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Pumpkin Pecan Pie Cake

Both pumpkin and pecan pies are staples of the holiday season. Now you can enjoy them together in this deliciously decadent layered cake. A brownie crust is topped with a thick layer of pumpkin cake, then smothered in pecan pie filling and baked to perfection.

Ingredients

Units:
US | Metric
Metric | US
  • Unsalted Butter - 4 oz
  • All Purpose Flour - 2⅝ oz
  • Salt - 0.06 oz
  • Cocoa Powder - 3½ oz
  • Egg - 3⅝ oz
  • Granulated Sugar - 7 oz
  • Vanilla Extract - 1/8 oz
  • Unsalted Butter - 7⅜ oz
  • All Purpose Flour - 12½ oz
  • Baking Powder - 1/4 oz
  • Ground Cinnamon - 1/4 oz
  • Ground Ginger - 0.06 oz
  • Allspice - 0.04 oz
  • Nutmeg - 0.06 oz
  • Salt - 1/8 oz
  • Brown Sugar - 7⅜ oz
  • Granulated Sugar - 3¾ oz
  • Egg - 1¾ oz
  • Vanilla Extract - 1/2 oz
  • Canned Pumpkin - 14⅝ oz
  • Unsalted Butter - 1 oz
  • Corn Syrup - 11½ oz
  • Egg - 5⅜ oz
  • Granulated Sugar - 7 oz
  • Vanilla Extract - 1/8 oz
  • Pecan - 6⅛ oz

Servings

1 cake

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