When the cravings for pumpkin and spice hit, make this easy layered cake.
Feel free to use canned pumpkin puree for an easy way to speed up this recipe.
The whipped cream keeps this cake light and fresh for the season.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
These directions are a brief outline.
Leftovers will last 2 to 3 days, though the whipped cream may deflate.
Let the cake cool completely.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Then, wrap them in storage wrap and aluminum foil.
Store in the freezer up to 3 months.
Defrost the cake layers in the fridge overnight.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Whip the cream and build the cake just before your dinner or party.
More Classic Fall Cakes:
Looking for a showstopper for a holiday meal of fall dinner party?
Generously coat 2 (8-inch) round cake pans with baking spray.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add egg and pumpkin; beat well.
Complete batter:
Stir together buttermilk and baking soda in a small bowl until dissolved.
Toss together pecans and remaining 1/4 cup flour in a separate small bowl; fold into batter.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add batter to pans:
Pour batter evenly into prepared cake pans.
Cool in pans 10 minutes.
Remove from pans, and cool completely on a wire rack, about 30 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Store in refrigerator up to 30 minutes.
Layer cake:
Spread Spiced Whipped Cream between layers and on top of cake.
If desired, sprinkle cake with nutmeg.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
