Autumn is my favorite season of the year–all the warm colors, smells, and tastes that come from foods, especially desserts, that I associate with the Fall season. This is a favorite. So treat yourself and your family to this and celebrate autumn’s arrival.
PUMPKIN CARAMEL PECAN CAKE
Only something scrumptiously good can come from combining three of my favorite ingredients. Make yourself one and celebrate the coming of autumn
LAYERS
- 1 pkg. (2-layer size) yellow cake mix
- 1/2 can (15 oz.) pumpkin – 100% pumpkin, not pumpkin pie filling
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1-1/2 teaspoon pumpkin pie spice, divided
FROSTING
- 1 pkg. (8 oz.) cream cheese, softened
- 3 tablespoons softened butter
- 1/2 can (15 oz.) pumpkin – 100% pumpkin, not pumpkin pie filling
- 1 cup powdered sugar
- 1/2 cup chopped pecans
- Caramel ice cream topping
LAYERS:
- Preheat oven to 350°F
- BEAT cake mix, ½ can of pumpkin, milk, oil, eggs and 1 tsp. spice in a mixer, or, beat in a large bowl with a hand mixer.
- Pour into 2 greased and floured 9-inch round pans.
- Bake for 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.
FROSTING:
- BEAT cream cheese and butter in medium bowl until creamy. Add in the sugar, remaining pumpkin and spice; mix well.
ASSEMBLY
- Cut each cake layer horizontally in half with serrated knife making 4 layers.
- Drizzle ribbons of caramel over each layer and then spread the cream cheese frosting and sprinkle with pecans. Do this with each layer and then frost the sides.
- Drizzle caramel on top and sprinkle more pecans.
Enjoy and serve to someone you love to see a big smile,
Phyllis
