This incredible Caramel pumpkin Italian Cream Cake by Mississippi Dishes is sure to get you in the fall spirit. Make it for Thanksgiving as special treat!
Ingredients
- 2 cups pecan halves
- 2 cups sweetened flaked coconut, divided
- 1/2 cup plus 2 tablespoons shortening
- 1/2 cup plus 2 tablespoons butter, softened
- 1 1/2 cups sugar
- 1 cup light brown sugar, packed
- 6 eggs, separated
- 1 1/4 cup pure canned pumpkin
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
CARAMEL FROSTING:
- 1/2 cup butter
- 1 cup light brown sugar
- 1/4 cup heavy cream
- 1/8 teaspoon fleur de sel or other coarse sea salt
- 1 teaspoon vanilla
- 2 cup sifted powdered sugar
CREAM CHEESE FROSTING:
- 1/2 cup butter, softened to room temperature
- 1 (8-ounce) package cream cheese, softened to room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
