Thanksgiving Pumpkin Pecan Pie Cake
PREP: 30 MINUTES
COOK: 1 HOUR
SERVINGS: 10 SERVINGS
- Pecan Layer:
- 1 cup Toasted and Chopped Pecans
- 1/ 2 cup Packed Light Brown Sugar
- 1/ 4 Melted Sticker Unsalted Butter
- 3 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 tablespoon Cinnamon
- 1/ 8 teaspoon Nutmeg
- 1/ 2 teaspoon Baking Soda
- 1/ 3 cup Buttermilk
- 1/ 4 cup Bourbon
- 1/ 4 cup Light Molasses
- 1 tablespoon Vanilla Extract
- 1 3/ 4 Softened Sticks Unsalted Butter
- 1 1/ 2 cups Granulated Sugar
- 3 Room Temperature Large Eggs
- 15 ounces Can of Pumpkin Puree
- 1 3/ 4 cups Powder Sugar
- 2 teaspoons Cinnamon
- 2 tablespoons Water
- 2 tablespoons Apple Juice
Preheat the oven to 350 degrees F. Prepare a 12-15 cup Bundt pan with baking spray containing flour and evenly coat using a pastry brush. In a small bowl, combine all of the ingredients for the pecan layer. Stir until all of the sugar is coated with butter and set aside.
In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda. In a glass measuring cup or bowl combine the buttermilk, bourbon, molasses and vanilla together and set aside. In the bowl of a stand mixer combine the butter and granulated sugar on medium speed until light and fluffy. Add in the eggs one at a time, making sure the previous egg has been well incorporated before adding the next. Be sure to scrape down the bowl after all of the eggs have been added. With the mixer on low, mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture and half of the pumpkin puree. Repeat with half of the remaining flour mixture and the rest of the buttermilk mixture and pumpkin puree. Turn off the mixture and stir in the remaining flour by hand. Scrape half of the batter into the prepared pan in an even a layer as possible. Sprinkle an even layer of the pecan layer over the batter. Pour the remaining batter on top of the pecan layer and smooth the top.
Tap the pan on the counter to break up any air bubbles that might be in the batter. Bake the cake for 50-60 minutes or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes on a cooling rack then invert onto a cooling rack and let it sit for 10 more minutes.
While the cake is cooling, combine the glaze ingredients and slowly pour the glaze over the warm cake making sure to evenly cover the cake. Let the cake cool for at least an hour before serving.
It is best served slightly warm so that the pecan layer is soft and does not change the consistency of the cake.