Angel Pumpkin Cake with Sugared Pecans

Patricia Yates


A very good friend introduced me to this recipe. It is delicious. We had it for Thanksgiving and it was a big hit

pinch tips: How to Use Hand & Stand Mixers








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

Directions Step-By-Step

Heat oven to 350 degrees and spray a 13X9-inch baking dish with pam and then wipe excess with paper towel.
Mix 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.
Cool completely and spread topping on cooled cake and the sprinklw with 1 cup chopped sugared pecans
Pumpkin 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.
Prepare 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American