Pumpkin layer cake

12 Servings

Ingredients

Quantity Ingredient
1 pack Yellow Cake mix
3 teaspoons Pumpkin pie spice
1 cup Canned pumpkin
½ cup Water
⅓ cup Oil
3 Eggs
2 cups Whipping cream
¼ cup Confectioner's sugar
¼ teaspoon Cinnamon
¼ cup Candy corn
12 Candy pumpkins

Directions

CAKE

CINNAMON WHIP/CREAM FROSTING

GARNISH

Heat oven to 350~. Grease and flour two 8 or 9" round cake pans. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350~ 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool completely. In medium bowl, beat whipping cream until soft peaks form. add confectioner's sugar and cinnamon; beat until stiff. Place 1 cake layer, top side down, on serving plate; spread with ¾ cup frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with candy corn.

Refrigerate 30 minutes before serving. Store in refrigerator.

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