• 10servings
  • 30minutes
  • 315calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box(es) chocolate cake mix (such as Duncan Hines Moist Deluxe Devil's Food Mix)

  2. 2 teaspoon(s) pumpkin-pie spice

  3. 2/3 cup(s) pumpkin

  4. 1/4 cup(s) unsalted butter , softened

  5. 3 large eggs

  6. 1 cup(s) finely ground pecans

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F.

  2. Lightly butter and flour either one 10-cup Great Pumpkin Pan (available from Williams-Sonoma; or 3 round cake pans -- 6, 8, and 10 inches. (If making the tiered cake, plan also to double the recipe.) Take care to cover all crevices and corners.

  3. Place all of the ingredients plus 3/4 cup water in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth.

  4. Fill the cake pan(s). (For Great Pumpkin Pan, divide batter evenly between the two halves; for round cake pans, divide batter evenly.) Bake until a skewer inserted into the center tests clean -- about 35 minutes for the pumpkin cakes; 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating.

  5. Trim the pumpkin cake halves before stacking together to form the pumpkin-shaped cake. Stack tiers, spreading frosting between layers. To make the simple frosting shown above, whisk 1 cup confectioners' sugar with 2 to 3 tablespoons lemon juice until it's the consistency of molasses. Drizzle over cake.


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