Name: A Very Big Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 25 min
Total time: PT-492909H8M56S
Cuisine: American
Ingredients: 1 2/3 cups (425g) fresh pumpkin puree; 15 oz / 425g canned pure pumpkin (1 can); 4 large eggs (50 – 55 g/2oz each), at room temperature; 1 3/4 cups white sugar (or caster/superfine sugar); 1 cup vegetable or canola oil (or other neutral flavored oil); 2 cups plain/all-purpose flour; 3 tsp baking powder; 2 tsp cinnamon powder; 1 tsp cooking/kosher salt; 500g / 16oz cream cheese (block type), at room temperature (2 blocks); 250g / 18 tbsp unsalted butter, softened (US: 2 sticks + 2 tbsp); 3 cups (360g) soft icing sugar / powdered sugar, sifted; 1 1/2 tsp vanilla extract; 1/2 tsp cooking/kosher salt; 1 cup pecans; 2/3 cup white sugar (superfine/caster sugar works too); 1/4 tsp cooking/kosher salt

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Introduction

This Very Big Pumpkin Layer Cake is a delightful autumn treat featuring moist pumpkin layers, a tangy cream cheese frosting, and crunchy toffee pecans. Perfect for festive gatherings or cozy nights in, it balances sweetness with warm spices and rich textures.

A rectangular slice of layered carrot cake is shown up close, resting on a wooden surface with a blurred peach and white background. The cake has four layers of moist, orange-brown carrot cake with small visible bits of nuts inside. Between each cake layer and on top, there is a thick, creamy white frosting layer. The top frosting is sprinkled with chopped walnuts, adding texture and a brownish hue. The focus sharpens on the front of the cake, showing detailed crumb and smooth frosting edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups (425g) fresh pumpkin puree
15 oz / 425g canned pure pumpkin (1 can)
4 large eggs, at room temperature
1 3/4 cups white sugar (or caster/superfine sugar)
1 cup vegetable or canola oil (or other neutral flavored oil)
2 cups plain/all-purpose flour
3 tsp baking powder
2 tsp cinnamon powder
1 tsp cooking/kosher salt
500g / 16oz cream cheese (block type), at room temperature (2 blocks)
250g / 18 tbsp unsalted butter, softened (US: 2 sticks + 2 tbsp)
3 cups (360g) soft icing sugar / powdered sugar, sifted
1 1/2 tsp vanilla extract
1/2 tsp cooking/kosher salt
1 cup pecans
2/3 cup white sugar (superfine/caster sugar works too)
1/4 tsp cooking/kosher salt

Instructions

Preheat and prepare pans: Preheat oven to 180°C/350°F (160°C fan-forced). Lightly grease two 38 × 25 cm / 10 x 15″ baking trays that are 2.5 cm / 1″ deep. Line with baking paper.
Make the batter: In a large bowl, whisk together the pumpkin puree, canned pumpkin, eggs, sugar, and oil. Add the flour, baking powder, cinnamon, and salt. Whisk until fully combined.
Divide and bake: Divide the batter evenly between the two trays (about 735g each). Spread batter to the edges, then tap trays on the counter to level. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake layers: Let cakes cool for 10 minutes in pans. Invert onto cooling racks and cool completely, at least 1 hour or overnight in the refrigerator.
Trim and prepare layers: Place each cake layer on a cutting board and cut in half lengthwise. Trim edges to make even layers. Cover with baking paper to keep moist.
Make toffee pecan crumble – toast pecans: Preheat oven to 180°C/350°F (160°C fan). Spread pecans on a tray and roast for 10 minutes. Cool at least 5 minutes.
Create toffee: In a large saucepan over medium-low heat, melt the sugar until it turns pale golden, stirring occasionally. Remove from heat.
Coat pecans in toffee: Quickly add toasted pecans and salt to the sugar syrup. Stir to coat well, then spread onto baking paper. Let cool and harden for 1 hour.
Chop toffee pecan crumble: Break hardened toffee into chunks, then chop into small pieces and dust. Set aside.
Make cream cheese frosting: Beat cream cheese and softened butter on medium-high speed for 2 minutes until fluffy. Gradually add sifted icing sugar in 3 batches, mixing on low speed. Add vanilla and salt, then beat on high for 1 minute. Use immediately or refrigerate.
Assemble the cake: Place one layer on your serving platter. Spread one-fifth of frosting over it. Sprinkle about 1/4 cup of the pecan crumble. Repeat with remaining layers (3 layers total).
Frost and finish: Spread remaining frosting on the top and sides of the cake. Sprinkle with remaining pecan crumble.
Chill and serve: Refrigerate cake for at least 1 hour to set. Slice and serve, adding extra pecan crumble if desired.

Tips & Variations

Use canned pumpkin puree for consistency, but fresh pumpkin adds a lovely natural flavor.
If you prefer less sweetness, reduce the sugar slightly in the cake or frosting.
Substitute pecans with walnuts or almonds for a different nutty crunch.
To avoid a snowstorm of powdered sugar while making frosting, add sugar in batches and mix on low speed initially.
Line your cake pans carefully to make removing the cake layers easier and prevent sticking.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature for about 30 minutes before serving for the best texture. The toffee pecan crumble can soften in moist environments, so add extra crumble just before serving if desired.

How to Serve

The image shows a close-up of a four-layered rectangular cake on a wooden surface, with alternating thick layers of moist, orange-brown cake and creamy off-white frosting containing small nut pieces. The top layer is covered with smooth white frosting and generously sprinkled with chopped nuts, providing a textured contrast. The cake's side reveals the rich thickness of each cake and frosting layer, highlighting the soft and dense appearance of the cake. The background features a soft pink pattern blurred out, focusing attention on the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works perfectly and provides consistent moisture and flavor, making it a convenient choice.

How do I ensure the cake layers are evenly baked?

Spread the batter evenly in the pans and tap them firmly on the counter to level the batter. Bake until a toothpick inserted in the center comes out clean to ensure doneness.