Early American Pumpkin Pecan Cake

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Cake Ingredients

  • ½ C butter
  • ½ C shortening
  • 2 C Pioneer® Sugar
  • 3 eggs, beaten
  • 2 C canned pumpkin
  • 1 tsp vanilla
  • 1 tsp butter flavoring
  • ½ tsp coconut extract
  • 3 C flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 C pecans, toasted & chopped

Glaze Ingredients:

  • 1 C Pioneer® Golden Light Brown Sugar
  • ½ C sour cream
  • ½ tsp vanilla
  • pinch of salt


  1. Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan; set aside
  2. Cream together butter, shortening and Pioneer® Sugar. Add eggs, pumpkin and flavorings.
  3. In a separate bowl, sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice and cloves. Add to the creamed mixture; beat well. Fold in nuts.
  4. Pour batter into prepared pan. Bake for 1 hour and 15 minutes, or until tests done.
  5. Cool in pan on wire rack for 15 minutes. Flip and remove pan to cool completely.

Glaze Directions:

  1. In a medium sauce pan add the Pioneer® Golden Light Brown Sugar, sour cream, vanilla and salt.
  2. Bring to a boil and cook 1 minute, stirring constantly.
  3. Cool 5 minutes then drizzle over cake.
Early American Pumpkin Pecan Cake
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.