Grandma Victoria’s Samhain pumpkin cake with cinnamon cream cheese frosting and candied nuts
✨🍴Ingredients 🍴✨
3 cups all-puprose flour 1½ teaspoons baking soda ¼ teaspoon salt 1 package of vanilla pudding mix 1 cup light brown sugar, packed 1⅓ cups white sugar ¾ cup of butter, softened 3 eggs 2 teaspoons vanilla extract 1 tablespoon pumpkin spice 1½ cup buttermilk 15 oz. 100% pure pumpkin (canned)
CINNAMON CREAM CHEESE FROSTING 2 (8 oz) packs cream cheese, softened ½ cup butter softened, softened 1 teaspoon heavy cream 4 cups powdered sugar (which is the whole bag) 1 teaspoon vanilla extract cinnamon
✨🎃Instructions🎃✨
Preheat oven to 275 F. (Lol seriously) NOTE: THIS RECIPE MAKES A TON OF BATTER I easily filled two 8 inch pans and made 16 mini loaves. Make sure to grease and line your pans. 🌙In a large bowl whisk together flour, baking soda, pudding mix, and salt. Set aside. 🎃In a large bowl cream together sugars and butter. 🌙Beat in each egg one at a time. 🎃Fold in vanilla and pumpkin spice. 🌙Add dry ingredients to wet ingredients, alternating with the buttermilk. 🎃Fold in pure pumpkin. 🌙Pour batter evenly into the cake pans. (Or whatever you’re using) 🎃 Bake for 30-35 minutes (check it at 25 minutes) or until toothpick inserted in center comes out with moist crumbs attached. (do not overbake. Cake will continue cooking while it cools) 🌙Let cake sit in pans for 5-10 minutes before removing and placing on a cooling rack to cool completely. 🎃While cake is cooling make the frosting. 🌙Cream together cream cheese, butter and milk. 🎃Mix in powdered sugar a little at a time until creamy. 🌙Add in vanilla and cinnamon.
CANDIED NUTS (I recommend making these before your cake/ while you’re making the batter)
✨🌰Ingredients🌰✨
1 egg white 2 teaspoons water 2 teaspoons pure vanilla extract 1lb pecan halves (1 pound) (are used half pecans and half almonds ) 1 cup sugar ½ - 1 tablespoon ground cinnamon (your preference) ½ teaspoon salt
✨Instructions✨
🌰Preheat oven to 250 degrees Spray a baking sheet with cooking spray 🌰Mix sugar, cinnamon and salt in a large ziploc bag Whisk egg white, water and vanilla in a large bowl until frothy (you can use a fork or electric mixer, either works just fine) 🌰Add pecans to large bowl and stir to combine, coating each pecan in egg white mixture 🌰Pour coated pecans into ziploc bag, seal and shake to fully coat in cinnamon/sugar mixture 🌰Spread out in a single layer onto prepared baking sheet 🌰Bake for 1 hour, stirring every 20 minutes. Let cool and then store in an airtight container for up to one month.
