Pumpkin Cake with Butter-Pecan Frosting
Inspired by techniques from America's Test Kitchen.
A moist, deeply spiced pumpkin sheet cake made with canned pumpkin purée and cinnamon, allspice and ginger, topped with a thick cream cheese frosting studded with chopped glazed pecans. The whipped eggs, oil and sugar base keeps the crumb tender despite the dense purée, making it a reliable cake for a crowd.
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Method
- 1
Mix the dry ingredients. Heat the oven to 180°C (160°C fan). Grease and flour a 33 x 23 cm baking tin. In a bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, allspice and ginger.
- 2
Beat eggs, oil and sugar. With an electric mixer on medium-high speed, beat the eggs, vegetable oil and granulated sugar until thick, pale and fluffy, about 5 minutes.
- 3
Add pumpkin and flour. Reduce the mixer to low speed, add the pumpkin purée and mix until combined. Add the flour mixture a little at a time and mix just until only a few small lumps remain, about 1 minute.
- 4
Bake and cool. Scrape the batter into the prepared pan and bake until a skewer inserted in the centre comes out clean, 30-35 minutes. Transfer to a wire rack and let cool completely, about 2 hours.
- 5
Make the frosting. With the mixer on medium-high speed, beat the butter and icing sugar until light and fluffy, about 2 minutes. Add the cream cheese one piece at a time, beating well after each addition, then mix in the vanilla until smooth. Fold in the chopped glazed pecans.
- 6
Frost and serve. Turn the cooled cake out onto a wire rack, then invert it onto a serving platter so the flat base faces up. Spread the frosting evenly over the top, slice and serve.
Storage
Store the frosted cake covered in the fridge for up to 3 days; bring it to room temperature before serving.
Free sugars
32.6 g per serving
65.2 % of the 50 g daily maximum · 130.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large mixing bowl
- whisk
- electric mixer
- 33 x 23 cm baking tin
- rubber spatula
- wire rack
- skewer or toothpick
- offset spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 489 kcal |
| Protein | 5.4 g |
| Carbohydrate | 50.7 g |
| of which sugars | 34.4 g |
| of which free sugars | 32.6 g |
| Fat | 30.7 g |
| of which saturates | 7.5 g |
| Fibre | 1.6 g |
| Salt | 0.91 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
