Moist Pumpkin Pecan Cake: An Easy Homemade Fall Favorite

Ingredients

• 1 cup pumpkin purée

• 1½ cups all purpose flour

• ½ container cream cheese

• ½ cup pecans, roughly chopped

• 3 eggs

• 1 cup brown sugar

• 1 tablespoon sugar

• ½ teaspoon salt

• ½ teaspoon ground cloves

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ cup vegetable oil

• ½ teaspoon vanilla extract

Instructions

Preheat the oven to 180°C (350°F).

In a large mixing bowl, whisk the eggs until smooth. Add the brown sugar, salt, ground cloves, cinnamon, nutmeg, vegetable oil, vanilla extract, and pumpkin purée. Whisk well until the mixture is smooth and fully combined.

In a separate bowl, combine the flour, baking powder, and baking soda.

Gradually add the dry ingredients to the wet ingredients, whisking continuously until a smooth batter forms.

Fold in the chopped pecans and mix until evenly distributed.

Pour the batter into a greased baking pan.

Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 40 to 50 minutes, depending on the size of the pan.

Allow the cake to cool before serving.

Enjoy!