I love pumpkin (in case you couldn't tell!) and this Pumpkin Layer Cake recipe that I created is one of my favorites! Simple and oh, so yummy! Just right for Thanksgiving!!
Pumpkin Layer Cake
1 box spice cake mix (18.25 ounces)
1 cup canned pumpkin
1/2 cup milk (I use 2%)
1/3 cup canola oil
3 large eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted whole pecans
8 ounces cool whip
8 ounces cream cheese
1 cup, sifted confectionery sugar
1/2 cup butter, softened
2 teaspoons vanilla
1 – Preheat oven to 350. Spray 2 – 9” round
cake pans with baking spray. Pour a little of the spice cake mix into pans and
shake to coat, tap excess into mixing bowl.
2 – Place cake mix, canned pumpkin,
milk, canola oil, eggs, cinnamon and nutmeg in a large mixing bowl and blend
until well combined. Check the sides and bottom of the bowl to be sure it’s
well combined. Divide the batter evenly between the pans.
3 – Bake until a toothpick inserted
into the center comes out clean, about 28 minutes. Remove the pans from the
oven and allow to cool for about 10 minutes. Turn cakes out on to a cooling
rack to finish cooling.
4 – Place chopped nuts on a baking
sheet and bake at 350 for
about 2 minutes or just until you begin to smell them.
5 – Meanwhile beat cream cheese until
soft, add sifted sugar, softened butter and vanilla. Once well combined use a
spatula to hand mix in the whipped topping.
6 – Once cakes are cool, spread frosting on
bottom layer of cake. Sprinkle chopped nuts all over frosting. Place other
layer on top of cake. Frost entire cake. Garnish top with whole pecans in
pattern of your choice.
Let me know how you like it!