RECIPE # 4075 - FROST ON THE PUMPKIN CAKE - Tuesday, November 20, 2007 - | Nashville News, Weather & Sports

RECIPE # 4075 - FROST ON THE PUMPKIN CAKE - Tuesday, November 20, 2007



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.


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.

Powered by WorldNow
Powered by WorldNow
All content © Copyright 2000 - 2014 NewsChannel 5 (WTVF-TV) and WorldNow. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.