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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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From Gooseberry Patch Flavors of Fall. Ingredients:
1 1/2 cups sugar |
1/2 cup packed brown sugar |
2 teaspoons ground cinnamon |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1/4 teaspoon ground ginger |
1 cup oil |
1 teaspoon vanilla extract |
4 eggs |
2 cups all-purpose flour |
1 (15 ounce) can pumpkin |
1 apple, cored, peeled, and chopped |
1/2 cup chopped pecans |
2 teaspoons vanilla extract |
1/2 cup butter, softened |
1 (8 ounce) package cream cheese, softened |
3 1/2 cups powdered sugar |
Directions:
1. To make frosting: blend vanilla, butter, and cream cheese together; incorporate enough powdered sugar until desired spreading consistency is reached.
2. To make cake: In a large bowl, mix the first 10 ingredients together; add flour, 1/2 cup at a time.
3. Blend in pumpkin; fold in apple and pecans.
4. Transfer batter to a greased and floured Bundt pan.
5. Bake in a 350° oven for 70 minutes.
6. Cool 20 minutes in the pan; remove and complete cooling on wire rack.
7. Frost when cool.
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