Spiced Pumpkin Velvet Cake with Vanilla-Toasted Pecan Cream Cheese Frosting
INGREDIENTS
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Cake
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• 2 ½ cups flour
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• 2 teaspoons baking soda
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• 1 teaspoon baking powder
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• ½ teaspoon salt
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• 1 tablespoon plus ¾ teaspoon pumpkin pie spice
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• 1 ¼ cup brown sugar
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• ½ cup granulated sugar
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• 4 eggs
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• 1 (15oz) can pure pumpkin puree
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• 2 teaspoons pure vanilla extract
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• 1 cup melted, unsalted butter
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• Vanilla-Toasted Pecan Cream Cheese Frosting (recipe below)
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• 9 ounce jar pumpkin butter (I prefer “Dickinson’s” brand)
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• Whole toasted pecans for garnish (16 pecans)
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Vanilla-Toasted Pecan Cream Cheese Frosting:
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• 1 pound (16 ounces) cream cheese, softened
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• 1 cup unsalted butter, softened
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• 2 cups powdered sugar
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• 1 TB vanilla
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• ½ cup toasted pecans, finely processed
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