Welcome to our cozy corner, where we celebrate the charm of autumn with a delectable recipe: Moist Enough Pumpkin Pecan Cake. But before we dive into the kitchen, let’s explore some fun and historical facts about the first use of pumpkins in desserts, as well as the nutritional benefits of pumpkins and pecans.
Fun and Historical Facts About Pumpkin in Desserts
The pumpkin, a symbol of fall, has a rich history that dates back thousands of years. Originating in Central America, indigenous peoples first cultivated pumpkins using the flesh, seeds, and even the flowers. However, the pumpkin’s journey into the world of desserts truly spices up our story.
- Colonial Beginnings: The early settlers in America pioneered pumpkin dessert. They quickly adopted the use of pumpkins from Native Americans and began incorporating them into pies. One of the earliest recorded pumpkin pie recipes dates back to the 1650s.
- Evolution of Pumpkin Pie: By the 19th century, pumpkin pie had solidified its place in American cuisine, especially as a Thanksgiving staple. The modern pumpkin pie that we know today evolved over time from these early recipes with its rich, spiced filling.
- Global Influence: While pumpkin pie is a distinctly American tradition, pumpkins are used in desserts worldwide. In Asia, pumpkin is often utilized in sweet soups and puddings, showcasing the versatility of this humble gourd.
Nutritional Benefits of Pumpkin and Pecan
As you know, I love to pay attention to the nutritional value of the food we cook. So, let’s remember the health benefits of our main characters.
Pumpkin:
- Rich in Vitamins: Pumpkins are a powerhouse of essential vitamins, particularly vitamin A, crucial for vision, immune function, and skin health. They also contain vitamin C, which boosts immunity, and vitamin E, which is known for its antioxidant properties.
- High in Fiber: Pumpkin is an excellent source of dietary fiber, which aids digestion, helps maintain a healthy weight, and lowers the risk of heart disease.
- Low in Calories: Despite its rich texture, pumpkin is low in calories, making it a guilt-free addition to desserts.
Pecan:
- Heart-Healthy Fats: Pecans are loaded with monounsaturated fats, which are known to improve heart health by reducing harmful cholesterol levels.
- Packed with Antioxidants: These nuts are a great source of antioxidants, which protect the body from oxidative stress and reduce inflammation.
- Nutrient-Dense: Pecans are rich in vitamins and minerals such as vitamin E, magnesium, and zinc, all of which play vital roles in maintaining overall health.
Recipe: Moist Enough Pumpkin Pecan Cake 🥧
Now that you know the delightful history and the nutritional perks, it’s time to roll up your sleeves and get baking! This Moist Enough Pumpkin Pecan Cake is the perfect blend of warm spices, creamy pumpkin, and crunchy pecans.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch baking pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (or use pumpkin spice mix, like I do), and salt in a medium bowl.
- In a large bowl, beat the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving.
This Moist Enough Pumpkin Pecan Cake is sure to be a hit. It combines the rich history and nutritional goodness of pumpkins and pecans into one delightful dessert.
Enjoy every bite as you savor the flavors of fall! 🥧😜

Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch baking pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (or use pumpkin spice mix, like I do), and salt in a medium bowl.
- In a large bowl, beat the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving.