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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 12 |
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My MIL makes this cake and I think it is awesome. Looks beautiful and tastes scrumptious. Ingredients:
3 cups all-purpose flour |
3 1/2 teaspoons baking powder |
2 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
3/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 1/2 cups sugar |
3/4 cup butter, softened |
3 large eggs |
1 1/2 cups canned pumpkin |
1/2 cup evaporated milk |
1/4 cup water |
1 1/2 teaspoons vanilla |
11 ounces cream cheese, softened |
1/3 cup butter, softened |
3 1/2 cups sifted powdered sugar |
2 -3 teaspoons maple flavoring |
chopped nuts |
Directions:
1. In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
2. In a bigger mixing bowl, add sugar and butter; beat until creamy.
3. Add eggs; beat for 2 minutes.
4. Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
5. Gradually beat in flour mixture.
6. Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
7. Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
8. Cool in pans on a wire rack for 15 minutes.
9. Turn cakes out onto wire rack to cool completely.
10. For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
11. Add the maple flavoring; stir to mix well.
12. When the cake is cooled, cut each cake horizontally in half with long serrated knife.
13. Frost cake between the layers and on top; leave sides unfrosted.
14. Sprinkle chopped nuts evenly over top of cake.
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