Pumpkin Pecan Caramel Holiday Cake Recipes

CARAMEL PECAN PUMPKIN CAKE

Steps:

• In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.

PUMPKIN CHEESECAKE WITH CARAMELIZED PECAN TOPPING

Steps:

• Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
• Bake crust at 325° for 8 minutes. Cool on a wire rack.
• Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
• Add eggs, 1 at a time, beating until blended after each addition.
• Stir in cinnamon, nutmeg, and cloves.
• Pour mixture into prepared crust.
• Bake at 325° for 40 minutes or until almost set.
• Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
• Cool completely on a wire rack.
• Cover and chill 8 hours.
• Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
• Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
• Let stand 10 minutes before serving.
• Store in refrigerator.

PUMPKIN, PECAN, CARAMEL, HOLIDAY CAKE

Steps:

• CAKE: Pre-heat oven to 350 In large bowl combine wafer crumbs, pecans and 3/4 cup butter. Beat at med speed scraping bowl often until crumbly (1-2 minutes) and well mixed. Pat mixture into bottoms of 3 greased & floured 9" cake pans. In Same bowl combine cake mix, pumpkin (or pie filling) 1/4 cup butter and eggs. Mix well until well combined and smooth. Divide evenly amongst the 3 pans. Bake for 20-25 minutes or until tester comes out clean. Cool 5-10 minutes then remove from pans and cool to room temperature. (If making the day ahead, stop here, wrap the layers and refrigerate) FILLING: Combine cream cheese, butter, 3 cups powdered sugar, amaretto and vanilla beating well with mixer at medium speed and scraping bowl often. Add additional powdered sugar until mixture is light and fluffy and of spreading consistency. ASSEMBLY: Place a cake layer, nut side down, on the serving plate. Spread 3/4 cup filling on layer. Repeat with 2nd layer and top with 3rd layer (do not cover 3rd layer with filling). Frost sides of 3 layers with remaining filling, running up at least 1/4" above top edge of the top layer. (Sides can be decorated by lightly drawing fork around the perimeter creating a ridged effect) Spread caramel over top of cake and drizzle down sides. Decorate top with pecan halves.