PUMPKIN LAYER CAKE

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Pumpkin Layer Cake image

Yummy pumpkin spice layer cake.

Provided by Sarah Dipity

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 10

Number Of Ingredients 17

2 cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 (15 ounce) can pumpkin puree
4 cups powdered sugar
1 (8 ounce) package cream cheese, softened
¾ cup butter
1 teaspoon pure vanilla extract
1 cup toasted slivered almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
  • Combine sugar, oil, and eggs in a large mixing bowl and mix well.
  • Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
  • Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
  • Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
  • Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.

Nutrition Facts : Calories 946.6 calories, Carbohydrate 116 g, Cholesterol 135.6 mg, Fat 51.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 18.3 g, Sodium 714.3 mg, Sugar 91.3 g

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