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Total Time
55mins
Prep 20 mins
Cook 35 mins

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

Ingredients Nutrition

Directions

  1. Dry Ingredients: Sift dry ingredients together.
  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. Combine: With mixer on low speed, add dry ingredients into wet batter ingredients, mixing until just mixed.
  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. 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.