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“This recipe came with Pumpkin Pie Cake from a Cooking Light magazine. It's an awesome frosting that would also go great on a carrot cake!”
READY IN:
15mins
SERVES:
16
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter and cream cheese at medium speed until creamy.
  2. Gradually add powdered sugar, beating until blended.
  3. Add juice, stirring until blended.
  4. Place one cake layer on a serving plate.
  5. Spread 1 cup of frosting over layer and top with remaining layer.
  6. Spread remaining frosting just over the top of the cake - leaving sides unfrosted.
  7. Sprinkle pecans on top.

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