Moviehole-katietreasures: Pumpkin Layer Cake

Pumpkin Layer Cake

It was farm week at school.

I usually dress up as a farmer and ride in on a John Deere Gator. We build a scarecrow and cut open a pumpkin. It is so cute watching the little ones smell the seeds and goop inside.

This year I decided to do a pie pumpkin. I have wanted to make my own pie filling for a while.

I have been intrigued by the pumpkin
roll recipe I have seen floating around the internet.

But!

I was not excited about a making a
jelly roll cake.

I think I tried it once many years ago and it didn't roll.
I knew I could handle a layer cake.
So I brought the pumpkin home and researched how to cook it.
I used my old Joy Of Cooking cookbook.

Cooked pumpkin

Cut a pie pumpkin in half.

Scoop out seeds and clean out pumpkin.

Bake at 350 degrees for 1 hour until tender.

Allow pumpkin to cool and scoop out the pulp.
You can run the pulp through the food processor to puree.

Layer Cake
2/3 cup pumpkin

3 eggs

1 cup sugar

3/4 cup flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/8 tsp. ginger

1/4 tsp salt

Mix pumpkin, eggs and sugar.

Add flour and other dry ingredients.

Pour into two greased and floured 9 inch cake pans.

Bake @ 350 degrees for 15 minutes or until cake tester comes out clean.
The layers will only be about an inch high.

Allow layers to cool.

Cream Cheese Filling/Frosting
4 oz of cream cheese softened
1/4 cup butter
11/2 cups powdered sugar
A dollop of half and half until frosting is desired consistency.
Frost in between layers and on the top.

Sprinkle powdered sugar on the sides.

The cake came out beautifully.

I cut a piece for me.

Bill was skeptical but he took a bite.

He liked it.

Mr. Bill doesn't like pumpkin anything, ever!
He said it didn't taste like a can.

I loved it.
I love the cream cheese frosting.
The pumpkin cake was moist and delicious.

I wasn't sure it was going to be after I realized that the cake had no butter or oil.