Ingrédients pour Pumpkin Pecan Layer Cake
- Vanilla Wafers
- Pecans
- ½ cup (1 stick) softened butter
- Spice Cake Mix
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 3 cups powdered sugar
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- Caramel topping (store-bought or homemade)
- Pecan halves for garnish
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Comment préparer Pumpkin Pecan Layer Cake
- Preheat oven to 350°F (175°C).
- Crush 1 ½ cups graham cracker wafers. In a large bowl, combine crushed wafers, 1 cup chopped pecans, and ¾ cup (1 ½ sticks) softened butter.
- Beat at medium speed until crumbly, about 2 minutes.
- Divide mixture into 3 equal portions.
- Press each portion into the bottom of three greased and floured 9-inch round cake pans.
- In the same bowl, combine 1 box (15.25 oz) pumpkin spice cake mix, 1 (15 oz) can pumpkin puree, ¼ cup (½ stick) softened butter, and 3 large eggs.
- Beat at medium speed until well mixed.
- Spread 1 ¾ cups of batter evenly over the crumbs in each pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 5 minutes before inverting onto cooling racks to cool completely.
- While cakes cool, prepare the frosting: In a bowl, combine 8 oz cream cheese, softened, ½ cup (1 stick) softened butter, 3 cups powdered sugar, and 1 teaspoon vanilla extract.
- Beat at medium speed until light and fluffy.
- Once cakes are completely cool, layer them on a serving plate with ½ cup of frosting between each layer.
- Frost the sides of the cake with the remaining frosting.
- Drizzle caramel topping over the top of the cake, allowing some to run down the frosted sides.
- Arrange pecan halves in rings on top of the cake.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
152g
Fat
79g
Carbs
17g
