Thanksgiving cake

Thanksgiving cake

Ingredients/Components

• eggs - 4 item
• vanilla - 2 tsp
• salt - 1 tsp
• baking powder - 2 tsp
• baking soda - 2 tsp
• ground cinnamon - 2 tsp
• cream cheese, softened - 3 oz
• can pumpkin - 15 oz
• cup vegetable oil - 1 item
• cup chopped pecans - 1 item
• cups sugar - 2 item
• cup pecan halves - 1 item
• cups powdered sugar - 3 item
• cup butter, softened - 3/4 item
• 1/2 cups cake flour - 2 item
• cups crushed vanilla wafer cookies - 2 item
• cup caramel topping - 1/4 item
• pumpkin candies if desired - 1 item
• Grease and flour 3 round 8 1/2 inch cake pans

How to make thanksgiving cake:

Heat oven to 350°. Grease and flour 3 round 8 1/2 inch cake pans. Mix cake flour, baking soda, baking powder, cinnamon and salt; set aside. Beat cookies, chopped pecans and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until crumbly. Divide among pans; press evenly on bottoms of pans. Beat sugar, oil, eggs and pumpkin in same bowl on medium speed 1 minute, scraping bowl constantly. Gradually beat flour mixture into pumpkin mixture on medium speed 2 minutes, scraping bowl occasionally. Pour over pecan mixture in pans; spread evenly. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Prepare Buttery Cream Cheese Frosting. Fill each layer with 1/3 cup of the frosting, placing layers with pecan side down. Frost sides and top of cake with remaining frosting. Spread caramel topping over edges of cake, allowing some to drizzle down the sides. Arrange pecan halves and candies on top of cake. Store covered in refrigerator.Buttery Cream Cheese Frosting:2/3 cup butter, softened3 oz. cream cheese, softened3 cups powdered sugar2 tsp. vanilla Beat butter and cream cheese with electric mixer on low speed, scraping bowl frequently, until smooth. Beat in powdered sugar and vanilla on low speed until smooth and spreadable.

Recipe categories: Desserts, Cakes, Low protein.