Autumn Gold Pumpkin Layer Cake with Cream Cheese Frosting
Autumn Gold Pumpkin Layer Cake is a vintage 1991 recipe made with yellow cake mix, pumpkin puree, cinnamon, ginger, and nutmeg. This updated version features four moist layers filled and frosted with homemade cinnamon cream cheese frosting. A beautiful fall dessert that's perfect for Thanksgiving!
Servings 16 servings
Calories 317kcal
Equipment
Ingredients
- 2 boxes 13.25 ounces each Betty Crocker Super Moist Yellow Cake Mix
- 4 large eggs
- 1½ cups water
- 1 1/2 cups canned pumpkin puree not pumpkin pie filling
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Cream Cheese Frosting
- 8 ounces full-fat cream cheese softened
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment.
- In a large mixing bowl, combine both cake mixes, eggs, water, pumpkin puree, cinnamon, ginger, and nutmeg. Beat by hand or with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping down the sides of the bowl as needed.
- Divide the batter evenly between the prepared cake pans. Bake for approximately 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Because these are generously filled pans, baking may take longer. Check the centers carefully and loosely cover with foil if the tops begin browning too quickly.
- Let the cakes cool in their pans for 15 minutes, then turn out onto wire racks to cool completely.
- To make the frosting, beat the softened cream cheese and butter together in a large mixing bowl until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla, and beat on medium speed until light and fluffy, about 1 to 2 minutes.
- Once the cakes are completely cool, wrap each layer in plastic wrap and refrigerate for 30 to 60 minutes to make slicing easier.
- Using a long serrated knife, carefully slice each cake horizontally into two even layers, creating four layers total.
- Place the first cake layer on a serving plate or cake stand. Spread an even layer of cream cheese frosting over the top. Repeat with the second and third layers. Place the fourth layer on top, cut side down, for a smooth finish.
- Spread a thin layer of frosting over the entire cake to seal in the crumbs. Refrigerate for 15 to 20 minutes, then frost the top and sides with the remaining frosting.
- Decorate with chopped walnuts around the top edge or sides, if desired. Refrigerate until ready to serve. For the best flavor and texture, let the cake stand at room temperature for about 20 to 30 minutes before serving. Store the frosted cake covered in the refrigerator for up to 4 days because of the cream cheese frosting.
Notes
Pumpkin: Use plain canned pumpkin puree, not pumpkin pie filling.
Nutrition
Calories: 317kcal | Carbohydrates: 33g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 154mg | Potassium: 104mg | Fiber: 1g | Sugar: 31g | Vitamin A: 4180IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg