Angel Pumpkin Cake with Sugared Pecans
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- 1 box
- betty crocker angel food cake mix 1 step
- 30 oz
- libby's easy pumpkin pie mix
- 1 tsp
- pumpkin pie spice
- fresh ground nutmeg
1Heat oven to 350 degrees and spray a 13X9-inch baking dish with pam and then wipe excess with paper towel.
2Mix together cake mix, pumpkin pie mix and pumpkin pie seasoning in a large bowl on medium speed about 1 minute, scrapping down the bowl to mix all well. Pour into prepared pan and then sprinkle with fresh grated nutmeg. Bake 30 to 35 minutes until set.
3Cool completely and spread topping on cooled cake and the sprinklw with 1 cup chopped sugared pecans
4Pumpkin Topping; 1 (12 oz) tub cool whip thawed.1 cup canned plain pumpkin; 1/2 teaspoon pumpkin pie spice; 1 (3.4oz) instant vanilla pudding (can use sugar free) Gently stir all together. Use the pudding dry. Spread on cooled cake.
5Prepare the sugared pecans as follows; Combine 1 cup sugar, 1 tablespoon ground cinnamon, 1 teaspoon salt in small bowl; set aside. Place egg whit and water in medium bowl. Beat with mixer until frothy but not stiff. Pour pecans into egg white mixture; stir until coated. Add sugar mixture; stir until evenly coated. Spread on cookie sheet. Bake at 300 degrees for 45 minutes, stirring every 15 minutes. Cool completely.Spread topping on coolde cake then sprinkle with 1 cup sugared pecans.