Go Back
–+ servings
A Very Big Pumpkin Layer Cake – with Toffee Pecans and Cream Cheese Frosting

A Very Big Pumpkin Layer Cake – with Toffee Pecans and Cream Cheese Frosting

A Very Big Pumpkin Layer Cake made with toffee pecans and cream cheese frosting, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Western
Servings 20 slices
Calories 504 kcal

Equipment

  • Baking trays
  • Mixing Bowls
  • Electric mixer
  • spatula
  • Cake platter
  • parchment paper

Ingredients
  

Pumpkin puree options

  • 1 ⅔ cups fresh pumpkin puree or 15 oz canned pure pumpkin

Cake wet ingredients

  • 4 large eggs at room temperature
  • 1 ¾ cups white sugar or caster/superfine sugar
  • 1 cup vegetable or canola oil or other neutral flavoured oil

Cake dry ingredients

  • 2 cups plain/all-purpose flour
  • 3 teaspoon baking powder
  • 2 teaspoon cinnamon powder
  • 1 teaspoon cooking / kosher salt

Not-too-sweet cream cheese frosting

  • 500 g cream cheese at room temperature
  • 250 g unsalted butter softened
  • 3 cups soft icing sugar sifted
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon cooking / kosher salt

Pecan toffee crumble

  • 1 cup pecans
  • ⅔ cup white sugar superfine / caster sugar works too
  • ¼ teaspoon cooking / kosher salt

Instructions
 

Pumpkin cake layers

  • Preheat oven to 180°C/350°F. Lightly grease two baking trays and line with baking paper.
  • In a large bowl, whisk together the pumpkin and wet ingredients. Add the dry ingredients and whisk until combined.
  • Divide the batter between the trays and spread out evenly.
  • Bake for 15 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes, then invert onto cooling racks and cool completely.
  • Cut each layer in half lengthways and level as needed.

Assembling

  • Assemble on the serving platter.
  • Spread one-fifth of the frosting between each layer and sprinkle with pecan toffee crumble.
  • Frost the top and sides with remaining frosting and sprinkle with remaining pecan crumble.
  • Refrigerate for at least 1 hour before slicing to serve.

Toffee pecan crumble

  • Preheat oven to 180°C/350°F. Spread the pecans on a tray and roast for 10 minutes.
  • Melt sugar on low heat, stirring to create a syrup. Once golden, remove from heat, add pecans and salt, and mix.
  • Spread onto a lined tray and let cool until hard before chopping.

Not-too-sweet cream cheese frosting

  • Beat cream cheese and butter until smooth and fluffy.
  • Gradually add icing sugar, then add vanilla and salt and mix until well combined.

Notes

Using pureed fresh pumpkin enhances the flavor. Can be served cold from the fridge.

Nutrition

Serving: 116gCalories: 504kcalCarbohydrates: 54gProtein: 4gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 85mgSodium: 298mgPotassium: 166mgFiber: 1gSugar: 43gVitamin A: 3809IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Keyword cake, Cream Cheese Frosting, dessert, Pumpkin Layer Cake, Toffee Pecans
Tried this recipe?Let us know how it was!