Best Caramel Pecan Pumpkin Cake Recipes
CARAMEL PECAN PUMPKIN CAKE
Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day-and frees up oven space on holidays, too. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.
Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
4 LAYER PUMPKIN CARAMEL PECAN CAKE
I found this recipe 2yrs ago on Net and its the best ive ever had of a pumpkin cake I am very picky! and my family and friends LOVED IT! I even was paid to make a few of them for friends :-) let me know if anyone ventures into making 1 :-)
Provided by mary eckman
Categories Cakes
Time 2h10m
Number Of Ingredients 11
Steps:
- 1. Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
- 2. Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and cool completely .
- 3. Beat cream cheese in medium bowl with mixer until creamy ,add sugar , remaining pumpkin and spice ,mix well . Gently stir in cool whip , Cut each layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !
PUMPKIN, PECAN, CARAMEL, HOLIDAY CAKE
Steps:
- CAKE: Pre-heat oven to 350 In large bowl combine wafer crumbs, pecans and 3/4 cup butter. Beat at med speed scraping bowl often until crumbly (1-2 minutes) and well mixed. Pat mixture into bottoms of 3 greased & floured 9" cake pans. In Same bowl combine cake mix, pumpkin (or pie filling) 1/4 cup butter and eggs. Mix well until well combined and smooth. Divide evenly amongst the 3 pans. Bake for 20-25 minutes or until tester comes out clean. Cool 5-10 minutes then remove from pans and cool to room temperature. (If making the day ahead, stop here, wrap the layers and refrigerate) FILLING: Combine cream cheese, butter, 3 cups powdered sugar, amaretto and vanilla beating well with mixer at medium speed and scraping bowl often. Add additional powdered sugar until mixture is light and fluffy and of spreading consistency. ASSEMBLY: Place a cake layer, nut side down, on the serving plate. Spread 3/4 cup filling on layer. Repeat with 2nd layer and top with 3rd layer (do not cover 3rd layer with filling). Frost sides of 3 layers with remaining filling, running up at least 1/4" above top edge of the top layer. (Sides can be decorated by lightly drawing fork around the perimeter creating a ridged effect) Spread caramel over top of cake and drizzle down sides. Decorate top with pecan halves.
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