Rating: 4.5 stars
102 Ratings
  • 5 star values: 73
  • 4 star values: 26
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.

Recipe Summary

cook:
40 mins
total:
1 hr
prep:
20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
TOPPING:
CAKE:

Directions

Instructions Checklist
  • In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

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Nutrition Facts

261 calories; protein 3.4g; carbohydrates 32.9g; fat 13.5g; cholesterol 48.6mg; sodium 208.7mg. Full Nutrition
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