Pumpkin and pecan cake with cream cheese frosting
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With Halloween around the corner, here's a great way to make use of leftover pumpkins for a beautiful multi layered dessert.
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Right now supermarkets are filled with bright orange pumpkins, ready to be carved at Halloween. If you get a pumpkin with good solid flesh then make sure you keep some of it and make this very simple, yet very tasty pumpkin and pecan cake.
Ingredients
Metric
Imperial
Pumpkin and pecan cake
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Mix the pumpkin, oil, eggs and sugar together. Mix the remaining dry ingredients together
3
Mix the dry ingredients into the wet ingredients and stir well. Divide mixture between five greased and lined 6” sandwich tins (or two 8” tins)
4
Bake in the oven for approximately 15 minutes (longer if using the 8” tins). Allow to cool for 10 minutes before removing from the tins and cooling fully on a wire rack
5
Make the frosting by creaming together the butter and cream cheese, until pale and creamy
6
Beat in half of the icing sugar and cinnamon. Beat in the remaining icing sugar, until smooth. Use the frosting to sandwich the layers together and icing the top of the cake
7
Chop the extra pecans and scatter over the cake
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