Pumpkin Pecan Cake
Indulge in the rich flavors of this Pumpkin Pecan Cake, a delightful blend of warm spices and nutty pecans. Perfect for autumn gatherings or holiday celebrations, this moist cake is sure to please both pumpkin lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Grease and flour a 12-inch tube pan.
- Mix together flour, baking powder, salt, baking soda, cinnamon, and cloves.
- Cream together sugar and shortening; add eggs and mix well.
- Add chopped pecans to dry ingredients, then add the creamed mixture, folding together with pumpkin and alternating with water.
- Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before mixing with dry ingredients. If you want to reduce sugar, try substituting half with applesauce for added moisture. For a nut-free version, you can omit the pecans or replace them with pumpkin seeds for a similar crunch. This recipe is a great way to use up leftover pumpkin puree from other dishes like Pumpkin Soup or Pumpkin Pie.
Serving Suggestions
Serve the Pumpkin Pecan Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. This cake pairs beautifully with a spiced chai or a warm cup of coffee. For a festive touch, sprinkle additional chopped pecans on top or drizzle with a maple glaze. It complements well with other autumnal dishes like Mushroom Rice Casserole.
Storage & Reheating
Store leftover Pumpkin Pecan Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and refrigerate for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds until warmed through, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pecan Cake contains roughly 202 calories, with 5g protein, 44g carbohydrates, and 2g fat. It is an excellent source of vitamin A (36% of the Daily Value) and vitamin C (29% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1056mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you will need to cook and puree it first. One medium-sized pumpkin typically yields about 2 cups of puree. Just ensure it is well-drained to avoid excess moisture in the cake.
What can I substitute for shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil for a different flavor profile. If you're looking for a healthier option, try using applesauce or Greek yogurt, keeping in mind that it may alter the texture slightly.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times can vary, so start checking around 50 minutes to ensure it doesn't overbake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).