Pumpkin layer cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yellow Cake mix |
| 3 | teaspoons | Pumpkin pie spice |
| 1 | cup | Canned pumpkin |
| ½ | cup | Water |
| ⅓ | cup | Oil |
| 3 | Eggs | |
| 2 | cups | Whipping cream |
| ¼ | cup | Confectioner's sugar |
| ¼ | teaspoon | Cinnamon |
| ¼ | cup | Candy corn |
| 12 | Candy pumpkins | |
Directions
CAKE
CINNAMON WHIP/CREAM FROSTING
GARNISH
Heat oven to 350~. 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~ 25-35 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 confectioner's sugar and cinnamon; beat until stiff. Place 1 cake layer, top side down, on serving plate; spread with ¾ 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.