Pumpkin Layer Cake Recipe
Ingredients
| CAKE | ||
| 1 pkg. Pillsbury Plus® Yellow Cake Mix | ||
| Pumpkin pie spice | 3 Teaspoon | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Oil | 1/3 Cup (16 tbs) | |
| Eggs | 3 | |
| CINNAMON WHIPPED CREAM FROSTING | ||
| Whipping cream | 2 Cup (16 tbs) | |
| Powdered sugar | 1/4 Cup (16 tbs) | |
| Cinnamon | 1/4 Teaspoon | |
| 1/4 cup candy corn, 12 candy pumpkins or favorite | ||
| Halloween candy | ||
Directions
Heat oven to 350°F.
Grease and flour two 8 or 9-inch round cake pans.
In large bowl, combine all cake ingredients.
Beat at low speed until moistened; beat 2 minutes at high speed.
Pour batter into greased and floured pans.
Bake at 350°F for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Cool completely.
In medium bowl, beat whipping cream until soft peaks form.
Add powdered sugar and cinnamon; beat until stiff.
Place 1 cake layer, top side down, on serving plate; spread with 3/4 cup frosting.
Top with remaining cake layer, top side up.
Spread sides and top of cake with remaining frosting.
Garnish with candy corn.
Refrigerate 30 minutes before serving.
Store in refrigerator.
Grease and flour two 8 or 9-inch round cake pans.
In large bowl, combine all cake ingredients.
Beat at low speed until moistened; beat 2 minutes at high speed.
Pour batter into greased and floured pans.
Bake at 350°F for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Cool completely.
In medium bowl, beat whipping cream until soft peaks form.
Add powdered sugar and cinnamon; beat until stiff.
Place 1 cake layer, top side down, on serving plate; spread with 3/4 cup frosting.
Top with remaining cake layer, top side up.
Spread sides and top of cake with remaining frosting.
Garnish with candy corn.
Refrigerate 30 minutes before serving.
Store in refrigerator.
Chef
