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Servings: 24


Cost per serving $0.76 view details


  1. Preheat the oven to 350 degrees F. Grease two 9-inch pans with vegetable shortening/ flour mixture. Line the pans with parchment paper and grease the parchment paper as well. Dust the pans with flour and shake out excess flour from pans.
  2. Prepare the cake: In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside.
  3. Cream the butter with both sugars for 3 minutes on medium high speed until light and fluffy, scraping down the bowl periodically. Add the eggs and mix until combined.
  4. With the mixer on low speed, add 1/4 cup of the cream then 1/2 of the dry ingredients. Mix in the remaining cream and finally the rest of the dry ingredients.
  5. Add the vanilla extract and pumpkin puree. Mix only until smooth.
  6. Divide the batter into the pans. Bake in a 350 degree F oven for 30 minutes. Remove pans from the oven and cool on a rack for 10 minutes. Flip pans out onto another cooling rack and then invert cakes to cool completely on a rack.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 89g
Recipe makes 24 servings
Calories 337  
Calories from Fat 175 52%
Total Fat 20.08g 25%
Saturated Fat 10.52g 42%
Trans Fat 0.0g  
Cholesterol 64mg 21%
Sodium 304mg 13%
Potassium 106mg 3%
Total Carbs 37.99g 10%
Dietary Fiber 1.1g 4%
Sugars 28.38g 19%
Protein 3.12g 5%
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  • Elaine Garrett
    January 24, 2015
    This recipe for the Caramel Cream Cheese Frosting looked to be exactly what I have been looking for, but there are no directions on how to make it.

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