Mary's three layer pumpkin cake. Magic Pumpkin Cake is made up of a creamy pumpkin puree layer, a layer of yellow cake, and lastly a white chocolate pumpkin spice frosting Today's recipe is Magic Pumpkin Cake. Even though I don't love pumpkin, I reallllly liked this recipe. It has three delicious layers - a.
Three layers of moist, fluffy pumpkin cake that's spiced to perfection and topped with delicious cream cheese buttercream.
Layers of moist, fluffy Pumpkin cake with just the right amount of spice, filled and frosted with tasty cream cheese buttercream.
Pumpkin Cake with Cinnamon Cream Cheese Frosting ~ The BEST Pumpkin Cake Ever.
You can cook Mary's three layer pumpkin cake using 17 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Mary's three layer pumpkin cake
- Prepare of Spiced Sponge.
- You need 175 g of butter.
- Prepare 175 g of caster sugar.
- It's 3 of eggs beaten.
- Prepare 175 g of self-raising flour.
- It's to taste of Spices: cinnamon, ginger and nutmeg.
- You need of Pumpkin layer.
- Prepare 200 g of pumpkin puree (drained if frozen).
- Prepare 1 of tspoon cinnamon, 1/2 teaspoon nutmeg and ginger.
- Prepare 3 of eggs beaten.
- Prepare 1/2 cup of white sugar.
- It's 1/4 cup of brown sugar.
- You need of Crumble.
- You need 100 g of butter.
- It's 200 g of flour.
- You need 100 g of brown sugar.
- You need of Spices: cinnamon, nutmeg and ginger.
It's a three layer cake of super moist pumpkin cake and a crazy delicious cinnamon cream cheese frosting - This cake is simple to put together and an easy enough recipe for even a beginner bake. The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream. In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Put one cake layer on a cake plate.
Mary's three layer pumpkin cake instructions
- Cream the butter and sugar together until pale and fluffy. Add the egg little at a time. Add the flour to the mixture.
- Spread mixture in prepared tin loaves..
- For the pumpkin mix. Mix the puree with the eggs, sugar and spices. Pour over the sponge mixture..
- For the crumble. Rub butter and flour together to resemble breadcrumbs. Add sugar and spices and pour over the pumkin mixture..
- Bake at 160-180°C for 30 to 40 minutes..
I tripled the recipe to make six layers, so each cake had three layers. I used canned pumpkin and had to omit the crystallized ginger as we didn't have that. With layers of pumpkin cake, cinnamon streusel crumbs and maple-cinnamon frosting, this gorgeous dessert will steal the post-Thanksgiving show. This dessert has three layers of delicious goodness and is gorgeous enough to double as a centerpiece for your table. Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness (Store-bought caramel sauce will also work, but expect a.
