Pecan Pumpkin Torte
Times were lean when I was younger, so we would tend a big vegetable garden packed with tomatoes, beans, zucchini and pumpkin. I've been relying on the recipe for this pretty pumpkin cake for years.
Ingredients
- 3 cups canned pumpkin
- 2 cups sugar
- 1-1/2 cups canola oil
- 4 large eggs
- 2 cups all-purpose flour
- 2-1/2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- FROSTING:
- 2/3 cup whipped cream cheese
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3 to 4 teaspoons 2% milk
- Pecan halves, optional
Text Ingredients 
