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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin Pecan Cake Recipe

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This recipe for Pumpkin Pecan Cake is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping
3/4 cp brown sugar
1/3 cp butter, melted
3/4 cp chopped pecans

Cake
4 eggs
1 2/3 cp sugar
½ cp veggie oil
2 cps canned pumpkin (NOT canned pumpkin pie mix)
1/4 tsp vanilla
2 cps flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
½ tsp salt
¾ cp chopped pecans

1 lrg container Cool Whip
Directions:
Directions:
Topping
Stir sugar into melted butter until sugar dissolves. Pour down the center of a rectangular cake pan. Sprinkle in the chopped pecans

Cake
In a mixing bowl beat the eggs, sugar, and oil together. Add the pumpkin and vanilla and stir till blended. Add the dry ingredients and stir till well blended. Carefully spoon into the cake pans. Start from the outer edge or the batter will push the brown sugar mixture all to the edges. Bake at 350 for 30-35 min,

To serve
When you serve it turn the piece of cake upside down on the plate to show that wonderful nutty gooeyness. Top it with Cool Whip and sprinkle with a few pecan pieces.
Personal Notes:
Personal Notes:
I love this! The bottom gets all gooey and yummy! mmmmmmmmmmmmmmmm

 

 

 

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