Description

This Very Big Pumpkin Layer Cake is a moist and flavorful dessert featuring fresh and canned pumpkin purees, layered with a rich cream cheese frosting and topped with crunchy toffee pecans. The cake layers are spiced with cinnamon and perfectly baked for a tender crumb. The toffee pecan crumble adds a delightful texture contrast, making this cake a perfect festive or autumn treat.

Ingredients

Scale

Pumpkin Cake Layers

1 2/3 cups (425g) fresh pumpkin puree
15 oz / 425g canned pure pumpkin (1 can)
4 large eggs (50 – 55 g each), at room temperature
1 3/4 cups white sugar (or caster/superfine sugar)
1 cup vegetable or canola oil (or other neutral flavored oil)
2 cups plain/all-purpose flour
3 tsp baking powder
2 tsp cinnamon powder
1 tsp cooking/kosher salt

Not-Too-Sweet Cream Cheese Frosting

500g / 16oz cream cheese (block type), at room temperature (2 blocks)
250g / 18 tbsp unsalted butter, softened (US: 2 sticks + 2 tbsp)
3 cups (360g) soft icing sugar / powdered sugar, sifted
1 1/2 tsp vanilla extract
1/2 tsp cooking/kosher salt

Toffee Pecan Crumble

1 cup pecans
2/3 cup white sugar (superfine/caster sugar works too)
1/4 tsp cooking/kosher salt

Instructions

Prepare Pumpkin Cake Layers: Preheat oven to 180°C/350°F (160°C fan-forced). Lightly grease two 38 × 25 cm / 10 x 15″ baking trays (jelly roll pans) and line with baking paper.
Make Batter: In a large bowl, whisk together fresh and canned pumpkin with eggs, sugar, and oil. In a separate bowl, combine flour, baking powder, cinnamon, and salt. Add dry ingredients to wet and whisk until combined.
Fill Trays: Divide batter evenly between trays (about 735g each). Spread batter to edges using a spatula and tap trays firmly on the counter to level.
Bake Cake Layers: Bake for 15 minutes or until a toothpick inserted comes out clean.
Cool Layers: Cool for 10 minutes in pans, then invert onto cooling racks. Cool completely (1+ hour) or refrigerate overnight.
Cut Layers: Place each cake on a cutting board, cut each in half lengthwise, and trim for level, even layers. Cover with baking paper sheets trimmed to size.
Make Toffee Pecan Crumble – Toast Nuts: Preheat oven to 180°C/350°F (160°C fan-forced). Spread pecans on tray and roast 10 minutes. Cool 5+ minutes.
Make Toffee: In a large saucepan over medium-low heat, melt sugar until edges turn into clear syrup. Stir occasionally with chopstick until pale golden. Remove from heat.
Coat Pecans: Quickly add pecans and salt to toffee, stirring to coat. Spread toffee-pecan mixture on baking paper and allow to cool and harden for 1 hour.
Chop Toffee: Break hardened toffee into chunks, then finely chop into small pieces and dust. Set aside.
Make Cream Cheese Frosting: Beat cream cheese and butter on medium-high speed until smooth and fluffy (about 2 minutes).
Add Icing Sugar: Add icing sugar in 3 batches, starting mixer on low to avoid cloud. Scrape sides as needed. Once incorporated, add vanilla and salt. Beat on high for 1 minute.
Assemble Cake: Place one cake layer on serving platter using backing paper. Spread 1/5 of frosting evenly and sprinkle about 1/4 cup toffee pecan crumble.
Layer Cake: Repeat with remaining layers two more times, spreading frosting and sprinkling crumble each time, finishing with the last cake layer on top.
Final Frosting & Decoration: Spread remaining 2/5 frosting over top and sides of cake. Sprinkle remaining toffee pecan crumble on top.
Chill and Serve: Refrigerate cake for at least 1 hour to stabilize frosting. Slice and serve with extra toffee pecan crumble if desired.

Notes

Note 1: Using a combination of fresh and canned pumpkin adds more moisture and flavor complexity.
Note 2: White sugar can be substituted with caster or superfine sugar for better texture.
Note 3: Adjust salt amounts as per taste; kosher salt is recommended.
Note 4: Use block style cream cheese, not whipped, to ensure proper frosting texture.
Note 5: Sift icing sugar for a smooth and lump-free frosting.
Note 6: Jelly roll pans help create thin, even layers that are easy to handle and assemble.
The frosting can be refrigerated overnight but should be brought to room temperature and re-whipped before use.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cake, layer cake, cream cheese frosting, toffee pecans, autumn dessert, fall baking, spiced cake, pecan crumble