Go Back
Homemade Pumpkin Pecan Sheet Cake photo
Print Recipe Save it for later

Pumpkin Pecan Sheet Cake

This Pumpkin Pecan Sheet Cake is moist, spiced, and topped with crunchy toasted pecans—perfect for cozy autumn gatherings!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Easy, Fall, Moist, Pecan, Pumpkin, Sheet Cake, Spiced
Servings: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree use canned 100% pumpkin puree, not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans toasted lightly before adding

Instructions

  • Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with oil or non-stick spray, and lightly flour it to prevent sticking. Alternatively, line the pan with parchment paper for easy removal.
  • In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.
  • In another large bowl, beat 1 cup granulated sugar, 1 cup packed brown sugar, and 1 cup vegetable oil until combined. Add 4 large eggs, one at a time, beating well after each addition. Stir in 1 can (15 oz) pumpkin puree and 1 teaspoon vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender. Fold in 1 cup chopped pecans gently.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  • Allow the cake to cool completely in the pan on a wire rack before slicing. This ensures it sets properly and slices cleanly. Serve plain, dusted with powdered sugar, or alongside a dollop of whipped cream or cream cheese frosting for extra indulgence.

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Measuring cups and spoons
  • Spatula
  • Cooling rack

Notes

  • Toast pecans lightly before folding them into the batter to boost their flavor and crunch.
  • Avoid overmixing the batter to keep the cake tender and moist.
  • Store the cake tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individual slices or the whole cake wrapped well for up to 3 months; thaw overnight in the fridge.