Pumpkin Cake with Cream Cheese Frosting and Caramelized Pecans

Happy Birthday, Dad!

I was back in Columbus last weekend and I was so excited I would have the chance to make the perfect birthday cake for my Dad (even if it was a week early).  I love baking when I go back home -- its where I fell in love with baking!  My mom just so happened to make this Pumpkin Cake for a friend's birthday the week before and everyone loved it.  I wasn't surprised because who doesn't love pumpkin with cream cheese?  I was sold when I heard caramelized pecans.  

I actually never tried this cake because I had to scurry out the door to get to the airport.  I will take everyone else's word for it -- AMAZING.  Apparently the caramelized pecans were a hit... as in, people were picking them off of the cake.  Those tasty pecans were my mom's own creation -- I trust that pretty much any recipe she sends my way will turn out delicious.

Pumpkin Cake with Cream Cheese Frosting and Caramelized Pecans
Source:  my Mom

Cake
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool.


Caramelized Pecans
1 cup pecans
1 1/2 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon salt

Melt butter on the stove over low to medium heat.  Add pecans and saute in butter for approximately 2 minutes.  Add brown sugar and salt and saute for 2 more minutes over medium heat.


Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.  Frost pumpkin cake with cream cheese frosting and top with caramelized pecans.