GMA Recipe: Easy Pumpkin Spice and Pecan Cake

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Easy Pumpkin Spice and Pecan Cake
From Country Living magazine's Nancy Soriano
October 26, 2006

Here's a fabulous fall treat that is easy and fast to make. Country Living magazine's editor in chief Nancy Soriano shows you how on Good Morning America.

Working Time: 15 minutes
Total Time: 30 minutes to 45 minutes

Ingredients

1 chocolate cake mix (such as Duncan Hines Moist Deluxe Devil's Food Mix)

2 tsp. pumpkin-pie spice blend

2/3 cup pumpkin

1/4 cup unsalted butter, softened

3 whole large eggs

1 cup finely ground pecans

3/4 cup water

1 cup confectioner's sugar

2 to 3 tbsp. lemon juice

Directions

1. Heat oven to 350°F.

2. Lightly butter and flour one 10-cup "Great Pumpkin Pan" from Williams-Sonoma (williams-sonoma.com). Take care to cover all crevices and corners. Place all of the ingredients in a large mixing bowl and beat, using a mixer set on medium-high speed, just until batter is smooth.

3. Divide batter evenly between the two pumpkin pans and bake until a skewer inserted into the center tests clean -- about 35 minutes.

4. Cool completely on a wire rack. While the cake is cooling, make the icing.

5. Whisk confectioner's sugar with lemon juice until its consistency resembles that of molasses.

6.Trim the pumpkin cake halves, so that tops are level. Stack trimmed halves together and drizzle icing around top of cake.

Recipe copyright Country Living Magazine 2006