Yummy pumpkin spice layer cake.

Sarah Dipity


Original recipe yields 10 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.

  • Combine sugar, oil, and eggs in a large mixing bowl and mix well.

  • Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.

  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.

  • Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.

  • Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.

  • Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.

Cook's Note:

To toast your own slivered almonds, bake on a baking sheet in a 350 degrees F (175 degrees C) oven until slightly golden brown, 3 to 5 minutes.

Nutrition Facts

947 calories; 51.5 g total fat; 136 mg cholesterol; 714 mg sodium. 116 g carbohydrates; 9.7 g protein; Full Nutrition