Missouri Pumpkin Cake
Cake:
Ingredients:
1 cup fresh pumpkin
1 cup shortening (Butter Flavored Crisco)
2 cups sugar
4 eggs
3 cups flour sifted
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
3 teaspoons baking powder
3 teaspoons baking soda
1 teaspoon salt
¾ cup pineapple, crushed
¾ cup pecans
Directions:
Combine cooked pumpkin, add shortening and sugar. Stir until creamy. Add eggs one at a time, beat well. Mix the dry ingredients with the flour, stir into the creamy mixture. Add pineapple, beat for 3 minutes. Bake in one or two 9x9 square pans (I ended up baking it in a springform 10” round - the two squares would have been better!) 325 degrees—bake until touched cake springs back.
Filling -
Ingredients:
1 ½ cups cooked pumpkin
1 ¼ cups sugar
¾ cups pineapple crushed
¼ lb butter (1 stick)
Directions:
Mix all ingredients together and cook in a frying pan until mixture cooks low. Spread between layers. If baked in one layer, split layer and spread filling between layers.
Icing -
Ingredients:
1 stick soft butter
1 Box powdered sugar
8-ounce package cream cheese
Directions:
Mix in a blender until smooth, ice top layer and garnish with a few chopped pecans.