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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 14 |
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You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.Becky McClaflin, Blanchard, Oklahoma Ingredients:
1 cup sugar |
1 cup canned pumpkin |
1/3 cup canola oil |
2 eggs |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
sugared pecans: |
1 egg white |
2 cups coarsely chopped pecans |
1/2 cup sugar |
1/2 cup packed brown sugar |
pumpkin mousse: |
2 packages (8 ounces each) cream cheese, softened |
1-1/2 cups confectioners' sugar |
1 can (15 ounces) solid-pack pumpkin |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
1 carton (16 ounces) frozen whipped topping, thawed, divided |
Directions:
1. In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended.
2. Transfer to a greased and floured 9-in. square baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes.
3. Meanwhile, whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake at 350° for 9-13 minutes or until puffed, stirring once. Cool completely.
4. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping.
5. In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours. Yield: 14 servings.
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