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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A subtle orange flavor really brings out the pumpkin flavor in this elegant layered cake. Our holiday dinners aren't complete until pieces of this cake are passed around. Ingredients:
3/4 cup shortening |
2-1/4 cups packed brown sugar |
3 eggs |
1-1/2 cups canned pumpkin |
1/2 cup thawed orange juice concentrate |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons ground cinnamon |
3/4 teaspoon baking soda |
3/4 teaspoon ground nutmeg |
3/4 teaspoon ground allspice |
1/3 cup 2% milk |
filling: |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1/2 teaspoon pumpkin pie spice |
1 carton (8 ounces) frozen whipped topping, thawed |
1/2 cup canned pumpkin |
1/4 cup caramel ice cream topping |
1/4 cup chopped pecans |
Directions:
1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add to the creamed mixture alternately with milk, beating well after each addition.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a large bowl, beat cream cheese until light and fluffy. Add confectioners' sugar and pie spice; beat until smooth. Fold in whipped topping and pumpkin.
4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator. Yield: 12 servings.
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