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    You are in: Home / Recipes / Pumpkin Layer Cake With Cream Cheese Frosting Recipe
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    Pumpkin Layer Cake With Cream Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Chef mariajane's Note:

    An incredibly moist cake even without the frosting! For a Halloween treat, color some of the frosting.

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    Serves: 8-10



    Units: US | Metric

    Dry Ingredients

    Wet Batter Ingredients



    1. 1
      Dry Ingredients: Sift dry ingredients together.
    2. 2
      Wet Batter ingredients: With electric mixer on medium speed, beat pumpkin and sweetened condensed milk together until smooth. Add remaining ingredients in order, beat well after each addition.
    3. 3
      Combine: With mixer on low speed, add dry ingredients into wet batter ingredients, mixing until just mixed.
    4. 4
      Bake: Poiur into 2-9-inch greased and floured round baking pans and bake in preheated 350F oven until toothpick inserted in center comes out clean, about 35 minutes. Turn cakes out onto wire rack. Cool completely.
    5. 5
      Frosting: With electric mixer beat cream cheese and butter together until smooth. Beat in remaining ingredients. Place one cake layer, rounded side down, on cake plate. Cover with 1/3 of icing. Place second layer on top, rounded side up. Frost sides and top with remaining icing. Chill.

    Ratings & Reviews:


    Nutritional Facts for Pumpkin Layer Cake With Cream Cheese Frosting

    Serving Size: 1 (255 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1184.8
    Calories from Fat 546
    Total Fat 60.7 g
    Saturated Fat 22.0 g
    Cholesterol 198.6 mg
    Sodium 621.8 mg
    Total Carbohydrate 150.0 g
    Dietary Fiber 1.8 g
    Sugars 115.5 g
    Protein 14.5 g

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