Happy Friday! #PumpkinWeek is coming to a close and what better way to celebrate than with cake!! This Pumpkin Pecan Pie Layer Cake is what Autumn dreams are made of! I knew I wanted a mashup of sorts for this dessert – not too much pumpkin, not too much pecan – a delicious pairing of two Fall classics.
There were so many delicious recipes from this year’s #PumpkinWeek. You can see all of today’s delicious recipes below. A special thanks to my co-hostess, Christie from A Kitchen Hoor’s Adventures for all you do behind the scenes! Don’t forget to enter the #PumpkinWeek giveaway here!
All the components of this cake can be made ahead of time, so you don’t have to worry about rushing to put everything together all in one day. I made my cakes the day before, and my filling the morning of assembly.
The buttercream was made fresh, but you can make it ahead of time and re-whip it afte letting it come to room temperature. Just be mindful of the humidity and heat that day (for those of us living in the South).
Another easy tip is to make it semi-homemade with a box mix as your cake base. I love being able to add flavors to a cake mix and make it my own. It definitely helps when there are lots of components to a cake.
I envisioned this cake way back in the planning stages of #PumpkinWeek. I knew I wanted a tall, 6-inch 3-layer cake with piped border, pecans on the bottom and caramel drizzle. I have to admit, I am in love with the way this cake turned out.
I piped a border with a French star tip – you can use either a Wilton 8B or Ateco 869. It is quite possibly my favorite border, ever since culinary school. While I love the 1M for quite a bit, this French star tip has my heart!
Pumpkin Pecan Pie Layer Cake
By Love and Confections
- 1 box (15.25 oz) spice cake mix
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup water
- Heat oven to 350F. Prepare 3 6-inch cake pans with cooking spray and parchment. Set aside.
- In stand mixer, add all ingredients and mix to combine on low speed. Increase speed to medium for 1 minute. Divide batter between cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10-15 minutes then turn out on wire rack to cool completely.
Pecan Pie Filling
By Liv for Cake
- 2 tablespoons cornstarch
- 2/3 cup water
- 1 large egg yolk
- 3/4 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1 1/2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- In medium pot, whisk cornstarch, water and egg yolk together. Add in pecans and sugar. Heat on medium, whisking continuously until boiling.
- Boil for 1 minute, whisking constantly, then remove from heat and whisk in butter and vanilla. Remove from pan into heat-safe container and cool completely before using.
Cinnamon Vanilla Bean Frosting
By Love and Confections
- 1 1/2 cups vegetable shortening
- 1 1/2 cups unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons vanilla bean seeds (optional)
- 6 cups Dixie Crystals Confectioners Powdered Sugar, sifted
- 1 teaspoon ground cinnamon
- 2-4 tablespoons milk
- Pecan halves and chopped pecans
- Caramel sauce
- In bowl of stand mixer fitted with paddle attachment, beat shortening for 3-5 minutes. Add in butter, and vanillas and beat to combine.
- Sift together powdered sugar and cinnamon. Slowly add to butter mixture, alternating with milk 1 tablespoon at a time, depending on desired consistency.
- If not using immediately, transfer to bowl, cover with plastic wrap and store in the refrigerator. Bring to room temperature and re-whip before using.
- Level Cakes. Place bottom layer on 6-inch cake board. Pipe a small amount of frosting on the top of the cake. Pipe a ring of buttercream around the top and fill with pecan filling. Place second layer on top and repeat.
- Place third layer on top and apply a crumb coat over cake. Place in freezer for 15-20 minutes.
- Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill.
- Fill piping bag with French star tip and pipe a rope border along the top. Place pecan halves around base of cake. Drip caramel over cake and sprinkle on chopped pecans. Serve or refrigerate then bring to room temperature before serving.
Here are today’s #PumpkinWeek recipes:
Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin and Seafood Stew from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepperjack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne from Jonesin’ For Taste
Baked Goods & Desserts:
Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Dipped Pumpkin Truffles from The Chef Next Door
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast Loaf from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin Lava Cakes from The Spiffy Cookie
Pumpkin Muffins from Everyday Eileen
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pop Tarts from Platter Talk
This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Until next time,
LOVE & CONFECTIONS!