Wednesday, October 24, 2007

Angel Pumpkin Cake w/ Sugared Pecans

1 (16 oz) Betty Crocker Angel Food Cake mix
1 (30 oz) can Libby's Easy Pumpkin Pie Mix
1 teaspoon pumpkin pie seasoning
Fresh ground nutmeg

Heat oven 350 degrees. Spray 13x9-inch baking dish with Pam and then wipe excess with paper towel.

Mix together cake mix, pumpkin pie mix, and pumpkin pie seasoning in a large bowl on medium speed about 1 minute, scraping down the bowl to mix ingredients well. Pour into prepared pan and then sprinkle with fresh grated nutmeg. Bake 30 to 35 minutes until well set. Cool completely. Spread topping on cooled cake and then sprinkle with 1 cup chopped sugared pecans.


1 (12 oz) tub Cool Whip, thawed
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1 (3.4 oz) instant vanilla pudding (can use sugar free instant pudding)


1 lb whole pecans
1 egg white, beaten (not stiff)
1 teaspoon water
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon

Beat egg white and water. Add pecans and mix until nuts are coated. Mix sugar, salt and cinnamon in a bowl. Add nuts and mix thoroughly. Place in buttered 10x15 jelly roll pan. Bake at 325 degrees oven for 1 hour, stirring every 15 minutes.