Preheat oven to 350 degrees F. Grease and flour 3 9-inch round cake pans. Combine cake mix, 16 oz. pumpkin puree, eggs, 1/4 c. butter, 1 1/2 tsp. cinnamon and nutmeg in a bowl. Mix 2 minutes. Divide batter among prepared pans. Bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cool 5 minutes on wire rack. Remove from the pans and cool completely. For the frosting, blend the cream cheese, 1/4 c. pumpkin puree, 1/4 c. butter, orange juice, orange zest, 1 tsp. cinnamon and vanilla in a large bowl using an electric mixer set a medium speed until smooth. Add the sugar and continue to beat until light and creamy – about 5 more minutes. Place one cake layer on serving plate. Top with frosting. Repeat for the remaining two layers ending with frosting. Frost the cake sides. Spread caramel over the cake top. Garnish with pecans.
Barbara Nissley, Ephrata
Finalist – Winter Squash/Pumpkin
2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest