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Celebrate fall with this light and flavorful classic pumpkin layer cake. Enhanced with a cinnamon and spice cream cheese frosting, this beautiful cake is sure to become a holiday tradition.
One two-layer 9-inch round cake
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2 cups pecans
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
3 eggs
2 1/2 teaspoons vanilla extract
1 15-ounce can pumpkin puree
1/3 cup milk
For the cream cheese frosting:
3/4 cup (6 ounces) unsalted butter
12 ounces cream cheese
1/4 cup +2 tablespoons brown sugar
2 and 1/4 cups powdered sugar
light pinch of salt
1 and 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon vanilla bean paste or vanilla extract
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