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