Quick Pumpkin Cake Recipe 455

Steps:

• In a microwave bowl put your crisco first then butter.
• Microwave until melted.
• Make sure you melt butter and crisco together.
• Set aside until cool.
• In a medium bowl put your cake mix,pumpkin pie mix, sugar, eggs,cinnamon, nutmeg and spice cake or allspice and crisco-butter mixture.
• Blend on medium speed for about 2 minutes.
• Add your whipping cream.
• Mix until smooth.
• Now you can add chopped walnuts to it if you like.
• But my family likes it without the nuts but want the nuts on top of the icing.
• Place in a 13x9 cake pan.
• Bake at 325 degrees until cake is done.
• In my oven it took 45 minutes.
• Ovens vary so check cake for doneness.
• Let cool.
• Ice and refrigerate.
• Icing: In a bowl whip your butter first.
• Next add cream cheese and whip.
• Next add your vanilla.
• Then a cup of powdered sugar.
• Mix well, next add one tablespoon of the whipping cream.
• Mix thoroughly, Next add another cup of powdered sugar.
• Mix thoroughly add the other tablespoon of whipping cream.
• Mix and then add the 1/4 cup powdered sugar and Mix thoroughly until smooth.
• Spread on the cool cake.
• Add chopped walnuts on top.
• Refrigerate.
• I like mine refrigerated because it taste so good that way.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
• In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.