Down Pumpkin Cake Recipe
A moist and flavorful Down Pumpkin Cake featuring layers of pumpkin-spiced batter and spice cake mix topped with crunchy pecans and melted butter, baked to a golden finish and served with creamy whipped topping. This easy-to-make dessert captures the essence of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 29 oz. can pumpkin puree (not pumpkin pie filling)
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 tsp. clove
- 1/4 tsp. ginger
- 1 3/4 cup granulated sugar
- 3 large eggs
- 12 oz. can evaporated milk
- 1 box spice cake mix (yellow also works)
- 1 cup chopped pecans
- 1 cup butter (melted)
- Whipped topping for serving
Instructions
- Prepare the pumpkin batter: In a large bowl, combine the pumpkin puree, cinnamon, pumpkin pie spice, clove, ginger, granulated sugar, eggs, and evaporated milk. Mix thoroughly until the mixture is smooth and well blended.
- Grease baking dish: Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy removal of the cake after baking.
- Pour pumpkin mixture: Pour the prepared pumpkin batter evenly into the greased baking dish, spreading it smoothly to cover the bottom.
- Sprinkle cake mix: Evenly sprinkle the entire box of dry spice cake mix over the surface of the pumpkin batter, starting from the edges and working toward the middle to ensure full coverage.
- Add pecans: Sprinkle 1 cup of chopped pecans evenly over the cake mix layer to add a crunchy texture and nutty flavor.
- Pour melted butter: Drizzle 1 cup of melted butter evenly over the top, ensuring it covers the cake mix and pecans to help them bake into a golden crust.
- Bake the cake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 50-60 minutes or until the edges are lightly browned and a toothpick inserted near the center comes out clean.
- Cool completely: Remove from the oven and allow the cake to cool entirely in the baking dish; it will thicken and set as it cools, making it easier to cut into squares.
- Serve: Cut the cake into pieces and serve with whipped topping for a delicious, creamy finishing touch.
Notes
- You can substitute yellow cake mix for the spice cake mix if desired, but the spice cake adds a richer flavor that complements the pumpkin.
- Do not use pumpkin pie filling as it contains added sugars and spices that may alter the flavor and texture.
- Allowing the cake to cool fully is important to achieve the correct set texture before cutting.
- Store any leftovers covered in the refrigerator for up to 4 days.
- For a nut-free version, omit pecans or substitute with pumpkin seeds.
Keywords: pumpkin cake, fall dessert, spice cake, pecan cake, easy pumpkin recipe, layered pumpkin cake
Find it online: https://cookwithruby.com/down-pumpkin-cake-recipe/
