Dessert for 20
Pumpkin Layer Cake
Pumpkin cake layers bake until firm, then receive cream cheese frosting and sugared pecans.
$0.82per serving $
70 minstart to table
20servings
Ingredients
- 1 2/3 cups fresh pumpkin puree
- 15 oz / 425g canned pure pumpkin
- 4 large eggs
- 1 3/4 cups white sugar
- 1 cup vegetable or canola oil
- 2 cups plain/all-purpose flour
- 3 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking / kosher salt
- 500 g / 16oz cream cheese
- 250 g / 18 tbsp unsalted butter
- 3 cups soft icing sugar / powdered sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp cooking / kosher salt
- 1 cup pecans
- 2/3 cup white sugar
- 1/4 tsp cooking / kosher salt
Steps
- Heat the oven to 350 F and grease three 9-inch round cake pans.
- Whisk the pumpkin, eggs, sugar, and oil in a large bowl until smooth.
- Stir in the flour, baking powder, cinnamon, and salt until just combined.
- Divide the batter among the pans and bake for 25 to 30 minutes, until a toothpick comes out clean.
- Cook the pecans, sugar, and salt in a skillet over medium heat until coated, then cool them.
- Beat the cream cheese, butter, powdered sugar, vanilla, and salt until smooth, then frost the cooled cake layers and top with pecans.
Main ingredient on sale this week? See what to make with eggs on sale.
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