915 oz) solid packed pumpkin
FOR WHIPPED CREAM CHEES
cream cheese, room temperature
brown sugar, firmly packed
pure vanilla extract
1in a large bowl, combine sugar and oil until blended. add eggs, one at a time, beating well after each addition.
2combine the flour, baking soda, cinnamon, nutmeg, salt and cloves, add to egg mixture alternately with pumpkin, beating well after each addition.
3transfer to a greased 10 inch fluted tube pan. bake for 60-65 minutes or until toothpick inserted near the center comes out clean.
4cool for 10 minutes before inverting onto a wire rack. remove pan and cool completely. dust with confectioners sugar.
5for whipped cream: with electric mixer heat the sugar and cream cheese together until well blended.
6with the mixer on the medium setting, slowly pour in the heavy cream.
7continue to beat until the mixture becomes lighter and fluffier.
8be careful not to over beat it or it will become flat and deused.
9if you like a lot of cream cheese flavor , i would suggest doubling this recipe.
10for candied pecans: line a cookie sheet with wax paper. coat the wax paper with butter or nonstick cooking spray. preheat oven to 250.
11while waiting for the oven to warm, beat the egg white in a stainless steel bowl until the peaks are stiff.
12then stir in the brown sugar, vanilla and cinnamon until just blended. fold in the pecans until the are just coated.
13pour this mixture onto the lined cookie sheet. bake at 250 for 45 minutes.
14toss the pecans every 15 minutes. when they are finished let them cool completely before adding to the trifle.
15how to combine the trifle: using a trifle dish or tall glass bowl, cover the bottom of the dish with 2 layers of the bite size cubes of the pumpkin cake.
16next, pour in 1/2 of the whipped cream cheese mixture and spread it to cover the pound cake.
17then layer in 1/2 of the candied pecans. repeat those steps one more time. you may not use all of the cake. keep regrerated.