Ingredients Jump to Instructions ↓

  1. 3 C flour

  2. 2 t baking powder

  3. 1 t Chinese

  4. 5 spice powder

  5. 1/2 t sea salt

  6. 2 C packed golden brown sugar

  7. 3 large egg s, room temp

  8. 1 15oz can pure pumpkin

  9. 1/3 C whole milk Frosting

  10. 2 sticks unsalted butter , room temp

  11. 2 8oz packages cream cheese, room temp

  12. 1 T finely grated orange peel

  13. 2 C powdered sugar , sifted Chopped walnut s, toasted

Instructions Jump to Ingredients ↑

  1. Cake: position rack in bottom third of oven; preheat to 350°. Spray 2 9" cake pan w/ Pam. Line bottoms w/ parchment; spray parchment. Whisk flour and next four ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Add eggs, one at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately w/ milk in two additions, beating to blend between additions. Divide batter between the 2 pans. Bake cakes until tester inserted in middle caomes out clean; about 40 minutes. Cool in pans on rack, 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment, turn cakes over onto racks, top sides up, and cool completely. Frosting: Using electric mixer, beat butter in a large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth. Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up on platter. Spoon ⅔ C frosting atop cake in dollops; spread to edges. Repeat 2 more times; top w/ remaining cake layer, cut side down. Spread remaining frosting over top and sides (layer will be thin). Decorate cake w/ walnuts and serve.


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