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Grandma's Thanksgiving cake




Source of Recipe


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List of Ingredients





Serves a crowd
2 ½ cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups crushed vanilla wafer cookies
1 cup chopped pecans
¾ cup butter or margarine, softened
2 cups sugar
1 cup vegetable oil
4 eggs
1 (15-ounce) can pumpkin
Cream cheese frosting (recipe below)
¼ cup caramel topping
1 cup pecan halves

Heat oven to 350 degrees. Grease and flour 3 round pans, 8-by-1 ½ inches. Mix flour, soda, baking powder, cinnamon and salt; set aside. Beat cookies, chopped pecans and butter in large bowl with electric mixer on medium speed, scraping bowl frequently, until crumbly. Divide among pans; press evenly on bottoms of pans.
Beat sugar, oil, eggs and pumpkin in same bowl on medium speed for 1 minute, scraping bowl constantly. Gradually beat flour mixture into pumpkin mixture on medium speed for 2 minutes, scraping bowl occasionally. Pour over pecan mixture in pans; spread evenly.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes; remove from pans to wire rack. Cool completely.
Fill each layer with 1/3 cup frosting, placing layers with pecan sides down. Frost sides and top of cake with remaining frosting. Spread caramel topping over top of cake, allowing some to drizzle down side. Arrange pecan halves on top of cake. Store covered in refrigerator.

Cream cheese frosting
1/3 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla
Beat butter and cream cheese with electric mixer on low speed, scraping bowl frequently, until smooth. Beat in powdered sugar and vanilla on low speed until smooth and spreadable.



Recipe