• 1 1/2 sticks unsalted butter (12 tablespoons), at room temperature, plus more for pan
  • 2 1/2 Cups all-purpose flour, plus more for pan
  • 1 1/2 Teaspoons baking soda
  • 3/4 Tsp. ground cinnamon
  • 3/4 Tsp. ground cloves
  • 3/4 Tsp. salt
  • 1/2 Tsp. baking powder
  • 1 Cup granulated sugar
  • 1 Cup light brown sugar
  • 3/4 Cup plus 1/3 cup coarsely chopped pecans, divided
  • 2 Packages (6 ounces) Driscoll's Blackberries
  • 3 large eggs, beaten, at room temperature
  • 1 can (15-ounces) solid pack pumpkin (1 3/4 cups)
  • 1 Cup confectioners' sugar
  • 1/2 Tsp. vanilla extract
  • 1-2 Tbsp. whole milk
  1. PREHEAT oven to 350°F.
  2. BUTTER the inside of a 12-cup fluted tube cake pan (preferably nonstick) with generous amounts of butter.
  3. SPRINKLE flour evenly around inside of cake pan until evenly coated.
  4. TAP OUT excess flour.
  5. PLACE 2 ½ cups flour into a medium bowl.
  6. ADD 1 ½ teaspoons baking soda, 3/4 teaspoon cinnamon, 3/4 teaspoon cloves, 3/4 teaspoon salt, and 1/2 teaspoon baking powder.
  7. SIFT to combine ingredients and SET ASIDE flour mixture.
  8. PLACE 1 ½ sticks butter into bowl of an electric mixer.
  9. BEAT on high speed for 1 minute or until creamy.
  10. ADD 1 cup granulated sugar and 1 cup brown sugar.
  11. BEAT until light in color and texture, about 3 minutes.
  12. SCRAPE DOWN sides of bowl.
  13. BEAT IN 3 eggs, one at a time, with mixer on low.
  14. SCRAPE DOWN sides of bowl.
  15. BEAT IN one-third of flour mixture and SCRAPE DOWN sides of bowl.
  16. BEAT IN one-half of pumpkin and SCRAPE DOWN sides of bowl.
  17. BEAT IN half of remaining flour mixture and SCRAPE DOWN sides of bowl.
  18. BEAT IN remaining pumpkin and SCRAPE DOWN sides of bowl.
  19. BEAT IN remaining flour mixture and FOLD IN 3/4 cup pecans.
  20. SPREAD one-third of batter evenly into pan.
  21. DROP one package of blackberries evenly onto batter and DO NOT ALLOW berries to touch sides of pan.
  22. SPREAD half of remaining batter evenly over blackberries in pan.
  23. DROP half of remaining blackberries evenly onto batter and DO NOT ALLOW berries to touch sides of pan.
  24. SPREAD remaining batter evenly into pan.
  25. TAP bottom of pan gently on countertop to remove air bubbles.
  26. BAKE about 1 hour or until cracks in top of cake look dry and a long bamboo skewer inserted into cake comes out clean.
  27. COOL 10 minutes on a wire rack.
  28. INVERT cake onto rack and UNMOLD.
  29. ALLOW cake to cool completely.
  1. SIFT 1 cup confectioners' sugar into a small bowl.
  2. STIR IN 1/2 teaspoon vanilla extract.
  3. STIR IN just enough milk to make a pourable icing.
  4. MASH remaining blackberries with a fork and STIR into icing (alternatively, use remaining whole blackberries to garnish cake).
  5. PLACE cake onto a rack over a rimmed baking sheet.
  6. DRIZZLE icing over cake and ALLOW excess icing to drip down sides.
  7. SPRINKLE with remaining pecans.
  8. ALLOW icing to set, about 30 minutes.
  9. SERVE immediately or COVER with plastic wrap and STORE at room temperature for up to 2 days.
Calories 355.15
Total Fat 17.43 g
Saturated Fat 8.84 g
Cholesterol 83.75 mg
Sodium 671.22 mg
Total Carbohydrates 47.22 g
Dietary Fiber 2.95 g
Protein 5.32 g