The Humpherys Family

Pumpkin Cake with Butter Pecan Frosting

Source  Mother Thyme
Recipe Added:  10/14/2014
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
3/4 cup solid pumpkin
3/4 cup sugar
1/2 cup milk
1/4 cup butter, melted
1 large egg
 Butter Pecan Frosting
1/4 cup brown sugar
2 Tbsp milk, 3 Tbsp butter
1 1/2 cups powdered sugar
2 Tbsp finely chopped pecans
 
Cream Cheese Frosting
1 8 oz pkg cream cheese, softened
1/4 cup butter, softened
2-3 tsp milk, 1 tsp vanilla
4 cups powdered sugar
1/2 cup chopped walnuts
Preheat oven to 350. Grease 9x9 baking pan with cooking spray and set aside. In a large bowl mix flour, baking powder, salt, and spices. In a medium bowl stir pumpkin, sugar, milk, butter and egg until blended. Pour wet ingredients into flour mixture and stir until just combined. Pour batter into prepared baking pan and bake 25-30 minutes until toothpick inserted comes out clean. Cool cake completely before frosting.

Butter Pecan Frosting In a small saucepan add brown sugar, milk, and 1 Tbsp butter. Stir over medium heat until butter is melted and sugar dissolved. Remove from heat and cool slightly. In large bowl beat powdered sugar and remaining butter with an electric mixer. Stir in brown sugar mixture and mix until creamy. Add more powdered sugar for desired consistency. Frost cake and sprinkle with chopped pecans.

Cream Cheese Frosting In medium bowl, beat cream cheese, butter, milk, and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars then sprinkle with walnuts.
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