Who would imagine serving this type of cake on the Fourth of July? With the butter cream frosting and the colorful fruit it will be a hit at your celebration. Add a spoonful of whipped topping to each piece as a garnish.
What You Need:
1 C of all purpose flour
1 t baking powder
1 t pumpkin pie spice
1/4 t baking soda
1/4 t salt
3/4 C + 2 T of sugar, divided
1/4 C brown sugar, packed
3/4 C of canned pumpkin
2 eggs
1/4 C of cooking oil
1/3 C of buttermilk
3/4 C of walnuts, chopped fine
1/4 C + 3 T of butter, divided
1 1/2 C of powdered sugar
2 t milk
1/2 t vanilla
2 red skin pears, cored and sliced
1/2 C of fresh cranberries
1 C of fresh blueberries
1 t baking powder
1 t pumpkin pie spice
1/4 t baking soda
1/4 t salt
3/4 C + 2 T of sugar, divided
1/4 C brown sugar, packed
3/4 C of canned pumpkin
2 eggs
1/4 C of cooking oil
1/3 C of buttermilk
3/4 C of walnuts, chopped fine
1/4 C + 3 T of butter, divided
1 1/2 C of powdered sugar
2 t milk
1/2 t vanilla
2 red skin pears, cored and sliced
1/2 C of fresh cranberries
1 C of fresh blueberries
How to Make It:
Preset the oven temperature to 350 and generously grease an 8X8 baking pan.
Line the bottom of the pan with wax paper and grease the paper well.
Lightly coat the pan with flour shaking out any excess.
Whisk together the flour, baking powder, pie spice, baking soda and salt until combined.
Place the 3/4 C of sugar and the brown sugar into a mixing bowl.
Add the pumpkin, eggs and oil and stir until well blended.
Stir in the buttermilk well.
Gradually beat in the flour mixture until moistened.
Fold the walnuts into the batter well.
Pour the batter evenly into the prepared pan.
Bake for 30 minutes or until a toothpick comes out clean.
Cool on a wire rack for 15 minutes, invert the cake, remove the pan and wax paper and cool the cake completely.
Beat 1/4 C of butter on medium speed with an electric mixer until smooth.
Gradually beat in 1 C of the powdered sugar.
Add the milk and vanilla and beat until well combined.
Very slowly beat in the remaining powdered sugar until the mixture reaches a spreadable consistency.
Spread the frosting over the top of the cooled cake.
Melt the remaining butter in a skillet placed over medium heat.
Stir in the remaining sugar until dissolved.
Add the pears, cranberries and blueberries.
Reduce the heat to low, stir to coat the fruit and cook gently for 3 minutes or until the apples are just tender.
Remove the skillet from the heat and let stand for 10 minutes.
Spread the fruit over the top of the icing
