Hello friends– I’m sitting here smelling this cake in the oven. My young moms group is coming in this evening and they (like me) are fond of gooey, whip-creamy desserts. So I’m trying out this creamy, caramely, spicy, pumpkiny, nutty cake and I have high hopes! Here it is:
CARAMEL PUMPKIN CAKE
1 yellow cake mix
1/2 cup canola oil
1/2 cup water
1 cup canned pumpkin puree
2 tsp. pumpkin pie spice
1/2 jar caramel ice cream topping
1 pint whipping cream
2 tsp. powdered sugar
1 tsp. instant vanilla pudding mix
1 cup pecans
1/2 cup sugar
With an electric mixer, beat up the cake mix, eggs, oil, water, pumpkin and spice. Pour it into a large springform pan or a 9″x13″ baking dish sprayed with cooking spray. Let me tell you the batter is the most beautiful color!! Pop it into the oven at 350 degrees for about 30 minutes, or until it comes out firm to the touch. When it’s cooling poke holes in the top with the handle of a wooden spoon and pour over the caramel sauce into those holes (save a couple teaspoons of sauce to garnish the top of the cake).
Beat the whipping cream with the powdered sugar and pudding mix (for stabilizer). Mix the pecans and sugar together in a nonstick pan over medium hear stirring until the sugar melts and the pecans are coated with a brown glaze. Spread them on a sheet of foil to cool.
When the cake is completely cooled pile on the whipped cream and top it with the pecans and little bit of caramel topping you reserved. Viola! It’s beautiful– to your eyes and your mouth.
P.S.– Well, the cake came out just fine. When Christy asked if it would be on the blog, everyone started suggesting names for it– “Super Pumpkin Cake” or “Really Scrumptious Pumpkin Cake.” I think I’ll stick with the original. But we ate our cake and shared our stories and asked God for his help. I love those dear girls.