Photo: David Holifield
Caramel Pecan Pumpkin Cake
16 ingredients
10 min + 25 min
8
openrecipes
Pumpkin buttercream frosted pumpkin cake with a caramel and toasted pecan center.
Estimated Nutrition (whole recipe, rough)
892
Calories
22g
Protein
38g
Fat
113g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stick Unsalted Butter, At Room Temperature
- 1 cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- ½ cups Pumpkin Puree
- 1-¼ cup All-purpose Flour
- 1-¼ teaspoon Pumpkin Pie Spice
- ½ teaspoons Baking Soda
- ¼ teaspoons Kosher Salt
- ¼ cups Caramel Sauce
- ½ cups Toasted Pecans, Chopped
- 1 stick Unsalted Butter, At Room Temperature
- 2 Tablespoons Pumpkin Puree
- ½ teaspoons Pumpkin Pie Spice
- ½ teaspoons Vanilla Extract
- ¾ cups Powdered Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes