Sometimes, the best things happen when you aren’t expecting anything. This little pecan pumpkin cake came from my pantry, that was full of Thanksgiving flavors and the desire for something quick and easy.
I based it on my grandma’s old recipe for applesauce cake, swapping out the applesauce for Pecan Pumpkin butter and adding the Pecan Pie filling on top for crunch and a delicious glaze.
You can place your pecans in a simple or fancy pattern, as sparse or as full as you desire. Simple can be better and in this case, it is very tasty!
Pecan Pumpkin Cake
Simple and delicious, this is a great cake to throw together for everyday or when company is headed over. Don't have any Pecan Pumpkin Butter? Try Apple Butter instead!
Cream butter and sugar in a stand mixer or a large bowl until light and fluffy.
Add pecan pumpkin butter and mix well until incorporated.
Add egg to butter mixture and blend until well incorporated.
In a separate bowl, measure out flour and baking powder. Whisk well to combine.
Gradually add flour mix to the bowl, blending well after each addition.
Once incorporated, blend for one minute on medium.
Pour into an 8x8 pan that has been sprayed with cooking spray. The batter will be very thick.
Spray the back of a spoon or an inverted spatula with cooking spray and smooth out the top of the batter.
Remove as many pecans from the pecan pie filling as desired and place on top of the batter.
Drizzle 3 tablespoons of the syrup from the pecan pie filling over the entire cake top. Do not worry about any puddles that form. They will even out during baking.
Bake in a 350 degree oven for 40 minutes or until a tester inserted into the middle of the cake comes out .
This cake will last for 2-3 days nicely wrapped in plastic wrap on the counter.
This Pecan Pumpkin Cake recipe is gluten free and vegetarian.