Butter Pecan Pumpkin Pie Cake
"Decadent Delicious Cake was created from family and friends two favorite dessert recipes"Serves 12 Servings | Prep Time 25 Minutes | Cook Time 60 Minutes
Why I Love This Recipe
Cake created from dear family and friends dessert favorites. Capturing their loves of luscious delicious pumpkin pie and combining also their loves of tantalizing flavorful butter pecan cake and butter pecan cream frosting. Wrapping it together in a beautiful bountiful cake, bringing happy satisfaction smiles over all their heart desire.
Ingredients You'll Need
(For Pumpkin Pie Filling)-
2 cans (15-oz. size each) solid pumpkin, (or unsweetened pumpkin puree),
1 cup granulated sugar,
3 large eggs,
2 teaspoons pumpkin pie spice,
1/2 cup evaporated milk,
(For Butter Pecan Cake Batter)-
2 1/2 cups all-purpose flour, plus extra for dusting pans,
2 teaspoons baking powder,
1/2 teaspoon salt,
1 cup unsalted butter, softened,
1 1/2 cup granulated sugar,
3 large eggs,
1 tablespoon molasses,
1 teaspoon pure vanilla extract,
1 cup buttermilk,
1/4 cup sour cream,
1 cup pecan, chopped,
(For Butter Pecan Cream Frosting)-
1 package (8-oz. size) cream cheese, softened,
1/2 cup unsalted butter, softened,
1/2 teaspoon butter-nut flavored vanilla extract,
1/2 teaspoon vanilla extract,
3 1/2 cups powdered sugar,
13 pecan halves, (for garnish),
1 1/2 cups pecan, crushed or finely chopped, (for optional garnish),
(1)Heat oven to 350 degrees F. Line the inside bottom and side of two round 9-inch cake pans with aluminum foil, leaving about 1 1/2- to 2-inches extra aluminum foil hanging over side of each. Grease the inside bottom and side of both prepared lined cake pans with butter or shortening, and dust lightly with flour; set aside.
(2) Prepare pumpkin pie filling. In a large bowl, whisk all the pumpkin pie ingredients together for about 1 to 2 minutes, or until pumpkin pie filling is smooth and blended well; set aside.
(3.)Prepare butter pecan cake batter. In a medium bowl, mix flour, baking powder and salt together, or until combined. In an additional large bowl, beat 1 cup butter with an electric mixer, over medium-high speed, for 1 to 2 minutes, or until butter is smooth and blended. Gradually, add 1 1/2 cups sugar, eggs (one at a time), molasses and 1 teaspoon vanilla to butter, continue to beat, over medium to medium-high speed, for an additional 1 1/2 to 2 minutes, or until creamy and blended well. Gradually, add contents of medium bowl of dry flour ingredients (adding 1/2 cup at a time), along with adding buttermilk and sour cream, beating cake batter mixture for an additional 2 to 3 minutes longer, or until batter is smooth and blended well, over medium speed. Stir in the 1 cup of chopped pecan into cake batter. Spoon and spread the butter pecan cake batter evenly into the 2 prepared pans. Carefully, spoon and spread the pumpkin pie filling over the center of butter pecan cake batter in both prepared pans, (spreading pumpkin pie filling evenly over tops, but leaving 1-inch away from butter pecan cake batter edge).
(4)Bake 50 to 60 minutes, or until cake is golden brown and knife inserted into pumpkin pie centers comes out clean. Place over a wire rack to cool 15 minutes. Carefully, using the over hanging aluminum foil edges, lift the cake layers out of pans and place over a wire rack to cool completely.
(5)Meanwhile, cake layers are cooling, prepare butter pecan cream frosting. In an additional large bowl, beat cream cheese and 1/2 cup butter, over medium speed, with an electric mixer, for 1 to 2 minutes, or until smooth and blended. Add butter-nut flavored vanilla extract, 1/2 teaspoon vanilla extract, powdered sugar (adding 1/2 cup at a time) and continue beating, over low speed and increasing speed to medium high speed, for 2 to 4 minutes, or until frosting is creamy smooth and has reached a good spreading consistency.
(6)Prepare and assemble butter pecan pumpkin pie cake. Loosen and peel away to remove aluminum foil from cake layers. Place one of the cake layers over the center of a large cake plate. Spoon and spread an even portion of butter pecan cream frosting over the top and side of bottom layer. Carefully, place remaining cake layer over top of frosted bottom cake layer. Spoon and evenly spread remaining butter pecan cream frosting over top and side of cake to cover entire cake evenly. Place pecan halves over top of frosted cake. For added optional garnish, add the extra 1 1/2 cups crushed pecan onto the side of cake evenly. Cut cake into 12 even portion slices, serve and enjoy.
Pairs Well With
Pairs well served with a scoop of butter pecan ice cream, or just served by itself.