Angel Pumpkin Cake with Sugared Pecans

Patricia Yates

By
@wepay2

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


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Rating:

Comments:

Serves:

16

Method:

Bake

Ingredients

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

1
Heat oven to 350 degrees and spray a 13X9-inch baking dish with pam and then wipe excess with paper towel.
2
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.
3
Cool completely and spread topping on cooled cake and the sprinklw with 1 cup chopped sugared pecans
4
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.
5
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