However, you can use yellow or white cake mix – but you may want to consider adding extra spices for warmth. Chopped Nuts. Either chopped pecans or walnuts lend a delightful crunch and nutty flavor that make up the “crust” portion of this pie cake. Butter. Be sure to use unsalted ...
Gently and slowly unroll the cake. Flatten it out and spread the Country Crock® Plant Cream frosting evenly on top, leaving about a 1/2 inch border around the cake. Sprinkle with chopped candied pecans, reserving some for garnishing. Gently and slowly roll the cake bac...
Preheat the oven to 500°F. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs...
An easy pumpkin dump cake recipe with layers of pumpkin pie filling, a tender vanilla middle (thanks to yellow cake mix), and crunchy buttery pecan topping.
1 cup pecans, roughly chopped Make the crust: Preheat oven to 350F and lightly spray a 9 inch springform pan with nonstick cooking spray. In a mixing bowl, combine the crumbs and sugar. Drizzle in the oil or melted margarine.
Then you bake the cheesecake in the pan with the water around it. It sounds fussy to do but a water bath has multiple functions in making a cheesecake. First it keeps the baking slow, allowing for the center of the cake to cook fully without the edges of the cake baking too fast. ...
VeganPumpkin Cheesecake Bars Almond Cranberry Cake 673Calories from Fat 468 % Daily Value* Fat52g80% Saturated Fat 14g Potassium Carbohydrates47g16% Fiber 6g 2390IU Vitamin C8.5mg Calcium116mg12% Iron4.2mg23% and candied pecans adapted from...
½ cup toasted pecans, chopped Instructions Preheat the oven to 350 degrees. Place a bundt cake pan on a baking sheet and generously grease it with baking spray. For the Pumpkin Spice Cake: In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy....
While classic pumpkin bread typically calls for either all oil or all butter, I've discovered a little secret while testing my recipe that makes it irresistibly moist, tender and rich, with a crumb that is a cross between a cake and a loaf bread: I use a combination of both. Using half...
But I loved it being upside down – the texture on the bottom of the cake with the pecans peeking through was just too beautiful not to feature – so I made the call and flipped it upside down. The layer of the pecans are just wonderful too – you substitute for 1 cup of pine nuts...