White’s Family Farm Pumpkin Caramel Cake

White’s Family Farm’s Demetria White baked Pumpkin Toffee Cake and talked about the Nashville Fall Festival. Don’t miss the Nashville Fall Festival until October 31, Friday afternoons, Saturdays and Sundays. The Nashville Fall Festival includes a corn maze, pumpkin patch, wagon rides, sunflowers, and walking paths along the banks of the Harpeth River. The Corn Maze is located at 8687 Old Harding Pike, Nashville, 37221. On October 15, there will be captive hot air balloon rides over the farm. For more information, visit https://nashvillefallfestival.com/ and https://www.facebook.com/Nashvillecornmaze.

Pumpkin and Caramel Cake

  • 1 yellow cake mix
  • 1 can of canned pumpkin
  • ¼ tsp. Self rising flour
  • 1/2 tsp. Heavy cream
  • 1/3 tsp. oil
  • 3 eggs
  • 1 teaspoon pumpkin pie spice

Combine all ingredients and bake in greased and floured cake pans until done at 350 degrees. I prefer to use 8 inch round pans to get more height. After the cake is totally cooled, cut each layer into 2 layers. (Dental floss works great for this!)

Salted Caramel Buttercream Frosting

  • 2 bed. softened butter
  • 2 t. vanilla flavor
  • 2/3 tsp. caramel filling
  • Pinch of salt
  • 2-4 T heavy cream
  • 2 cans of powdered sugar

Beat butter using a mixer until fluffy, add vanilla, caramel topping and salt until combined. Add the powdered sugar on low speed. Add the desired amount of cream to obtain the desired consistency. Beat on high 2 minutes or until mixture is light and fluffy.

Top with caramel topping and candied pecans.

candied pecans

  • 1/3 tsp. White sugar
  • 1 t. ground cinnamon
  • 1/4 t. salt
  • 1 large egg white
  • 1 T of water
  • 1 lb pecan halves

Combine cinnamon sugar and salt in a small bowl. Whisk egg white and water in a large bowl until frothy. Toss pecans into egg white mixture to coat. Pour sugar mixture over pecans and toss until evenly coated. Spread evenly on a baking sheet (parchment paper). Bake for 30 minutes in an oven at 250 degrees. Stir and rearrange the pecans every 10 minutes.

homemade pumpkin

(For cakes and pies)

1 large pumpkin (no jack-o-lantern pumpkins)

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the pumpkin in half, remove the seeds and place the cut side down on the baking sheet. Roast for 40 to 60 minutes or until the flesh is tender and the fork slides easily. Leave to cool for about 1 hour. Use your fingers to peel the flesh from the skin and place it in a food processor.

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