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Pumpkin-Pecan Layer Cake
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Prep Time:
40 minutes
Total Time:
3 hours 15 minutes
Introducing a showstopping Pumpkin Spice Cake with toasted pecans and dulce de leche-cream cheese frosting. Perfect for fall gatherings or special occasions, this three-layer cake is bursting with seasonal flavors and a whimsical cinnamon topping for a picture-perfect finish.
Ingredients:
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups packed brown sugar
  • 3 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 cup vegetable oil
  • 1/2 cup toasted chopped pecans
  • 2 packages (8 oz each) cream cheese, softened
  • 1/3 cup butter, softened
  • 1/3 cup (from 13.4-oz can) dulce de leche (caramelized sweetened condensed milk)
  • 2 teaspoons vanilla
  • 2 2/3 cups powdered sugar
  • 1/8 teaspoon ground cinnamon
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans). Grease and line 3 (8-inch) round cake pans with parchment paper. In a small bowl, combine flour, 1 1/2 teaspoons cinnamon, baking soda, baking powder, ginger, nutmeg, and salt. Keep aside.
  • In a spacious bowl, whisk together brown sugar, eggs, pumpkin, and oil until well combined. Slowly incorporate the flour mixture into the sugar mixture until a smooth batter forms. Add pecans and mix well. Pour 1 2/3 cups of batter into each pan, spreading it evenly.
  • Bake for 19 to 24 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from pans onto cooling racks. Let it cool completely for about 1 hour.
  • In a large bowl, mix the cream cheese, butter, and dulce de leche with an electric mixer until smooth. Add vanilla and continue mixing. Gradually add powdered sugar on low speed until creamy and well combined, scraping the sides of the bowl as needed.
  • Place the first cake layer, rounded side down, on a serving plate. Spread 2/3 cup of frosting on top. Add the second cake layer, rounded side down, and spread another 2/3 cup of frosting on top. Place the third cake layer rounded side up. Prepare a decorating bag with a large round piping tip and fill it with 3/4 cup of frosting. Set aside for later use.
  • Spread the remaining frosting on the side and top of the cake. Use a decorating bag to pipe frosting mounds on half of the cake's top, using a photo as a guide. Refrigerate the cake uncovered for at least 1 hour.
  • Sprinkle cinnamon over the frosting before serving and refrigerate any leftover cake.

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