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Pumpkin Pecan Cream Cake

Pumpkin Pecan Cream Cake

Try this very moist and rich cake for Thanksgiving. The Canola creates such a moist cake that you can leave it out on the counter for the day and it will not be dry.





  1. Heat oven 375 degrees F (190 degrees C).
  2. Prepare a jellyroll pan with canola spray and then a sheet of parchment paper fitting perfectly to the sides. Set aside.
  3. In a bowl, whisk flour, cinnamon, baking powder, ginger, salt, nutmeg and allspice. Set aside.
  4. In mixing bowl fitted with paddle attachment on medium speed mix sugar, eggs and oil until pale yellow, about 6 minutes.
  5. Add pumpkin and orange juice to blend.
  6. By hand, add flour mixture. Mix only to incorporate.
  7. Spread batter evenly into prepared pan, sprinkle with pecans. Press down nuts into batter slightly.
  8. Bake until cake springs back, 12 to 16 minutes.
  9. Meanwhile, while cake is baking, spread out a clean dishtowel that is larger than the pan, dust with icing sugar. As soon as cake is baked, turn upside down onto towel. Remove pan and peel away parchment paper. Roll cake up in towel starting with the short end.
  10. Let cool completely in towel, about 45 minutes.
  11. Meanwhile make the filling. In work bowl of food processor fitted with the metal blade, process cream cheese, icing sugar, oil and vanilla until smooth, about 2 minutes.
  12. Refrigerate until needed.
  13. Unroll cake, brush coffee liqueur on top of cake, spread filling evenly. Roll cake back up, place seam side down on a serving platter.
  14. Refrigerate for at least 45 minutes prior to serving.
  15. Use a serrated knife to cut.

Yield: 8 to 10 servings

Nutritional analysis: Per Serving Calories 470 Total Fat 27 g Saturated Fat 6 g Cholesterol 65 mg Carbohydrates 54 g Fiber 2 g Protein 5 g Sodium 250 mg


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