A Pumpkin Layer Cake with Cream Cheese Frosting and Toffee Pecans

Nutrition values are AI-estimated based on ingredients.

• 4 large eggs
• 1 2/3 cups white sugar
• 1 cup vegetable oil
• 1 2/3 cups pumpkin puree
• 2 cups all-purpose flour
• 2 tsp cinnamon powder
• 3 tsp baking powder
• 1 tsp salt
• 500g cream cheese
• 250g unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 1/2 cups icing sugar
• 1 cup pecans
• 2/3 cup white sugar
• 1/4 tsp salt

1. 1Combine eggs, sugar, oil, and pumpkin puree; whisk well.
2. 2Mix flour, baking powder, salt, and cinnamon; then add to wet ingredients and whisk into batter.
3. 3Divide batter between two lined baking sheets, spread evenly, and bake for 15 minutes.
4. 4Cool baked cake layers, then cut each into two creating four rectangular layers.
5. 5Toast pecans in the oven, then combine with melted sugar and salt to make toffee pecans.
6. 6Cream together room temperature cream cheese and butter until smooth.
7. 7Add icing sugar, vanilla extract, and salt to the creamed mixture; beat until fluffy frosting forms.
8. 8Assemble the cake by layering pumpkin cake with cream cheese frosting and sprinkling with toffee pecans between layers and on top.

These instructions are our analysis of the original video. Watch on YouTube →