Cinnamon Pecan Cake with Pumpkin Buttercream

A fluffy, spiced pumpkin buttercream is layered between moist cinnamon pecan cakes and covered with a sweet glaze. Cause everyone knows Fall calls for pumpkin flavored everything. 

Cinnamon Pecan Cake with Pumpkin Buttercream 

Ingredients

• 1 box yellow cake mix (you don't need the box ingredients)
• 1/3 cup chopped pecans, plus more for garnish 
• 1 cup plus 2 tbsp milk
• 1/3 cup melted butter
• 3 large eggs
• 2 tbsp instant vanilla pudding mix
• 1 tsp cinnamon
• 1 tbsp sour cream
• 1 tbsp plus 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/2 cups pumpkin buttercream 
• 2 cups powdered sugar
• yellow and red food coloring

Preheat oven to 350F.

In a small bowl, toss the pecans with 1 tbsp of the cake mix.

In a large mixing bowl, whisk together the remaining cake mix, 1 cup milk, butter, eggs, pudding, cinnamon, sour cream, 1 tbsp vanilla, and almond extract. Mix until smooth. Fold in pecans. 

Grease two 9-inch cake pans with butter and lightly coat in flour to ensure the cake will not stick. Divide the cake batter evenly between the two pans. Bake for 23 minutes or until a toothpick inserted in the center of the cake comes out clean.

Allow the cakes to cool for 5-10 minutes and then flip out onto cooling racks. Allow the cakes to cool completely. 

Place one of the cakes on a serving plate. Using an off-set spatula, cover the top of the round with the buttercream. Top with the remaining cake round. Allow the cake to set in the fridge for 15-20 minutes.

Whisk the powdered sugar with the remaining milk and vanilla in a small bowl. You want the glaze to be fairly thick. Add about 4 drops of both the food colorings. Adjust until you achieve the desired orange color. Spoon the glaze over the chilled cake. Return to the fridge for at least 1 hour before serving.

Serves 10 to 12

Notes from the Chef:

-Certainly cutting some corners using the boxed mix, but I'll bet you won't notice a difference!

-If you find the glaze too sweet, feel free to omit and simply serve the cake "naked" with a dusting of powdered sugar