Genna's Pumpkin Wonderland Cake
By
Genna Kanago
@BakingBroadwayBlonde
1
My brother begs me bake it every chance I get and he doesn't even like pumpkin!!
The Maple Cinnamon Cream Cheese frosting is just...OH MY GOODIES.
ENJOY!!!! :) I love this cake and I hope you will, too!
Sugarly yours,
Genna
Ingredients
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3 call purpose flour - for cake
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1 1/2 tspbaking soda - for cake
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1/2 tspsalt - for cake
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3/4 cbutter, unsalted (softened) - for cake
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2 cgranulated sugar - for cake
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3large eggs - for cake
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1 Tbspvanilla extract - for cake
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1 can(s)pumpkin - for cake
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1/4 cvegetable oil - for cake
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1 cmilk - for cake
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12 ozcream cheese (softened) for frosting
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3/4 cbutter, unsalted - for frosting
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3 Tbsppure maple syrup - for frosting
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2 tspvanilla extract - for frosting
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2 tspcinnamon - for frosting
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6 cpowdered sugar - for frosting
How to Make Genna's Pumpkin Wonderland Cake
- Preheat oven to 300 degrees. Grease 3, 8 or 9 inch cake pans. I use baking spray.
- In large bowl, mix flour, baking soda and salt.
- In a big bowl, cream butter and sugar until it's light and fluffy. Beat in eggs one at a time, then stir in vanilla, pumpkin, and vegetable oil. Beat in the flour mixture alternately with the milk. (Batter may be a little lumpy).
- Divide batter evenly into greased pans. Bake 35 - 40 minutes.
- Remove the pans from oven and immediately place them in the freezer for 40 minutes. This keeps the cake moist.
- FROSTING!!!!
In a BIG bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla amd cinnamon. Add powdered sugar and beat on low speed until combined, then beat on high until frosting is smooth. - Put a thick layer of frosting in between each layer and ENJOY!! :)