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 2 Layer Pumpkin Cake Recipe

2 Layer Pumpkin Cake Recipe

Pumpkin cake with cream cheese frosting. Try this delicious layered pumpkin cake recipe for Halloween, fall entertaining, or on the Thanksgiving dinner table.

Layer Pumpkin Cake on a blue plate, fancy frosting

2 cups Sugar
1 cup Vegetable oil
4 Eggs
2 cups All-purpose flour
2 tsp Baking soda
2 tsp Ground cinnamon
1/2 tsp Ginger
1 tsp Baking powder
1/2 tsp Salt
2 cups Pumpkin puree, fresh or canned

1/2 cup Chopped pecans
Cream cheese frosting

Oven Temp ~ 350°
Baking Time ~ 35 -
Pan Type ~ two 9-inch round layer pans
Preheat oven, grease and flour cake pans.

Combine the sugar, vegetable oil and eggs in a large mixing bowl, mix well. Sift dry ingredients into a separate bowl, stir into oil mixture, beating well. Stir in pumpkin puree.
Pour pumpkin cake batter into prepared cake pans. Bake until cake tests done when a toothpick inserted in the center comes out clean. Turn out onto racks to cool. Stack the 2 layer pumpkin cake with a generous amount of frosting between them. Finish frosting layer pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

12 Servings
Nutrition facts:
Serving Size 102 g
Calories 339
Calories from Fat 156
Total Fat 17.4g 27%
Saturated Fat 3.3g 16%
Cholesterol 42mg 14%
Sodium 285mg 12%
Total Carbohydrates 41.5g 14%
Dietary Fiber 0.9g 4%
Sugars 28.9g
Protein 5.7g
Vitamin A 4% • Vitamin C 1% • Calcium 12% • Iron 7%

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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!