by Karin Calloway
Pie is king of the holiday dessert table, and pumpkin and pecan pies are traditional favorites. My Pumpkin-Pecan Pie Cake combines the two flavors in a tall three-layer cake that is quite simple to prepare.
The pumpkin cake layers start with a yellow cake mix, but the addition of pumpkin puree and pumpkin pie spice leave no clue that the cake was not baked from scratch. For an extra spicy version, substitute a spice cake mix for the yellow. The cake gets loads of crunch since pecans are sprinkled in the bottom of each cake pan before the batter is added.
The buttery, rich custard that is the key to a good pecan pie is cooked and whisked in a saucepan on the stove. Once chilled, it’s spread between the cake layers for a decadent, pecan-pie flavored filling.
Dust the top of the cake with powdered sugar mixed with a bit of pumpkin pie spice, and serve slices of the cake topped with a dollop of fresh whipped cream this Thanksgiving or any time you want to enjoy the flavors of the holidays.
Place cake mix, pumpkin puree, eggs and pumpkin pie spice in stand mixer fitted with "V" beater. Beat at low speed for 30 seconds to blend the ingredients. Scrape down the sides of the bowl with a rubber spatula and then beat for 2 minutes on medium speed. Divide batter between prepared pans, smoothing with a rubber spatula. Bake for 25 minutes, or until toothpick inserted in the center comes out clean. Cool on wire racks until completely cool.
Makes 12 servings.
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