Pecan Pumpkin Cake
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!
Servings Prep Time
9servings 10minutes
Cook Time
40minutes
Servings Prep Time
9servings 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Cream butter and sugar in a stand mixer or a large bowl until light and fluffy.
  2. Add pecan pumpkin butter and mix well until incorporated.
  3. Add egg to butter mixture and blend until well incorporated.
  4. In a separate bowl, measure out flour and baking powder. Whisk well to combine.
  5. Gradually add flour mix to the bowl, blending well after each addition.
  6. Once incorporated, blend for one minute on medium.
  7. Pour into an 8×8 pan that has been sprayed with cooking spray. The batter will be very thick.
  8. Spray the back of a spoon or an inverted spatula with cooking spray and smooth out the top of the batter.
  9. Remove as many pecans from the pecan pie filling as desired and place on top of the batter.
  10. 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.
  11. Bake in a 350 degree oven for 40 minutes or until a tester inserted into the middle of the cake comes out .
Recipe Notes

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.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
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