Pumpkin Cake with Maple-Brandy Frosting
Moist pumpkin cake topped with a cream cheese maple-brandy frosting. Tips for swaps, baking times, storage, and nut-free options.
- Combine pumpkin puree, eggs, oil, sugars, and flours, then fold in chopped pecans and bake in a greased 9x13 pan until a toothpick comes out clean.
- Make the frosting by whipping cream cheese and butter, add brandy and maple syrup, then stir in powdered sugar to reach spreading thickness.
- Cool the cake fully before frosting. You can swap flours, omit nuts, make ahead, or freeze with simple adjustments.
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Preparation Instructions:
Preheat oven to 350. Lightly grease a 9x13 cake pan. Sift together the first 6 ingredients. In a separate bowl, mix eggs and sugar until smooth. Stir in pumpkin and oil and mix thoroughly. Add flour mixture and stir until just combined. Fold in nuts. Pour cake batter into greased pan and bake 35-45 minutes or until a toothpick comes out clean. Turn cake out onto rack and let cool.
Frosting: With an electric mixer, beat softened butter and cream cheese until smooth and fluffy. Add brandy and syrup. Slowly add powdered sugar until frosting is thick enough to spread.
Spread frosting over cooled cake and garnish, if desired, with coarse sugar or additional chopped nuts.
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Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. Roast or steam pumpkin until soft, puree until smooth, then measure cup for cup. Fresh pumpkin can be wetter, so drain excess liquid or reduce the oil by 1 to 2 tablespoons if the batter seems thin.
How do I make this cake nut-free?
Simply omit the pecans. For crunch, replace them with sunflower or pumpkin seeds, toasted oats, or extra chopped dried fruit. If you have severe nut allergies, check all ingredient labels for cross-contamination.
Can I make this cake ahead or freeze it?
Yes. Bake and cool the cake completely, then wrap tightly and freeze unfrosted for up to 3 months. Thaw overnight in the fridge or at room temperature, then frost. Frosting keeps in the fridge for about 5 days; bring to room temperature and rewhip before using.
How do I know when the cake is done baking?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The center should spring back lightly and the edges may pull away from the pan. Avoid overbaking to keep the cake moist.
Can I use only all-purpose flour instead of mixing white and whole wheat?
Yes. Replace the whole wheat with an equal amount of all-purpose flour for a lighter texture. If you want some whole-grain flavor without heaviness, try white whole wheat instead of regular whole wheat.
My frosting is too thin or too thick. How can I fix it?
If it is too thin, add powdered sugar 1/4 cup at a time until it firms up, or chill it briefly. If it is too thick, add milk, cream, or a little extra brandy 1 teaspoon at a time and beat until spreadable.
Can I bake this in different pans or make layers?
Yes. You can use two 9-inch round pans, a bundt pan, or loaf pans. For shallower pans the bake time will drop to about 25 to 35 minutes. Always check doneness with a toothpick.
How can I reduce sugar or make the recipe egg-free?
You can lower the sugars by up to one third with modest impact on texture and sweetness. For an egg-free version, try flax eggs (1 tablespoon ground flax plus 3 tablespoons water per egg). Expect a slightly denser cake and consider adding 1/4 teaspoon baking powder or a splash of vinegar for lift.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. Roast or steam pumpkin until soft, puree until smooth, then measure cup for cup. Fresh pumpkin can be wetter, so drain excess liquid or reduce the oil by 1 to 2 tablespoons if the batter seems thin.
How do I make this cake nut-free?
Simply omit the pecans. For crunch, replace them with sunflower or pumpkin seeds, toasted oats, or extra chopped dried fruit. If you have severe nut allergies, check all ingredient labels for cross-contamination.
Can I make this cake ahead or freeze it?
Yes. Bake and cool the cake completely, then wrap tightly and freeze unfrosted for up to 3 months. Thaw overnight in the fridge or at room temperature, then frost. Frosting keeps in the fridge for about 5 days; bring to room temperature and rewhip before using.
How do I know when the cake is done baking?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The center should spring back lightly and the edges may pull away from the pan. Avoid overbaking to keep the cake moist.
Can I use only all-purpose flour instead of mixing white and whole wheat?
Yes. Replace the whole wheat with an equal amount of all-purpose flour for a lighter texture. If you want some whole-grain flavor without heaviness, try white whole wheat instead of regular whole wheat.
My frosting is too thin or too thick. How can I fix it?
If it is too thin, add powdered sugar 1/4 cup at a time until it firms up, or chill it briefly. If it is too thick, add milk, cream, or a little extra brandy 1 teaspoon at a time and beat until spreadable.
Can I bake this in different pans or make layers?
Yes. You can use two 9-inch round pans, a bundt pan, or loaf pans. For shallower pans the bake time will drop to about 25 to 35 minutes. Always check doneness with a toothpick.
How can I reduce sugar or make the recipe egg-free?
You can lower the sugars by up to one third with modest impact on texture and sweetness. For an egg-free version, try flax eggs (1 tablespoon ground flax plus 3 tablespoons water per egg). Expect a slightly denser cake and consider adding 1/4 teaspoon baking powder or a splash of vinegar for lift.
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