INGREDIENTS
For the Pumpkin Pecan Cake
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¾ tsp cloves
- ¾ tsp ground nutmeg
- 1 tsp salt
- 1 ⅓ cups shortening
- 2 ½ cups sugar
- 1 tsp vanilla
- 2 eggs
- 15 oz can pumpkin puree
- 1 cup pecans, chopped
For the Cinnamon Buttercream Frosting
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- 8 oz cream cheese
- ½ cup butter, softened
- 1 tsp vanilla
- 3 cups powdered sugar
- 1 tsp cinnamon
INSTRUCTIONS
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Preheat oven to 300° and grease and flour (2) 9 inch cake pans. Set aside.
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In a large mixing bowl, beat shortening, sugar, eggs, vanilla and pumpkin puree until creamy.
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In a medium mixing bowl, whisk flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt together. set aside.
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Mix flour mixture into pumpkin mixture until well combined. Stir in pecans. Spoon into prepared pans, ¾ full (mixture will be thick).
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Bake at 300° for approximately 60-70 minutes or until wooden tooth pick inserted in the center comes out clean.
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Let cool in pans for 10 minutes, then remove from pans and place of cooling rack.
For the Cinnamon Buttercream Frosting
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In a medium mixing bowl, beat cream cheese and butter together until creamy. Add vanilla and cinnamon, mix well.
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Slowly add powdered sugar and beat until creamy.
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Frost once cake has cooled completely.