Description
A delightful fall cake made with pumpkin puree, spices, and topped with crunchy pecans.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup brown sugar
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Mix together the pumpkin puree, brown sugar, spices, and salt until smooth.
- Stir in the milk, melted butter, and vanilla until well combined.
- Mix the flour and baking powder together in another bowl.
- Fold the dry ingredients into the pumpkin mixture until combined.
- Pour the batter into the prepared baking dish and sprinkle the chopped pecans over the top.
- Bake for 30 to 35 minutes, or until the cake is golden brown. Allow to cool before serving.
Notes
Serve warm with vanilla ice cream or drizzled with caramel sauce.