ANN COX / KROGER
1 c water
1 c oil
1 (15-oz) pumpkin
2 1/2 c sugar
4 eggs
3 1/2 c self-rising flour, reserve 1/2 c flour
2 T cinnamon
2 t pumpkin spice
2 t vanilla
1 c toasted pecans
Combine water, oil, pumpkin, sugar and eggs; beat with electric mixer to combine. Gradually beat in flour until mixed together. Add cinnamon, pumpkin spice and vanilla and beat. Dredge nuts in ½ cup flour; add to batter and mix completely. Pour into prepared bundt pan and bake in preheated 350 degree oven for 60 minutes or until cake tests done. Cool completely before frosting. Yield: 10 servings.
Frosting
1/2 c butter
2 (8-oz) pkg cream cheese
1 1/2 lb powdered sugar
2 t vanilla
Red and yellow food coloring
1 c toasted pecans
1/4 c raw or Turbinado sugar
Place butter and cream cheese in a large bowl and soften slightly in the microwave. Gradually add powdered sugar until mixed. Stir in vanilla; add food coloring by drops until desired orange color is achieved. Stir in pecans and spread on cake. Sprinkle raw sugar on top to add "frost" to the pumpkin cake.
