1 1/2 cups white sugar
1 1/3 cups vegetable oil
4 eggs
1 3/4 cups pumpkin puree
1 cup water
2 teaspoons vanilla extract
1 cup chopped pecans
1 (18 ounce) can crushed pineapple, drained
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
1/2 cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (12 ounce) package cream cheese, at room temperature
1/2 cup chopped pecans
1 tablespoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Beat 1/2 cup of the sugar mixture into the flour to form a coarse granular. Stir in the oil and pumpkin; stir in water, eggs, 1/2 cup pumpkin, chopped pecans and pineapple. Mix in flour, baking powder, salt, cinnamon, nutmeg and cloves. Mix in softened butter, brown sugar and pecans. Stir in flour mixture and pumpkin pie spice.
Beat cream cheese, cream cheese, pecans and pineapple into the flour mixture. Pour into the prepared pan.
Bake for 1 hour in the preheated oven, or until toothpick inserted in center comes out clean. Cool cake completely before removing from pan. Cool completely before removing from pan. Garnish with whipped topping and pecans.
To make the cream cheese filling: Beat cream cheese until light and fluffy; gradually beat in 2 tablespoons pecans, stirring frequently. Mix in pumpkin and pineapple cream cheese filling. Spread over cooled cake.
I made this exactly according to the recipe, and it was fantastic!! I was worried it would be too dry because I have never had pumpkin spice before, but it was not to thick, and it had a delicious bite. I did not have pecans, and I left my almonds out (I don't like almond extract) and I used 1/2 c. real vanilla and 1/2 c. chopped walnuts, and it turned out great. I did use a spice cake mix, and it took about 1 hr. I might try it over night, or overnight, or even just 1 hour. I will adjust according to the sweetness of my own taste. I will try to cut down a bit on the baking soda, because I really feel that pecans and cinnamon are a bit too sweet for my taste. I will try to be more clear with my next recipe: only half
Very creamy and moist cake, however I made a recipe change. Instead of whipping the cake mix until it was foamy, I put the egg white mixture in my measuring cup and then added condensed milk. It didn't seem to matter at all, and I didn't have to add any salt to whip it. Made it a day ahead so it firm up before proceeding with the recipe.
Very creamy and moist, but didn't hold together very well.
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