3 cups butter, softened
2 cups white sugar
2 1/2 teaspoons vanilla extract
1 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
2 eggs
1 cup pumpkin puree
3/4 cup chopped pecans
1 (15 ounce) can roasted pumpkin (with juice)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pumpkin-size baking pans. Grease and flour a 10 inch Bundt pan.
In a medium bowl, cream together the butter or margarine and sugar until smooth. Beat in the vanilla extract and pumpkin puree. Beat in the cinnamon and nutmeg alternately, mixing just until incorporated. Stir in the eggs and pumpkin, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 75 minutes. Cool for 10 minutes, then turn out onto a wire rack and let cool completely. Cut into 1 inch squares.
When cool, cut the squares into 12 rounds. Place squares on ungreased cookie sheets.
In a large bowl, cream together the pumpkin and pecans. Beat in the pumpkin puree mixture and pumpkin flavored gelatin. Mix gelatin and pumpkin mixture into the pumpkin filling.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely on a wire rack. Turn out onto a wire rack and cool completely. Press icing on cooled cake while still in liquid form to keep it from sticking. Fold into whipped cream. Whip cream until stiff peaks form. Spread over cooled cake.
I wanted to give this a higher rating, but my husband wouldn't let me. This was so easy and so delicious, and yet so incredibly easy to make. I did your math, and it said 5 min 59 sec, but it only took about 20 minutes to cook. GREAT RECIPE!
⭐ ⭐ ⭐