, sprinkle with 1/4 cup toffee pecans, repeat twice. Frost with remaining frosting, garnish with more toffee pecans. Fridge 1 hr (to stabilise slightly) then cut slices to serve!
TOFFEE PECANS: Melt sugar on medium low in a large saucepan (once you see the edges melting you can stir using a chopstick a bit to encourage melting). When pale gold (~4 min), remove from stove and (working fast!) mix in pecans + salt, spread onto paper lined tray. Fully cool, finely chop (I reserve some larger pieces for the top).
FROSTING: Beat butter + cream cheese 2 min on high. Beat in icing sugar in 3 lots, starting on low. Add vanilla and salt then beat 1 min on high. (Stand mixer - use the paddle attachment)
* I make this with fresh pumpkin because canned pumpkin is not readily accessible in Australia, and it tastes better. Use 1 kg / 2 lb pumpkin, boil chunks 15 min, drain well, blitz, use at room temp.
^ Halve for table salt, +50% for flakes
#recipetineats #pumpkincake #pumpkinlayercake #fallbaking
Recipe ⬇️ or print: recipetineats.com/a-pumpkin-layer-cake-with-cream-cheese-frosting-and-toffee-pecans
It's a 4 layer pumpkin cake sandwiched with a not-too-sweet cream cheese frosting littered with sparkling toffee pecans (OBSESSED WITH THE NUTTY CRUNCH!)
This is the sort of cake you make for gatherings but secretly hope to keep under a dome all week (not that any dome is big enough for this), cutting yourself slivers whenever the craving strikes! But if you do decide to share - it is 16 generous serves (for serious cake monsters), 20 normal servings or 48 "petit four" size (cut into 12 slices then each into 4).
Enjoy! - Nagi x
-----------------------
A Pumpkin Layer Cake – with Toffee Pecans and Cream Cheese Frosting
Cake WET Ingredients:
4 large eggs at room temp (50-55g/2oz each)
1 2/3 cups white sugar (350g)
1 cup vegetable oil (or canola)
15 oz / 420g can pure pumpkin, or 1 2/3 cups (400g) pureed fresh pumpkin* (I use this)
Cake DRY Ingredients:
2 cups flour, all-purpose/plain (300g)
2 tsp cinnamon powder
3 tsp baking powder
1 tsp cooking/kosher salt^
Not-Too-Sweet Cream Cheese Frosting:
500g cream cheese, at room temperature
250g / 2 sticks + 2 tbsp unsalted butter, softened
1 tsp vanilla extract
1/2 tsp cooking/kosher salt^
3 1/2 cups (420g) confectionary / icing sugar (sifted if clumpy)
Toffee pecans:
1 cup pecans
2/3 cup white sugar (140g)
1/4 tsp cooking/kosher salt^
1. Lightly oil spray or butter grease two 38 × 25 cm / 10 x 15" baking trays that are 2.5 cm / 1" deep (jelly roll pans). Line with baking paper.
2. In a big bowl, whisk the Wet ingredients. Add the Dry then whisk well. Divide between trays, spread, bang to make the batter level. Bake 15 min at 350F / 180C (160C fan). Cool 10 min then invert onto cooling racks, fully cool.
3. ASSEMBLE: Cut cake in half lengthways. Decorate on serving platter. Spread with 1/5 frosting, sprinkle with 1/4 cup toffee pecans, repeat twice. Frost with remaining frosting, garnish with more toffee pecans. Fridge 1 hr (to stabilise slightly) then cut slices to serve!
TOFFEE PECANS: Melt sugar on medium low in a large saucepan (once you see the edges melting you can stir using a chopstick a bit to encourage melting). When pale gold (~4 min), remove from stove and (working fast!) mix in pecans + salt, spread onto paper lined tray. Fully cool, finely chop (I reserve some larger pieces for the top).
FROSTING: Beat butter + cream cheese 2 min on high. Beat in icing sugar in 3 lots, starting on low. Add vanilla and salt then beat 1 min on high. (Stand mixer - use the paddle attachment)
* I make this with fresh pumpkin because canned pumpkin is not readily accessible in Australia, and it tastes better. Use 1 kg / 2 lb pumpkin, boil chunks 15 min, drain well, blitz, use at room temp.
^ Halve for table salt, +50% for flakes
#recipetineats #pumpkincake #pumpkinlayercake #fallbaking
