CARAMEL PECAN PUMPKIN CAKE RECIPES
CARAMEL PECAN PUMPKIN CAKE RECIPE: HOW TO MAKE IT
Use your slow cooker as a cake maker for a seriously yummy dessert that is easy enough for any weekday and tasty enough for a holiday meal. It frees up oven space, too. —Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Total Time 02 hours 15 minutes
Prep Time 15 minutes
Cook Time 02 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 a 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, FatContent 25g fat (13g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 561mg sodium, CarbohydrateContent 59g carbohydrate (35g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
PUMPKIN PECAN CAKE RECIPE: HOW TO MAKE IT
Packed with warm pumpkin flavor and spices, this lightened-up version of Shirley Dellinger's recipe baked up even taller than the original! But our Test Kitchen brought it in at just about half the fat, saturated fat and cholesterol—with 187 fewer calories per slice! That's a sweet success Shirley's family in Elwood, Indiana can savor.
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 532 calories, FatContent 31g fat (9g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 376mg sodium, CarbohydrateContent 61g carbohydrate (46g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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