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Pumpkin Spice Layer Cake

 Pumpkin Spice Layer Cake
I made up this recipe when my son requested pumpkin cake for Thanksgiving. It was such a hit that it's now become part of our traditional turkey day dinner!—Jeanne Cerrone, Peoria, Arizona
10-12 ServingsPrep: 35 min. Bake: 30 min. + cooling

Ingredients

  • 1/2 cup butter-flavored shortening
  • 1-1/3 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • FROSTING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 5 to 6 cups confectioners' sugar

Directions

  • In a large bowl, cream the shortening, sugar and brown sugar until
  • crumbly, about 2 minutes. Beat in eggs and pumpkin. Combine the
  • flour, baking powder, allspice, cinnamon, baking soda, ginger and
  • nutmeg. Gradually beat into pumpkin mixture; mix well.
  • Spoon into two greased and floured 9-in. round baking pans. Bake at

2 of 2

Pumpkin Spice Layer Cake (continued)

Directions (continued)

  • 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a large bowl, beat the cream cheese, butter, vanilla and salt
  • until smooth. Gradually beat in confectioners' sugar. Spread
  • frosting between layers and over top and sides of cake. Store in the
  • refrigerator. Yield: 10-12 servings.
Nutritional Facts: 1 slice equals 608 calories, 22 g fat (10 g saturated fat), 71 mg cholesterol, 282 mg sodium, 100 g carbohydrate, 2 g fiber, 5 g protein.