Introduction

This Very Big Pumpkin Layer Cake is a delightful fall treat, bursting with warm spices and moist pumpkin flavor. Topped with a luscious cream cheese frosting and crunchy toffee pecans, it’s perfect for family gatherings or holiday celebrations.

The image shows a four-layer cake with thick, soft light brown sponge layers stacked evenly with creamy white frosting in between each layer. The top layer is covered with smooth white frosting and sprinkled with small, chopped brown nuts that add texture. The cake sits on a rough wooden board, and the background is a soft focus with a white marbled texture. The layers look moist, and the frosting appears fluffy and slightly creamy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups (425g) fresh pumpkin puree
15 oz / 425g canned pure pumpkin (1 can)
4 large eggs (50-55 g/2oz each), at room temperature
1 3/4 cups white sugar (or caster/superfine sugar)
1 cup vegetable or canola oil (or other neutral flavored oil)
2 cups plain/all-purpose flour
3 tsp baking powder
2 tsp cinnamon powder
1 tsp cooking/kosher salt
500g / 16oz cream cheese (block type), at room temperature (2 blocks)
250g / 18 tbsp unsalted butter, softened (US: 2 sticks + 2 tbsp)
3 cups (360g) soft icing sugar / powdered sugar, sifted
1 1/2 tsp vanilla extract
1/2 tsp cooking/kosher salt
1 cup pecans
2/3 cup white sugar (superfine/caster sugar works too)
1/4 tsp cooking/kosher salt

Instructions

Step 1: Preheat your oven to 180°C/350°F (160°C fan-forced). Lightly grease two 38 × 25 cm (10 x 15 inch) baking trays that are 2.5 cm (1 inch) deep with oil spray or butter. Line each with baking paper.
Step 2: In a large bowl, whisk together the fresh and canned pumpkin along with the eggs, sugar, and oil until well combined. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Add these dry ingredients to the wet ingredients and whisk until the batter is smooth.
Step 3: Divide the batter evenly between the prepared trays (about 735g in each). Spread it out to the edges with a spatula and firmly tap the trays on the counter to level the batter.
Step 4: Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the trays, then invert onto cooling racks. Cool completely, at least 1 hour, or refrigerate overnight.
Step 5: Once cooled, invert one cake onto a cutting board and cut it lengthwise in half. Trim edges as needed to achieve level, even layers. Cover each piece with its own trimmed sheet of baking paper for easier handling during assembly.
Step 6: Prepare the toffee pecan crumble: Toast pecans on a baking tray in the oven at 180°C/350°F (160°C fan) for 10 minutes; let cool 5 minutes. In a large saucepan over medium-low heat, melt the sugar without stirring, swirling occasionally until it forms a clear syrup and turns pale golden. Remove from heat, quickly stir in the pecans and salt to coat, then spread on baking paper before hardening. Let cool for an hour, then break into chunks and chop into small pieces.
Step 7: Make the cream cheese frosting by beating the cream cheese and softened butter together for 2 minutes until fluffy. Gradually add the sifted icing sugar in 3 batches, mixing on low speed to avoid a sugar cloud. Stir in vanilla and salt, then beat on high for 1 minute until smooth. Use immediately or refrigerate, bringing to room temperature and re-whipping before use if chilled.
Step 8: Assemble the cake on the serving platter. Use one-fifth of the frosting between each of the four layers and two-fifths to cover the top and sides. After spreading each layer of frosting, sprinkle about 1/4 cup of the toffee pecan crumble. Repeat for all layers, then cover the cake and sprinkle remaining pecan crumble on top and sides.
Step 9: Refrigerate the assembled cake for at least 1 hour to set the frosting. Slice and serve with extra toffee pecan crumble if desired.

Tips & Variations

Use fresh pumpkin puree for the best flavor, or canned pumpkin as an easy alternative.
Superfine or caster sugar helps the batter dissolve better and makes for a lighter texture.
For a spicier twist, add a pinch of nutmeg or ginger to the dry ingredients.
If you don’t have pecans, walnuts or almonds can be toasted and used instead for the crumble topping.
Ensure cream cheese and butter are fully softened to avoid lumps in the frosting.

Storage

Store the pumpkin cake covered in the refrigerator for up to 3 days. To keep it fresh longer, wrap tightly in plastic wrap and refrigerate or freeze. Bring refrigerated frosting to room temperature before serving. Leftover frosting can be kept covered in the fridge for up to a week.

How to Serve

A slice of four-layer cake sits on a white plate with a white marbled surface beneath it. The cake layers are moist and golden brown, separated by thick layers of creamy off-white frosting. There are small bits of nuts scattered on and around the frosting at the base of the cake. The frosting looks smooth and slightly thick, with a soft texture that contrasts with the crumbly cake layers. The background is softly blurred with pastel pink and white tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without toffee pecans?

Yes, the cake is delicious on its own with just the cream cheese frosting. The toffee pecans add a crunchy, sweet contrast but can be omitted if preferred or due to allergies.

How do I prevent the frosting from becoming too soft?

Make sure the cream cheese and butter are fully softened but not melted before whipping. Chill the frosting if it becomes too soft, then whip briefly again before using. Refrigerating the assembled cake also helps the frosting set firmly.