Description

This rich and moist Pumpkin Cake features layers of spiced pumpkin batter topped with a creamy homemade cream cheese frosting and finished with a crunchy pecan and vanilla wafer topping. Perfect for fall celebrations or holiday gatherings, this decadent dessert balances the warm flavors of pumpkin pie spice with the sweetness of vanilla and brown sugar. The crunchy topping adds an irresistible texture contrast to the soft cake and smooth frosting, making it an exceptional treat.

Ingredients

Scale

Cake Ingredients

1 1/2 cup sugar
8 oz butter, softened
16 oz pumpkin puree
2 1/2 cups all-purpose flour
1/2 cup sour cream
1 tablespoon pure vanilla extract
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs

Cream Cheese Frosting

24 oz cream cheese, softened to room temperature
8 oz butter, softened to room temperature
3 cups confectioners’ sugar (add more if needed)
1 tablespoon vanilla extract

Crunchy Topping

1 cup pecans, toasted and finely chopped
1 cup vanilla wafers
1 cup brown sugar
4 oz unsalted butter, melted

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare four 9-inch round cake pans by lining them with parchment paper and lightly spraying with baking spray; set aside.
Make Crunch Topping: Melt the butter. In a food processor, pulse the vanilla wafers into fine crumbs and set aside. Pulse toasted pecans to a fine chop and set them aside separately. In a medium bowl, combine the cookie crumbs, chopped pecans, and brown sugar. Stir in the melted butter until well combined. Transfer this mixture to a pie dish and bake alongside the cake layers in the oven for the same duration.
Prepare Pumpkin Cake Batter: In a large bowl, beat the sugar and softened butter together for about 5 minutes until light and fluffy, scraping the bowl sides occasionally. Add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, baking powder, baking soda, and salt. Beat just until all ingredients are blended. Then add the eggs one at a time, beating at low-medium speed until just combined.
Fill Pans and Bake: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool Cake Layers: Allow the cakes to cool in the pans for about 10 minutes, then invert onto wire racks to cool completely before assembling.
Make Cream Cheese Frosting: In a large bowl, beat cream cheese and softened butter until smooth and creamy. On low speed, gradually add the confectioners’ sugar and vanilla extract, mixing well. If the frosting is too runny, add more confectioners’ sugar to achieve a spreadable consistency. Refrigerate the frosting for 30 minutes before using.
Assemble Cake: Place a cake board or cardboard round on a cake stand. Spread about 1/3 cup of frosting on the board to secure the first cake layer. Level each cake layer with a cake leveler or serrated knife. Place the first layer on the stand, spread frosting evenly on top. Repeat layering and frosting with remaining cakes. Cover the entire cake, top and sides, with the remaining frosting.
Add Crunchy Topping: Crumble the baked topping mixture and press the crumbs onto the edges and top of the frosted cake.
Chill and Serve: Chill the assembled cake in the refrigerator for 3 to 6 hours to allow the frosting to set before slicing and serving.

Notes

To toast pecans, spread them evenly on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant.
Let the cake layers cool completely before frosting to prevent the frosting from melting.
The crunchy topping adds a delightful texture but can be omitted if desired.
Use room temperature ingredients for best batter consistency.
Store leftovers covered in the refrigerator for up to 4 days.
This cake can also be made into cupcakes using the same batter and frosting.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 470
Sugar: 38g
Sodium: 320mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg

Keywords: pumpkin cake, pumpkin dessert, cream cheese frosting, fall dessert, holiday cake, spiced pumpkin cake, crunchy topping