No clue where this recipe came from - but doesn't it sound HEAVENLY?!
Prep time: 30 minutes
Bake time: 70-90 minutes
Cake
No-stick cooking spray
2/3 cup all-vegetable shortening
1 stick butter, softened
3 cups sugar
3/4 cup hot caramel ice cream topping
1 cup canned pumpkin
5 eggs
3 cups all-purpose or unbleached flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. each: ginger, cloves, allspice
1/8 tsp. nutmeg
1/2 tsp. pumpkin pie spice
Glaze
2 cups confectioner's sugar
3 tbsp. hot caramel ice cream topping
4 tsp. water (more, as needed to thin)
1/4 cup finely chopped walnuts
Whipped cream (optional)
Preheat oven to 350. Thoroughly spray 10-inch tube pan or 12-inch bundt pan with spray. In bowl of electric mixer, beat shortening, butter and sugar on med. speed until well blended. Beat in topping and pumpkin. Beat in eggs, one at a time. In separate med. bowl, combine flour, baking powder, salt and spices, stir to combine. Add dry ingredients to pumpkin mixture and beat on med. speed 2 minutes. Scrape batter into prepared pan and smooth top (note: pan will be full). Bake 70-80 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes, then remove and cool completely.
Glaze: In med. mixing bowl, whisk together confectioner's sugar, topping and water. Drizzle over top of cooked cake, sprinkle with finely chopped walnuts. Serve with whipped cream, if desired.
Note: Cake is best when made a day ahead
Prep time: 30 minutes
Bake time: 70-90 minutes
Cake
No-stick cooking spray
2/3 cup all-vegetable shortening
1 stick butter, softened
3 cups sugar
3/4 cup hot caramel ice cream topping
1 cup canned pumpkin
5 eggs
3 cups all-purpose or unbleached flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. each: ginger, cloves, allspice
1/8 tsp. nutmeg
1/2 tsp. pumpkin pie spice
Glaze
2 cups confectioner's sugar
3 tbsp. hot caramel ice cream topping
4 tsp. water (more, as needed to thin)
1/4 cup finely chopped walnuts
Whipped cream (optional)
Preheat oven to 350. Thoroughly spray 10-inch tube pan or 12-inch bundt pan with spray. In bowl of electric mixer, beat shortening, butter and sugar on med. speed until well blended. Beat in topping and pumpkin. Beat in eggs, one at a time. In separate med. bowl, combine flour, baking powder, salt and spices, stir to combine. Add dry ingredients to pumpkin mixture and beat on med. speed 2 minutes. Scrape batter into prepared pan and smooth top (note: pan will be full). Bake 70-80 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes, then remove and cool completely.
Glaze: In med. mixing bowl, whisk together confectioner's sugar, topping and water. Drizzle over top of cooked cake, sprinkle with finely chopped walnuts. Serve with whipped cream, if desired.
Note: Cake is best when made a day ahead
Comments
Post a Comment