Thanksgiving Cake
A moist and flavorful pumpkin cake layered with pecans and caramel, perfect for festive gatherings and autumn celebrations, topped with creamy frosting and crunchy pecans.
Ingredients
- 2½ cups cake flour ⓘ
- 2 teaspoons baking soda ⓘ
- 2 teaspoons baking powder ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1 teaspoon salt ⓘ
- 2 cups crushed vanilla wafer cookies ⓘ
- 1 cup chopped pecans ⓘ
- ¾ cup butter, softened ⓘ
- 2 cups sugar
- 1 cup vegetable oil ⓘ
- 4 eggs ⓘ
- 15 oz. can pumpkin ⓘ
- ¼ cup caramel topping ⓘ
- 1 cup pecan halves ⓘ
Instructions
- Preheat oven to 350°F. Grease and flour three 8½-inch round cake pans.
- Mix cake flour, baking soda, baking powder, cinnamon, and salt; set aside.
- Beat crushed vanilla wafer cookies, chopped pecans, and softened butter in a large bowl with an electric mixer on medium speed until crumbly.
- Divide the cookie-pecan mixture among the prepared pans and press evenly on the bottoms of the pans.
- In the same bowl, beat sugar, vegetable oil, eggs, and pumpkin on medium speed for 1 minute, scraping the bowl occasionally.
- Gradually beat the flour mixture into the pumpkin mixture on medium speed for 2 minutes, scraping the bowl occasionally.
- Pour the batter over the pecan mixture in the pans and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes for 10 minutes; then remove from pans and transfer to a wire rack to cool completely.
- Prepare Buttery Cream Cheese Frosting.
- Fill each cake layer with 1/3 cup of frosting, placing layers with the pecan side down.
- Frost the sides and top of the cake with remaining frosting.
- Spread caramel topping over the edges of the cake, allowing some to drizzle down the sides.
- Decorate the top with pecan halves and candies. Store covered in the refrigerator.
Nutrition & Diet Analysis (per serving)
978
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).