Name: Pumpkin Layer Cake
Prep time: 45 min
Cook time: 45 min
Total time: 120 min
Ingredients: 2 cups white sugar; 1 cup vegetable oil; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 0.5 teaspoon salt; 0.5 teaspoon ground cloves; 0.25 teaspoon ground ginger; 1 (15 ounce) can pumpkin puree; 4 cups powdered sugar; 1 (8 ounce) package cream cheese, softened; 0.75 cup butter; 1 teaspoon pure vanilla extract; 1 cup toasted slivered almonds

Prep Time:

45 mins

Cook Time:

45 mins

Additional Time:

30 mins

Total Time:

2 hrs

Servings:

10

Yield:

1 6-inch layer cake

Jump to Nutrition Facts

Ingredients

Cake:

2 cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 (15 ounce) can pumpkin puree

Frosting:

4 cups powdered sugar
1 (8 ounce) package cream cheese, softened
¾ cup butter
1 teaspoon pure vanilla extract
1 cup toasted slivered almonds

Directions

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 (per serving)

947	Calories
52g	Fat
116g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 947
% Daily Value *
Total Fat 52g	66%
Saturated Fat 18g	92%
Cholesterol 136mg	45%
Sodium 714mg	31%
Total Carbohydrate 116g	42%
Dietary Fiber 3g	11%
Total Sugars 91g
Protein 10g
Vitamin C 2mg	10%
Calcium 106mg	8%
Iron 3mg	16%
Potassium 247mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.