Skip to content

Easy Pumpkin Pecan Cake

  • Sally 
  • Cakes
  • 2 min read

 Thanksgiving is right around the corner so I’ve been trying out some recipes in advance to see what will make the cut for our holiday feasting. I made a few versions of this cake this week and this one is the winner! It’s super easy,  with a lovely pumpkin pie layer on the bottom and a cake layer on top with pecans for some texture. It is delicious served warm or at room temperature and is begging for a scoop of vanilla ice-cream.

What to buy:

  • 1 box yellow cake mix
  • 1 can (16 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup chopped pecans (I left some whole too to sprinkle on)
  • 1 cup melted butter
  • Vanilla ice cream or whipped cream

What to do:

  • Preheat oven to 350 degrees
  • Grease bottom of 9 by 13 pan (I used some melted butter that you can spot in the first picture)
  • Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan
  • In a separate bowl combine dry yellow cake mix with butter until mixed and spoon or use your hands to distribute evenly over pumpkin mixture (it will sink in a little bit)
  • Sprinkle chopped pecans on top
  • Bake for 55 minutes or until top is turning golden brown
  • Cool completely, cut and serve warm or at room temperature with vanilla ice cream or whipped cream
  • Refrigerate leftovers

To make your own pumpkin pie spice:

  • Mix together: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves and store tightly covered