Ingredients
Method
- Preheat the Oven – 175 °C / 350 °F. Grease your silicone divot or bundt-style cake pan.
- In a large bowl, combine all dry ingredients. Stir until evenly mixed.2 cups all-purpose flour, 1 Tbsp pumpkin pie spice, 1 tsp baking soda, ¾ tsp baking powder, ¾ tsp kosher salt, 1 cup granulated sugar, ¾ cup brown sugar, ½ cup dried pumpkin powder
- In another large bowl, whisk together wet ingredients. Add the dry mix and stir until combined — thick but pourable.½ cup neutral oil, 2 tsp vanilla extract, 3 large eggs, 1½ cups warm water
- Pour into the pan, smooth the top, and bake for 50–60 minutes or until a toothpick comes out clean. Cool 15 minutes in the pan, then unmold and let cool completely.
- In a saucepan, melt butter and brown sugar together over medium heat. When the mixture starts to separate slightly, whisk in milk until smooth and glossy. This forms your caramel pecan glaze.1 stick butter, 1 cup brown sugar, 3-4 Tbsp milk
- Toast pecans in a dry skillet 3–5 minutes until fragrant. Keep an eye on these at all times as they can burn very quickly.1 cup pecans
- Pour the warm caramel glaze into the top of the cooled cake and scatter the pecans over it.
- Let the caramel set for 30–45 minutes before slicing. This creates distinct layers of pumpkin cake, caramel, and pecan topping.
Nutrition
Calories: 512kcalCarbohydrates: 70gProtein: 5gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 62mgSodium: 293mgPotassium: 233mgFiber: 3gSugar: 50gVitamin A: 907IUVitamin C: 2mgCalcium: 82mgIron: 2mg
Notes
- Pumpkin Puree: Using Pumpkin Puree? Remove 1/2 cup of the water, everything else stays the same!
- Gluten Free: For gluten-free: use a 1:1 GF flour blend with xanthan gum included.
- Nutrition: The information provided here is to serve as a guideline and nothing more. We are not licensed nutritionists.
