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· Baking spray
· 1 box spice cake mix (18.25 oz)
· 1 cup canned pumpkin
· 1/2 cup milk (I use 2%)
· 1/3 cup canola oil
· 3 large eggs
· 1/2 teaspoon ground nutmeg
· 1/2 cup chopped pecans, toasted whole pecans
· 8 ounces cool whip
· 8 ounces cream cheese
· 1 cup, sifted confectionery sugar
· 1/2 cup butter, softened
· 2 teaspoons vanilla
1 - Preheat oven to 350°. Spray 2 - 9” round cake pans with baking spray. Pour a little of the spice cake mix into pans and shake to coat, tap excess into mixing bowl.
2 - Place cake mix, canned pumpkin, milk, canola oil, eggs, cinnamon and nutmeg in a large mixing bowl and blend until well combined. Check the sides and bottom of the bowl to be sure it’s well combined. Divide the batter evenly between the pans.
3 - Bake until a toothpick inserted into the center comes out clean, about 28 minutes. Remove the pans from the oven and allow to cool for about 10 minutes. Turn cakes out on to a cooling rack to finish cooling.
4 - Place chopped nuts on a baking sheet and bake at 350° for about 2 minutes or just until you begin to smell them.
5 - Meanwhile beat cream cheese until soft, add sifted sugar, softened butter and vanilla. Once well combined use a spatula to hand mix in the whipped topping.
6 - Once cakes are cool, spread frosting on bottom layer of cake. Sprinkle chopped nuts all over frosting. Place other layer on top of cake. Frost entire cake. Garnish top with whole pecans in pattern of your choice.
Jennifer Carroll is a southern wedding, party and lifestyle expert. She has been planning events for more than 15 years and opened her own planning company Jennifer Carroll Events, LLC in the Fall of 2004, www.jennifercarrollevents.com. She is currently writing a book on entertaining at home and has launched a line of stylish note card sets for baby, Christmas and everyday under her brand, Jennifer Carroll Designs.
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