As the autumn air turns crisp and the leaves begin to change color, nothing brings more warmth and comfort to the home than the smell of freshly baked pumpkin spice cake. This Pumpkin Spice Cake with Whipped Topping and Pecan Crunch is a perfect celebration of fall flavors, with the rich, earthy taste of pumpkin, the warm spices of cinnamon, nutmeg, and cloves, and the delightful crunch of toasted pecans.
This cake is an easy-to-make dessert that brings together the essence of pumpkin pie and the decadence of a cake, topped with a creamy whipped topping and a buttery pecan crust that is simply irresistible. It’s a perfect dish for family gatherings, holiday dinners, or any occasion when you want to indulge in a comforting, flavorful dessert that showcases the season’s best ingredients.
The beauty of this recipe lies in its simplicity while still packing a punch in flavor. It uses common pantry items and a store-bought cake mix, but the end result feels like you’ve spent hours creating something special. If you’re looking for a dessert that balances the richness of pumpkin with the sweetness of cake and a hint of crunch, this is the perfect recipe to try. Whether served for Thanksgiving, Christmas, or just a cozy weekend treat, this cake is sure to become a seasonal favorite.
Full Recipe:
Ingredients
- 1 (15 ounce) can pumpkin puree – The base of the cake, providing both flavor and moisture.
- 1 (12 fluid ounce) can evaporated milk – Adds creaminess and helps bind the ingredients together.
- 1 ½ cups white sugar – Sweetens the cake while allowing the spices and pumpkin to shine.
- 4 large eggs – Acts as a binder and provides structure to the cake.
- 2 teaspoons pumpkin pie spice – The blend of cinnamon, nutmeg, and ginger that gives the cake its distinct fall flavor.
- 1 teaspoon salt – Enhances the overall flavor balance and heightens the sweetness of the cake.
- 1 (15.25 ounce) package yellow cake mix – The shortcut that makes this cake easy to prepare while providing a moist, soft texture.
- 1 cup chopped pecans – Adds a delightful nutty crunch to the topping, complementing the pumpkin flavor.
- 1 cup butter, melted – Provides richness and helps form the crunchy topping.
- 1 (8 ounce) container frozen whipped topping, thawed – Light and airy, it’s the perfect topping for this cake, adding a creamy contrast to the richness of the pecans and pumpkin.
How to Make Pumpkin Spice Cake with Whipped Topping and Pecan Crunch
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories per Serving: ~350 kcal
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent the cake from sticking.
Step 2: Mix the Pumpkin Cake Batter
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until the mixture is smooth and well-combined. Once the wet ingredients are mixed, add the yellow cake mix. Stir the cake mix into the wet ingredients until fully incorporated and the batter is smooth.
Step 3: Pour and Bake
Pour the batter into the prepared 9×13-inch baking dish, spreading it evenly with a spatula. Place the dish in the oven and bake for 40–50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it toward the end of the baking time to prevent over-baking.
Step 4: Prepare the Pecan Crunch Topping
While the cake is baking, prepare the pecan topping. In a small bowl, combine the chopped pecans and melted butter, mixing until the nuts are evenly coated. Set this mixture aside.
Step 5: Add the Pecan Topping
Once the cake is finished baking, remove it from the oven and immediately sprinkle the pecan mixture over the top of the cake. Return the cake to the oven for an additional 5–10 minutes, or until the pecans are golden brown and crunchy. This step allows the butter and sugar to caramelize slightly, creating a delightful crunch.
Step 6: Let the Cake Cool
Remove the cake from the oven and let it cool to room temperature. This allows the flavors to set and the cake to firm up slightly, making it easier to slice.
Step 7: Top with Whipped Topping
Once the cake has cooled, spread the thawed whipped topping evenly over the surface of the cake. You can swirl it for a decorative effect or spread it smoothly, depending on your preference.
Step 8: Serve and Enjoy
Cut the cake into squares and serve. Each bite offers the perfect combination of moist pumpkin cake, crunchy pecans, and a creamy whipped topping. This dessert is best enjoyed with a warm cup of coffee or a sweet spiced cider.
Why This Recipe is Timeless
A Celebration of Fall Flavors
Pumpkin has long been a symbol of fall, and this recipe embraces everything that makes the season special. From the familiar aroma of pumpkin spice to the rich, comforting texture of pumpkin cake, this dessert is a seasonal staple. Every bite is a taste of autumn, a reminder of crisp air, colorful leaves, and family gatherings.
Simplicity Meets Indulgence
One of the reasons this cake has stood the test of time is its ability to balance simplicity and indulgence. Using a boxed cake mix cuts down on prep time, while the homemade pumpkin filling and pecan topping elevate the dessert to something extraordinary. It’s easy to make yet feels indulgent, making it a perfect dessert for both busy home cooks and experienced bakers.
Perfect for Any Occasion
Whether you’re celebrating Thanksgiving, hosting a fall dinner party, or simply craving something sweet, this cake is versatile enough for any occasion. The combination of pumpkin, cake, and whipped topping is universally loved, making it a crowd-pleasing dessert that can fit a variety of themes and gatherings.
Nutrition Facts (Per Serving)
- Calories: ~350 kcal
- Total Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 220mg
- Carbohydrates: 41g
- Sugars: 30g
- Fiber: 1g
- Protein: 3g
FAQs
1. Can I make this cake ahead of time?
Yes! This cake can be baked a day or two in advance. Store it in an airtight container in the refrigerator to keep it fresh. Just add the whipped topping and pecans right before serving for the best texture.
2. Can I use a different type of cake mix?
While yellow cake mix is recommended for its light texture, you can also use spice cake mix or even chocolate cake mix for a more unique twist. The spices in the cake mix will complement the pumpkin beautifully.
3. What if I don’t like pecans?
Feel free to substitute pecans with another nut like walnuts or almonds, or omit them entirely if you prefer a smoother texture.
4. Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, roast and puree it before using. You’ll need about 1 ½ cups of fresh pumpkin puree to replace the canned pumpkin.
5. Can I freeze this cake?
Yes, this cake freezes well. Wrap individual slices in plastic wrap, place them in an airtight container, and freeze for up to 3 months. When ready to eat, let it thaw in the refrigerator overnight and top with whipped cream before serving.
Tips for Making the Perfect Pumpkin Spice Cake
- Be Gentle with Mixing: When incorporating the cake mix, avoid over-mixing to keep the cake light and fluffy.
- Toast the Pecans: For an extra layer of flavor, lightly toast the pecans before adding them to the topping. This enhances their natural flavor and crunch.
- Whipped Topping Variations: If you want to make this even richer, use homemade whipped cream instead of frozen whipped topping.
- Check the Cake’s Doneness: Since ovens vary, always check the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done.
- Customize the Spice: If you love pumpkin spice, feel free to add extra cinnamon or nutmeg to the batter to intensify the flavor.
Storage Tips
- Refrigeration: Store leftover cake in the fridge, covered, for up to 4 days.
- Freezing: Freeze individual slices of cake by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
- Whipped Topping Storage: If you have leftover whipped topping, store it in an airtight container in the fridge for up to 3 days.
Conclusion
Pumpkin Spice Cake with Whipped Topping and Pecan Crunch is not just a dessert; it’s an invitation to savor the flavors of the season. With its perfect balance of sweetness, spice, and texture, it embodies everything that makes fall special. This cake is versatile, timeless, and beloved by all who taste it, making it a must-have for any celebration or simple indulgence. Whether you’re baking for the holidays or just because, this recipe is sure to become a tradition in your kitchen, creating memories with every bite. So, gather your loved ones, enjoy the seasonal flavors, and savor every moment with this warm, comforting cake. Happy baking!