Description
A foolproof, 5-ingredient pumpkin cake featuring a rich brown butter glaze and toasted pecans. This beginner-friendly dessert is moist, flavorful, and takes less than 45 minutes to make.
Ingredients
Scale
- 1 can (15 oz) Pumpkin Puree
- 1 cup Granulated Sugar
- 1/2 cup Neutral Oil or Melted Butter
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 ½ cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Pumpkin Pie Spice
- ½ tsp Salt
- 1 cup Pecans, chopped
- ½ cup Unsalted Butter (for glaze)
- 1 ½ cups Powdered Sugar (for glaze)
- 2–3 tbsp Maple Syrup (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large bowl, whisk together pumpkin puree, sugar, oil (or melted butter), eggs, and vanilla until smooth.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Pour dry ingredients into wet ingredients and gently stir until just combined. Fold in chopped pecans.
- Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, melt butter in a small saucepan over medium heat. Swirl occasionally until it foams, settles, and turns golden amber with a nutty aroma (5-7 minutes).
- Remove brown butter from heat and whisk in powdered sugar, maple syrup, and a pinch of salt until smooth and pourable.
- Let cake cool in pan for 10 minutes, then flip onto a wire rack.
- Drizzle brown butter glaze over the slightly warm cake and let set for 10 minutes before slicing.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Toasting pecans enhances flavor. The cake is best stored at room temperature for up to 3 days. It can be frozen plain (without glaze) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cak
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: pumpkin cake, fall dessert, maple pecan cake, brown butter glaze, easy pumpkin recipe, 5 ingredient cake, autumn baking