Pumpkin Ale Layer Cake

Health score
3%
Pumpkin Ale Layer Cake
105 min.
12
636kcal

Suggestions


Indulge in the delightful flavors of fall with our Pumpkin Ale Layer Cake, a dessert that perfectly marries the rich taste of pumpkin with the warm, comforting notes of brown ale. This cake is not just a treat for the taste buds; it’s a feast for the eyes, boasting three luscious layers that are both moist and flavorful. Each bite is a celebration of seasonal ingredients, making it an ideal centerpiece for your autumn gatherings or holiday celebrations.

Imagine the aroma of freshly baked cake wafting through your kitchen, enhanced by the spices of pumpkin pie and the nutty crunch of toasted pecans. The combination of creamy frosting made with real cream cheese and butter, paired with the subtle hint of beer, creates a decadent experience that will leave your guests raving. Whether you’re a baking novice or a seasoned pro, this recipe is straightforward and rewarding, allowing you to impress your friends and family with minimal effort.

Perfect for serving at parties or as a special dessert after a cozy dinner, this Pumpkin Ale Layer Cake is sure to become a beloved favorite. So gather your ingredients, preheat your oven, and get ready to create a stunning dessert that captures the essence of fall in every slice!

Ingredients

  • box cake mix yellow
  • 0.5 cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • cup ale 
  • 0.3 cup vegetable oil 
  •  eggs 
  • teaspoons pumpkin pie spice 
  • cups pecans whole
  • tablespoons maple syrup 
  • teaspoon pumpkin pie spice 
  • 0.3 teaspoon salt 
  • oz cream cheese softened (from 8-oz package)
  • 0.5 cup butter softened
  • 0.1 teaspoon salt 
  • tablespoons ale 
  • cups powdered sugar 

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 8-inch round cake pans with shortening. Line bottom of each pan with cooking parchment paper. Grease parchment paper with shortening.
  2. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Pour about 1 2/3 cups batter into each pan.
  4. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans.
  5. Remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
  6. Decrease oven temperature to 300°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, stir all Pecan ingredients until well blended.
  7. Spread in pan.
  8. Bake 10 minutes; stir.
  9. Bake 10 minutes longer, stirring after 5 minutes, until toasted. Cool completely, about 30 minutes.
  10. Meanwhile, in large bowl, beat cream cheese, butter and 1/8 teaspoon salt with electric mixer on low speed until creamy. Beat in 3 tablespoons beer. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth.*
  11. Place 1 cake layer, top side down, on serving plate. Frost top of layer with 3/4 cup frosting. Top with another cake layer, top side up; frost with 3/4 cup frosting. Top with remaining cake layer and frosting. Top with pecans.

Nutrition Facts

Calories636kcal
Protein3.64%
Fat43.91%
Carbs52.45%

Properties

Glycemic Index
17.04
Glycemic Load
1.37
Inflammation Score
-7
Nutrition Score
12.036956416524%

Flavonoids

Cyanidin
1.77mg
Delphinidin
1.2mg
Catechin
1.28mg
Epigallocatechin
0.93mg
Epicatechin
0.15mg
Epigallocatechin 3-gallate
0.38mg
Kaempferol
0.19mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:636.04kcal
31.8%
Fat:31.53g
48.5%
Saturated Fat:9.91g
61.94%
Carbohydrates:84.74g
28.25%
Net Carbohydrates:81.64g
29.69%
Sugar:60.88g
67.64%
Cholesterol:84.44mg
28.15%
Sodium:523.33mg
22.75%
Alcohol:0.91g
100%
Alcohol %:0.65%
100%
Protein:5.88g
11.75%
Manganese:1.03mg
51.73%
Vitamin A:1386.55IU
27.73%
Phosphorus:229.62mg
22.96%
Vitamin B2:0.28mg
16.63%
Vitamin B1:0.22mg
14.85%
Calcium:134.69mg
13.47%
Vitamin K:14.01µg
13.34%
Copper:0.26mg
12.77%
Fiber:3.11g
12.44%
Folate:46.42µg
11.6%
Selenium:7.88µg
11.26%
Vitamin E:1.59mg
10.58%
Iron:1.83mg
10.19%
Magnesium:31.66mg
7.91%
Zinc:1.18mg
7.87%
Vitamin B5:0.73mg
7.26%
Vitamin B3:1.39mg
6.95%
Vitamin B6:0.13mg
6.45%
Potassium:156.36mg
4.47%
Vitamin B12:0.22µg
3.59%
Vitamin D:0.29µg
1.96%