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mini pumpkin layer cake



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Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 4

Cost: $14.10 /serving


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Step 1

Preheat the oven to 350°F (176°C). Grease a half sheet pan and line the bottom with parchment paper. Set aside.

Step 2

In a bowl combine the flour, baking powder, baking soda, salt and spices. Whisk together and set aside.

Step 3

Fit your stand mixer with a paddle and beat the eggs and brown sugar until fluffy. Add the oil and pumpkin, beat until well combined. Gradually mix in the dry ingredients in 3 batches alternating with milk. Do not over mix.

Step 4

Pour the batter into the sheet pan and use an off-set spatula to evenly spread it throughout the pan. (This batter pretty much stays where you put it, so if it is spread unevenly it will likely bake that way.)

Step 5

Bake for 12-15 minutes, or until the cake is golden and cooked. Do not over bake. Let cool. Place a sheet of parchment paper on countertop and carefully flip the cake onto it. Peel off the parchment paper and use a 3-inch cutter to cut into rounds. Break the remaining cake (using your hands) into crumbs. The crumbs will be used as the topping.

Step 6

Whip the cream cheese and butter until light and fluffy. Add the vanilla and the powdered sugar.

Step 7

Place one cake round on a piece of parchment and spread 2 tablespoons of the frosting on top. Repeat with 2 or 3 more layers. Top with cake crumbs and serve immediately

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