PUMPKIN PECAN CAKE WITH CINNAMON BUTTERCREAM FROSTING

This pumpkin pecan cake with cinnamon buttercream frosting is the best fall dessert. full of pumpkin deliciousness, topped with a yummy cinnamon buttercream frosting, this pumpkin cake is the correct cake to start out the autumn season.

Making this homemade pumpkin cake recipe is simple and the scent for the duration of the house, at the same time as this scrumptious cake is baking, smells extremely good! This pumpkin cake is so wet and the taste is notable then topped with this scrumptious buttercream frosting just takes this cakeover the pinnacle.

Making this easy pumpkin cake from scratch is easy. start out the use of a large blending bowl and beat shortening, sugar, eggs, vanilla and pumpkin puree till creamy. In a medium blending bowl, whisk the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt together and set that apart. mix the flour combination into the pumpkin aggregate and stir till well blended. Stir in walnuts then spoon into organized pans. Fill three/4 full (aggregate may be thick). Bake at three hundred° for about 1 hour 10 mins or until a timber teeth pick out inserted in the center comes out smooth. take away from oven and permit cool within the pans for approximately 10 minutes, then eliminate from pans and vicinity of cooling rack to chill absolutely then frost.

INGREDIENTS:

For the Pumpkin Pecan Cake

• 2 1/2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp cloves
• 3/4 tsp ground nutmeg
• 1 tsp salt
• 1 1/3 cups shortening
• 2 1/2 cups sugar
• 1 tsp vanilla
• 2 eggs
• 15 oz can pumpkin puree
• 1 cup pecans, chopped

For the Cinnamon Buttercream Frosting

• 8 oz cream cheese
• 1/2 cup butter, softened
• 1 tsp vanilla
• 3 cups powdered sugar
• 1 tsp cinnamon

INSTRUCTIONS:

1. Preheat oven to three hundred° and grease and flour (2) nine inch cake pans. Set apart.
2. In a massive mixing bowl, beat shortening, sugar, eggs, vanilla and pumpkin puree till creamy.
3. In a medium mixing bowl, whisk flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt collectively. set aside.
4. mix flour combination into pumpkin aggregate till properly blended. Stir in walnuts. Spoon into prepared pans, three/four complete (combination might be thick).
5. Bake at three hundred° for about 50-60 minutes or till wood tooth choose inserted in the middle comes out smooth.
6. let cool in pans for 10 mins, then remove from pans and place of cooling rack.

For the Cinnamon Buttercream Frosting

1. In a medium mixing bowl, beat cream cheese and butter collectively till creamy. add vanilla and cinnamon, mix nicely.
2. Slowly add powdered sugar and beat till creamy.
3. Frost once cake has cooled absolutely.

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