Pumpkin Layer Cake
- COOK TIME
- 20 Min
- READY IN
- 20 Min
Once you've tried this Pumpkin Layer Cake, you'll agree that pumpkin isn't just for Halloween. It's so special, you'll want to make it all year long.
What You'll Need:
- 3 eggs
- 1 cup granulated sugar, plus extra for sprinkling
cup canned 100% pure pumpkin (not pie filling)
- 1 teaspoon lemon juice
cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
teaspoon ground nutmeg
cup chopped walnuts plus extra for garnish
- 1 1/4
cups confectioners' sugar, divided
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons (1/2 stick) butter, softened
teaspoon vanilla extract
What To Do:
- Preheat oven to 375 degrees F. Grease and lightly flour a 10- x 15-inch rimmed baking sheet.
- In a large bowl, combine eggs, 1 cup granulated sugar, the pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg, and salt; mix with an electric mixer until smooth. Pour onto prepared baking sheet. Sprinkle 1/2 cup walnuts over batter. Bake 12 to 15 minutes, or until a toothpick inserted in center comes out clean.
- Meanwhile, sprinkle a dish towel with 1/4 cup confectioners' sugar. Run a knife around edge of baking sheet to loosen baked cake, invert cake onto towel, and let it cool slightly. Remove baking sheet then allow cake to cool completely.
- Meanwhile, place remaining confectioners' sugar, the cream cheese, butter, and vanilla extract in a medium bowl; beat until smooth.
- Cut cake crosswise into thirds, turning pieces nut-side up. Spread filling onto each of the 3 pieces of cake, dividing it evenly. Sprinkle a little granulated sugar on a serving tray (to keep cake from sticking). Place one layer on prepared tray then stack remaining layers over it. Sprinkle extra walnuts on top. Chill, then slice.
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