Pecan Pie Pumpkin Cake Pops Recipes

PECAN PIE PUMPKIN CAKE POPS

Steps:

• Preheat the oven to 350 degrees F.
• Put the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Remove from the oven, cool and then chop.
• Crumble the cake into a large bowl.
• Put the heavy cream and chocolate chips in a medium heatproof bowl and microwave in 30 second intervals, stirring after each time, until the chips have melted and the mixture is smooth.
• Line a baking sheet with parchment paper. Sprinkle the rum over the cake crumbs. Then pour the melted white chocolate over the cake crumbs. Add the pecans and stir with a fork to combine and moisten the cake. Squeeze about 2 tablespoons of the cake crumbs in your hand and roll into a ball. (A small cookie scoop helps to portion the cake; just press it firmly into the scoop, remove and roll in your hands to form a ball.) If you have trouble with the cake sticking together, add cream and/or rum, about 1 tablespoon at a time, until it does. Repeat with the remaining cake crumbs. Place the balls on the prepared baking sheet and refrigerate for 2 hours or freeze for 30 minutes. Remove 5 minutes before using.
• Put the green candy melts and 1 tablespoon of the coconut oil in a medium heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth. (Alternatively, you can melt it over a double boiler.) If the chocolate is still thick and not smooth, add more coconut oil 1 teaspoon at a time until smooth. Let the chocolate cool 1 minute before dipping.
• Dip 2 inches of a lollipop stick into the green chocolate, rolling to coat and removing any excess. Insert the green end into the center of the cake ball, so about 1 inch of the green is exposed. Repeat with the remaining lollipop sticks.
• Put the orange candy melts and 3 tablespoons of the coconut oil in a medium heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth. (Alternatively, you can melt it over a double boiler.) If the chocolate is still thick and not smooth, add more coconut oil 1 teaspoon at a time until smooth. Let the chocolate cool 1 minute before dipping.
• Dip each cake pop into the orange chocolate, taking care not to get any on the green stem. Let the excess chocolate to drip off and then put back onto the parchment-lined baking sheet. Then dip the pops one more time in the orange chocolate. Refrigerate for 5 minutes.
• Put the remaining green chocolate (about 1/4 cup) into a disposable pastry bag or zip-top bag. Pipe vines and leaves on top of the cake pop where the stem is.

PUMPKIN-PECAN LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside.
• In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly.
• Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy.
• Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside.
• Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour.
• When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.

PUMPKIN PECAN PIE I

Steps:

• Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
• Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
• Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.

CAFE'S PECAN PUMPKIN PIE

Steps:

• Line two 9-in. pie plates with parchment; coat the paper with cooking spray. Set aside., In a bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans; press down lightly. Bake at 350° for 50-60 minutes or until golden brown. Cool for 2 hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove paper. Chill., In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a bowl, beat cream until foamy. Beat in confectioners' sugar and vanilla until soft peaks form., Cut the pie into slices; drizzle with caramel sauce and dollop with topping.

PUMPKIN PECAN PIE WITH CAKE MIX

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.
• Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl; pour into prepared pans. Sprinkle cake mix over top; cover with chopped pecans. Drizzle melted butter evenly over the surface.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes; chill in the refrigerator. Flip the pan over onto a plate to remove the pie; cut into wedges.

PUMPKIN PECAN CAKE

Steps:

• In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.