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Pumpkin Pecan Spice Cake

Pumpkin Pecan Spice Cake
Total Time:
45 minutes
Active Time:
10 minutes


Cooking spray with flour
1 (6-oz) bag pecans (1 1/2 cups), coarsely chopped
1 box cinnamon bread mix (17-21 oz)
1/2 cup canned pumpkin
2 large eggs (or 1/2 cup egg substitute)
3 tablespoons canola oil
3/4 cup + 2 tablespoons water
1/2 cup cream cheese frosting


  • Preheat oven to 350°F. Coat 9-inch-square baking dish (or muffin pan) with spray.
  • Chop pecans.


  1. Whisk in medium bowl: bread mix, pumpkin, eggs, oil, and 3/4 cup water until well blended. Pour one-half of the batter into baking dish; top with one-half each of the pecans and crumb mix (from bread mix). Repeat layers.
  2. Bake 25–30 minutes or until toothpick inserted into center comes out clean. Let stand 10 minutes to cool.
  3. Whisk cream cheese frosting with remaining 2 tablespoons water until well blended. Drizzle or spread over cake and serve.

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Nutritional Information

CALORIES (per 1/9 recipe) 480kcal; FAT 28.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 55mg; SODIUM 310mg; CARB 51g; FIBER 2.00g; SUGARS 32g; PROTEIN 6g; CALC 6%; VIT A 0%; VIT C 0%; IRON 10%

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