Pumpkin Layer Cake
|Yellow cake mix||1 (Pillsbury Plus Brand)|
|Pumpkin pie spice||3 Teaspoon|
|Canned pumpkin||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Cinnamon whipped cream frosting:|
|Whipping cream||2 Cup (32 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Candy corn/12 candy pumpkins / favorite halloween candy||1⁄4 Cup (4 tbs) (For Garnish)|
Heat oven to 350Â°F.
Grease and flour two 8 or 9-inch 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 350Â°F for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
In medium bowl, beat whipping cream until soft peaks form.
Add powdered sugar and cinnamon; beat until stiff.
Place 1 cake layer, top side down, on serving plate; spread with 3/4 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.