Best Pumpkin Spice Cake With Chocolate Pecan Filling Recipes

PUMPKIN CAKE WITH CHOCOLATE PECAN FROSTING

Steps:

• Preheat the oven to 350 degrees F. Lightly spray two 9" round cake pans and line the bottoms with parchment paper.
• In a large bowl whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, allspice, set aside.
• In another bowl combine the pumpkin, sugar, orange zest and vanilla and beat on medium speed with hand mixer until smooth.
• Add the eggs, one at a time, beating until each one is incorporated. Slowly add in your vegetable oil.
• Add the flour mixture and mix just until incorporated.
• Divide the batter between your 2 pans and bake in the oven for about 30 minutes or until top springs back and a toothpick comes out clean.
• Let cool in pans for about 10 minutes, then on a wire rack until completely cooled.
• To make the filling, combine the sugar and water in a large saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8-10 minutes.
• Carefully whisk in your cream continuously whisking until smooth.
• Add the corn syrup and bring to a boil, then reduce the heat to medium-low and cook, whisking occasionally, until the sauce thickens slightly about 40 to 50 minutes.
• Remove from the heat and whisk in the butter, chocolate, vanilla, and salt until smooth.
• Let cool completely, then fold in your pecans.
• Cover and refrigerate until firm but spreadable, about 1 hour.
• Cut each cake in half horizontally with a serrated knife to make 4 layers.
• Put 1 layer on a cake stand or turntable and spread one-third of the pecan filling on top.
• Repeat for each layer, leaving the top of the cake unfrosted.
• Refrigerate until set, about 1 hour.

PUMPKIN-PECAN SPICE CAKE

Steps:

• In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.

PUMPKIN SPICE CAKE

Steps:

• Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.