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    Pumpkin Layer Cake


    Source of Recipe


    Aunt Saunny

    List of Ingredients




    1 pk Yellow Cake mix
    3 ts Pumpkin pie spice
    1 c Canned pumpkin
    1/2 c Water
    1/3 c Oil
    3 Eggs
    Cinnamon Whip/Cream Frosting:
    2 c Whipping cream
    1/4 c Confectioner's sugar
    1/4 ts Cinnamon
    Garnish:
    1/4 c Candy corn
    12 Candy pumpkins

    Recipe



    Preheat oven to 350 degrees. Grease and flour two 8 or 9" 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 degrees for about 25 to 35 minutes or until toothpick inserted in center comes out clean.
    Cool 10 minutes, remove from pans and the cool completely.

    In medium bowl, beat whipping cream until soft peaks form. add confectioner's 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.
 

 

 

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