It’s that time of the year again. Some of us are baking treats for football gatherings and holiday parties. Whew! Talk about busy. I’ve combined the flavors of the holidays and the beloved beers we drink during football season into one winning dessert: a pumpkin beer cake with candied pecans. Yeah, you read that correctly! Beer in cake! So why would we want to put beer in cake when beer is already so delicious on its own? The brown ale beer in this cake enhances the flavor of the pumpkin and the spices. If pumpkin ale beer is in season, go for it! It’s just as flavorful as the brown ale.
Pumpkin Ale Layer Cake
Ingredients
Cake
1 box yellow cake mix (we used Betty Crocker)
1/2 cup canned pumpkin (not pumpkin pie mix)
1 cup brown ale or pumpkin ale beer
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice
Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
1/8 teaspoon salt
3 tablespoons brown ale or pumpkin ale beer
4 cups powdered sugar
Directions
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.
In large bowl, beat cake mix, pumpkin, 1 cup beer, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into each pan.
Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat cream cheese, butter and salt with electric mixer on low speed until blended. Beat in 3 tablespoons beer. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. If frosting is too thick, beat in more beer, a few drops at a time.
Place 1 cake layer, top side down, on serving plate.
Spread with about 3/4 cup frosting. Top with second cake layer, top side up; spread with 3/4 cup frosting.
Top with remaining cake layer, top side up. Frost top of cake with remaining frosting.
If desired, garnish with candied pecans (Tip: Use our pumpkin pie spiced candied pecans!) and sprinkle with additional pumpkin pie spice. Store loosely covered in refrigerator.
Prep Time: 25 Minutes | Total Time : 1 Hour 45 Minutes | 12 servings
Here are some hearty beer dessert ideas to check out!
- Farmhouse Ale Beignets from He Cooks She Cooks
- Pumpkin Beer Butterscotch Mousse Puffs from Evil Shenanigans
- Pretzel Crusted Chocolate Beer Cheesecake from The Beeroness
- Chocolate Covered Beer Marshmallows from How Sweet Eats