RecipesMagazine

Frozen Pumpkin Layer Cake

Frozen Pumpkin Layer Cake
This recipe serves 16. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 97 calories. From preparation to the plate, this recipe takes about 24 minutes. A mixture of whipped topping, country pumpkin butter, cinnamon graham crackers, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Place pecans in a nonstick skillet; coat pecans with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
PecansPecans
Equipment you will use
Frying PanFrying Pan
2
Add brown sugar; cook over medium heat 3 minutes or until nuts are toasted and sugar melts, stirring occasionally.
Ingredients you will need
Brown SugarBrown Sugar
SugarSugar
NutsNuts
3
Remove from heat; cool.
4
Combine sugared pecans and cracker crumbs in a small bowl; toss gently.
Ingredients you will need
Cracker CrumbsCracker Crumbs
PecansPecans
Equipment you will use
BowlBowl
5
Arrange half of angel food cake slices in bottom of a 10-inch springform pan.
Ingredients you will need
Angel Food CakeAngel Food Cake
Equipment you will use
Springform PanSpringform Pan
6
Combine pumpkin butter, cinnamon, and pumpkin pie spice in a small bowl.
Ingredients you will need
Pumpkin Pie SpicePumpkin Pie Spice
Pumpkin ButterPumpkin Butter
CinnamonCinnamon
Equipment you will use
BowlBowl
7
Place half of pumpkin butter mixture and half of ice cream in a food processor; pulse 12 times or just until blended.
Ingredients you will need
Pumpkin ButterPumpkin Butter
Ice CreamIce Cream
Equipment you will use
Food ProcessorFood Processor
8
Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of pecan mixture. Top with remaining cake slices; freeze 5 minutes.
Ingredients you will need
Ice CreamIce Cream
PumpkinPumpkin
SpreadSpread
PecansPecans
Equipment you will use
Frying PanFrying Pan
9
Place remaining half of pumpkin butter mixture and remaining half of ice cream in food processor; pulse 12 times or just until blended.
Ingredients you will need
Pumpkin ButterPumpkin Butter
Ice CreamIce Cream
Equipment you will use
Food ProcessorFood Processor
10
Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of remaining pecan mixture. Cover and freeze 2 hours.
Ingredients you will need
Ice CreamIce Cream
PumpkinPumpkin
SpreadSpread
PecansPecans
Equipment you will use
Frying PanFrying Pan
11
Spread whipped topping evenly over cake, and sprinkle with remaining pecan mixture. Cover and freeze 8 hours or until firm.
Ingredients you will need
Whipped ToppingWhipped Topping
SpreadSpread
PecansPecans
12
Let stand 5 minutes before serving. Run a knife around outside edge of dessert to loosen from pan; remove sides of pan.
Equipment you will use
KnifeKnife
Frying PanFrying Pan
13
Drizzle with caramel topping.
Ingredients you will need
Caramel SauceCaramel Sauce
DifficultyHard
Ready In24 m.
Servings16
Health Score4
Dish TypesAntipastiStarterSnackAppetizerAntipasto
Gingerbread Babies
Bacon Cheeseburger Balls
Cheese Straws
Potato Minestrone
Slow Cooker Calico Beans
Macadamia Nut Mini Loaves
Creamy Buffalo Chicken Dip
Old-Fashioned Scalloped Corn
Layered Salad for a Crowd
Spicy Skeleton Ribs
Related recipes
Tuna and Smoked Mussel Burgers
Pasta With Tuna Sauce
Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers
Tuna Caliente
Magazine
Aztec Casserole
Gingerbread Teddy Bears
Gingerbread Babies
Bacon Cheeseburger Balls
Grilled Turkey Sandwiches
Pecan Pie
Nutty Cinnamon Rolls
Angel Food Trifle
Peanut Butter Brownie Pie
Wheat Cracked Dessert