This Pumpkin Pecan Cake Recipe for Thanksgiving is similar to your traditional Thanksgiving Day pumpkin pie, but I think it is even better!

This makes a hefty amount, too, so you will be sure to have enough if we are all - hopefully - with our families and friends for the holidays this year. This Creamy Pumpkin Dessert Idea is super convenient to make ahead of time and bring to your holiday dinner gathering.

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Pumpkin Pecan Cake Recipe for Thanksgiving

The crust on this Pumpkin Pecan Cake is crispy with pecans, and the pumpkin layer is like the consistency of pie. The cream cheese whipped topping ties it all together and makes it delicious!

It is really the absolutely perfect combination between a pie and a cake, and is sure to be a hit with all of the pumpkin lovers at your next holiday gathering!

WHERE CAN I FIND THE RECIPE CARD FOR THIS Pumpkin Pecan Cake Recipe?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Pumpkin Pecan Cake Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you! I know that a lot of people are old fashioned - like me! - and like to have a printed out recipe card.

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ARE YOU LOOKING FOR OTHER FUN PUMPKIN RECIPES LIKE THIS Homemade Pumpkin Pecan Cake?

Check out these really fun Pumpkin flavored recipes on The Rebel Chick, like our Cream Cheese Pumpkin Spice Cake Recipe. I am always adding new pumpkin recipes, especially during the months surrounding Halloween and Thanksgiving holidays.

Take a look and see if there is anything that sounds tasty to you!

Thanksgiving Recipes

See more Thanksgiving Recipes →

My biggest piece of advice I can give to you is to have a plan for the serving platter!

Mine was obviously a larger cutting board! And it worked great. You just need something large enough to flip over the 9x13 pan and not move the cake after that!

How to Make This Pumpkin Pecan Cake Recipe

Cake Ingredients:

2 cans, 15 oz each, pumpkin puree
1 can, 12 oz, evaporated milk
1 cup white sugar
3 eggs
1 teaspoon vanilla
1 box, 15.25 oz, yellow cake mix
1 cup butter, melted
1 bag, 10 oz, whole pecans (chopped to yield 1-½ cups)

Frosting:

1 package, 8 oz, cream cheese, softened
1-½ cups powdered sugar
1 teaspoon vanilla
1 small tub, 8 oz, whipped topping, thawed

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Cake Directions:

Preheat oven to 350.

Spray a 9x13 baking pan with nonstick cooking spray and line the bottom with parchment paper This step is necessary in order for the cake to come out of the pan. Set aside.

Beat pumpkin, evaporated milk, white sugar, eggs and vanilla in a mixer until well combined.

Pour into prepared pan.

Sprinkle with cake mix and drizzle with butter.

Top with chopped pecans.

Bake for 60 minutes or until edges are bubbling and center is set. Cool completely in the pan. Invert the cake onto a large serving platter and remove the parchment.

Beat cream cheese, powdered sugar and vanilla in a mixing bowl until smooth.

Fold in whipped topping.

Frost your pumpkin pie cake slowly, side by side so that you have a nice even pattern. I like the simple swirls that icing a cake this way creates!

Cut into 24 slices and serve. You can store your Pumpkin Pie Cake covered, in the refrigerator, for a few days. It will begin to dry out, so don't let it stay in there for very long!

This Creamy Pumpkin Dessert Idea serves 24. It is perfect for Thanksgiving OR Christmas!

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To print this Pumpkin Pecan Cake Recipe, simply click the recipe card below!

I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook!

Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

Pumpkin Pecan Cake Recipe

Author Jennifer

Ingredients

Cake Ingredients:
2 cans 15 oz each, pumpkin puree
1 can 12 oz, evaporated milk
1 cup white sugar
3 eggs
1 teaspoon vanilla
1 box 15.25 oz, yellow cake mix
1 cup butter melted
1 bag 10 oz, whole pecans (chopped to yield 1-½ cups)
Frosting:
1 package 8 oz, cream cheese, softerend
1-½ cups powdered sugar
1 teaspoon vanilla
1 small tub 8 oz, whipped topping, thawed

Instructions

Preheat oven to 350.
Spray a 9x13 baking pan with nonstick cooking spray and line the bottom with parchment paper This step is necessary in order for the cake to come out of the pan. Set aside.
Beat pumpkin, evaporated milk, white sugar, eggs and vanilla in a mixer until well combined. Pour into prepared pan. Sprinkle with cake mix and drizzle with butter. Top with chopped pecans.
Bake for 60 minutes or until edges are bubbling and center is set. Cool completely in the pan. Invert the cake onto a large serving platter and remove the parchment.
Beat cream cheese, powdered sugar and vanilla in a mixing bowl until smooth. Fold in whipped topping. Frost cake. Cut into 24 slices and serve.
Store covered, in the refrigerator.
Serves 24.