Wednesday, November 16, 2011

Photo #316/365: Pumpkin Spice Layer Cake

Tomorrow is our annual staff Thanksgiving feast at school.  I'm taking my famous scalloped corn, and this Pumpkin Spice Layer Cake.  I last made this cake about two years ago.  I wanted to make it last year, but I couldn't find the recipe.  Next time if I can't find it, I can come to this blog.  I hope it's as good as I remember it.  The original recipe came from the Nov./Dec. 2007 issue of Simple & Delicious Magazine.

Pumpkin Spice Layer Cake

1 package (18-1/4 ounces) yellow cake mix
3 eggs
1 cup water
1 cup canned pumpkin
1-3/4 teaspoons ground cinnamon, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2-1/2 cups vanilla frosting
1-1/4 cups chopped walnuts

In a large mixing bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg.  Beat on low speed for 30 seconds:  beat on medium for 2 minutes.

Pour into two well-greased and floured 9-in round baking pans.  Bake at 375 degrees for 25-30 minutes or until a toothpick inserted near the centers comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

Combine frosting and remaining cinnamon;  spread between layers and over top and sides of cake.  Press walnuts lightly into frosting on sides of cake.  Yield:  10-12 servings.


  1. Barbara,
    Oh, this looks delicious! I saw it on Flickr, and I clicked right on the link to see the recipe. I am definitely making this one this weekend, for I have pie pumpkins to bake. I love the walnuts on the edges--so autumnal!

    I think it's a winner--delicious and low fat.

    Thanks for sharing,

  2. Hi Barbara, I too, clicked right to the recipe! Yummers. Thanks for the image and the help with Thanksgiving feast ideas.