If you’re a pumpkin lover like me, then you will want this Pumpkin Cake with Maple Cream & Sugared Pecans at your next holiday get together.
This easy pumpkin cake is rich and moist. This is a “naked” cake so you only spread the frosting on the top of the cake layers… so easy. And the maple cream is a nice contrast to the spiciness of the cake. Delicious!
Check out Kristi’s recipe for the instructions. Here are the measurement conversions.
For the Pumpkin Cake:
1½ cups (297 g) sugar
3/8 cup (89 ml) oil
3 large eggs
1½ cups (181 g) flour
1½ teaspoons baking soda
3/4 teaspoon baking powder
1½ teaspoons cinnamon
3/4 teaspoon ground cloves
3/8 teaspoon ground ginger
3/8 teaspoon ground nutmeg
3/8 teaspoon salt
1¼ cups (337 g) pumpkin puree
350 °F (180°C)
6-inch (15 cm) cake pans
For the Maple Cream:
1 stick (113 g) unsalted butter, at room temperature
1/3 cup (79 ml) maple syrup
6 ounces (170 g) cream cheese, at room temperature
3 cups (340 g) powdered sugar, sifted after measuring
For the Sugared Pecans:
One batch of Sugar ‘n’ Spiced Pecans
no larger than 1/2″ (~1 cm) across
For more easy dessert recipes, download your Free subscription to The Confident Baker magazine.