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Pumpkin: Harvest Pumpkin Cake

Source of Recipe

Woman's Day Magazine 11/1/03


List of Ingredients

Cake
1 cup canned 100%-pure pumpkin
3/4 cup each firmly packed light-brown sugar and granulated sugar
3 large eggs
1/2 cup oil
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp each nutmeg, preferably freshly grated, and salt
1/2 tsp ground cloves
1/4 tsp baking soda
1 3/4 cups all-purpose flour
2 cans (12 oz each) whipped chocolate frosting

Maple Leaves (directions follow)

Marzipan Pumpkins & Fruits (directions follow)




Recipe

1. Position racks to divide oven in thirds. Heat oven to 350°F. Coat three 8-in. round cake pans with nonstick spray. Line bottoms with wax paper.

2. Whisk pumpkin and sugars in a large bowl until sugars dissolve. Add remaining ingredients except flour; whisk until well blended. Stir in flour just until mixed. Divide batter between prepared pans (scant 11/4 cups each); smooth tops.

3. Stagger pans on oven racks and bake 25 to 30 minutes until tops spring back when center of cakes are gently pressed. Cool in pans on a wire rack 10 minutes. Run a knife between cakes and pans, invert cakes onto rack, peel off paper and cool completely.

4. To frost: Put 1 cake layer on a serving plate. Spread top with about 3/4 cup frosting. Repeat twice; spread remaining frosting on sides. Decorate with leaves, then pumpkins and fruit.


Serves 12

Per serving without decorations: 512 cal, 4 g pro, 73 g car, 3 g fiber, 23 g fat (5 g saturated fat), 53 mg chol, 365 mg sod. Total cost: $4.96

NOTES: Planning Tip:
The baked cake layers can be frozen up to 2 weeks. Thaw layers and frost cake up to 3 days before serving. Refrigerate covered. The Marzipan Pumpkins & Fruits can be made up to 2 weeks ahead. Store covered at cool room temperature. The Maple Leaves can be made up to 2 days ahead. Refrigerate covered in a single layer. Bring cake to room temperature before decorating and serving.