I made my favorite Thanksgiving dessert today and thought I'd post it for you before TG. I received the recipe from a work buddy years ago. Then I altered it a bit. No surprise there! Then I saw it posted on the Taste of Home website.
It has never, ever received a bad review from anyone (at least not in front of me!)
People taste it and you see this look of happy amazement on their faces. Not even crumbs are left on plates!!! All reviewers rated it 5 out of 5 stars on Taste of Home.
Here are a few photos.
Just out of the oven
Sliced and ready to eat
You can see a caramel-coated pecan trying to fall out
of the middle.
You can get the recipe from the Taste of Home site, but here are my IMPORTANT TO ME changes:
1. I put a large cookie sheet on the bottom of the oven while it is preheating to catch the possible drips from the caramel.
2. I use real butter to coat and then lightly flour the pans. Never had a cake stick.
3. I use only one 15 oz can of pumpkin. That is about 1 1/2 cups, not two. The
change makes the cake lighter.
4. I use 1/4 teaspoon of orange extract in the batter instead of vanilla.
5. I only bake it for 30 min. Check at 25 or so. Less pumpkin causes it to bake up faster.
6. Only cool for 4 or 5 minutes in the pan MAX. When removing the cakes from the pans after about 4 minutes of cooling, you will see caramel and nuts still in the pans. I put the pans back into the oven for about 2 min. and then scrape the remaining softened caramel out and drizzle over the cakes. (I save some to eat-it is amazingly delicious!!!)
7. I use 1/4 teaspoon of orange extract in the whipped cream topping.
8. Hints for the whipped cream: put the bowl and beaters in the freezer about 15 min before you use them. The colder the cream, the faster it whips up.
9. I use a product called Whip It to stabilize the whipped cream so the cake can sit out for a few hours without the frosting melting.
10. Use a large, sharp knife to slice it. As you can see in my photos, I didn't.
I sure hope you try this cake!