CAKE
1 pk Yellow Cake mix
3 ts Pumpkin pie spice
1 c Canned pumpkin
1/2 c Water
1/3 c Oil
3 Eggs
———————CINNAMON WHIP/CREAM FROSTING———————
2 c Whipping cream
1/4 c Confectioner’s sugar
1/4 ts Cinnamon
GARNISH
1/4 c Candy corn
12 Candy pumpkins
Heat oven to 350~. Grease and flour two 8 or 9″ round cake pans. In
large bowl, combine all cake ingredients. Beat at low speed until
moistened; beat 2 minutes at high speed. Pour batter into greased and
floured pans. Bake at 350~ 25-35 minutes or until toothpick inserted
in center comes out clean. Cool 10 minutes, remove from pans. Cool
completely. In medium bowl, beat whipping cream until soft peaks
form. add confectioner’s sugar and cinnamon; beat until stiff. Place
1 cake layer, top side down, on serving plate; spread with 3/4 cup
frosting. Top with remaining cake layer, top side up. Spread sides
and top of cake with remaining frosting. Garnish with candy corn.
Refrigerate 30 minutes before serving. Store in refrigerator.
Yields
12 Servings