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Caramel Pumpkin Italian Cream Cake

Lorie at Mississippi Kitchen
  • minutes
  • Serves

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 cups

pure canned pumpkin

1 tsp

cinnamon

1 tsp

nutmeg

2 tsp

vanilla

2 1/2 cups

flour

1 1/4 tsp

baking soda

3/4 tsp

baking powder

1/2 tsp

salt

1 cup

buttermilk

1/2 cup

butter

1 cup

light brown sugar

1/4 cup

heavy cream

1/8 tsp

fleur de sel or other coarse sea salt

1 tsp

vanilla

2 cups

sifted powdered sugar

1/2 cup

butter, softened to room temperature

1 8 ounce package

cream cheese, softened to room temperature

4 cups

powdered sugar

1 tsp

vanilla