When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Triple Layer Pumpkin Spice Cake Recipe

Triple Layer Pumpkin Spice Cake Recipe

I just love pumpkin pie. But this jaw-dropping cake with walnuts and cream cheese seals your place in the baking hall of fame. Even before you take your first bite, layers of pumpkin spice cake cushioned with Cream-Cheese Icing create a lasting impression.

Pumpkin Spice Cake on Blue Plate

1/2 cup water
1/3 cup vegetable oil
2 eggs
1 pouch Krusteaz Pumpkin Quick Bread

For Cream Cheese Icing

8 oz. (1 cup) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup powdered sugar
1 teaspoon vanilla
Handful walnuts

Oven Temp ~ 350°
Baking Time ~ 13 to
Pan Type ~ 15 x 10-inch jelly roll pan
Preheat oven and spray cake pan with non-stick baking spray.

In a medium bowl blend together the water, oil, eggs and quick bread mix until moistened. Spoon batter into a lightly greased pan.
Bake pumpkin bread 13 to 16 minutes or until toothpick inserted into center comes out clean.
Allow to cool.
Cut pumpkin spice cake into 3 even pieces, approximately 5 x 10-inches each.
Set the three layers aside.

For Cream Cheese Icing:

Place the cream cheese, butter, sugar and vanilla into a medium sized bowl. Using an electric mixer, mix on low speed until smooth. To frost the cake, place one pumpkin spice cake layer onto a serving plate, spread the top the the layer with one third of the icing, leaving the sides unfrosted.
Place the second layer over the iced layer and spread with another layer of icing.
Top with third pumpkin cake layer.
Spread the remainder of icing over Triple Layer Pumpkin Spice Cake and sprinkle with powdered sugar, decorate with walnut halves.
Store pumpkin spice cake in refrigerator.
Makes 10 servings.
Nutrition facts:
Serving Size 110 g
Calories 440
Calories from Fat 240
Total Fat 26.6g 41%
Saturated Fat 11.6g 58%
Cholesterol 68mg 23%
Sodium 411mg 17%
Total Carbohydrates 47.1g 16%
Dietary Fiber 1.4g 5%
Sugars 32.0g
Protein 5.7g
Vitamin A 11% • Vitamin C 0% • Calcium 2% • Iron 7%

E-mail This Triple Layer Pumpkin Spice Cake Recipe

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!