This is a big-format Pumpkin Layer Cake sandwiched with cheese frosting (not too sweet!), littered all the way through (and on) with the sparkle and crunch of crushed toffee pecans. Serves 20 to 48. If you need me, I’ll be in the fridge with a fork!
A big four-layer Pumpkin Cake!
This is the sort of cake you make for gatherings but secretly hope to keep under a dome all week (not that any dome is big enough for this), cutting yourself slivers whenever the craving strikes.
We are talking four soft layers of cinnamon pumpkin cake, each smothered with a cream cheese frosting that’s creamy and tangy rather than cloying, with a sprinkle of finely chopped toffee pecans in every layer for some welcome textural contrast and addictive pops of nutty sweetness.
There is a good amount of frosting in every single bite, so you’ll be extra happy to discover that it’s not too sweet with less than half the sugar of traditional cream cheese frostings.
And it’s BIG!
40cm/15″ long, 8cm / 3.2″ high and weighs 2.5kg (5 lb), to be exact. This is one made for gatherings!
Cut into 16 thick slices for serious cake monsters, 20 regular servings, up to 48 in petit four form which rapidly became one of my favourite things about this cake. More on this below!
UPDATE: A reader asked if she could halve the recipe, and it dawned on me that it’s a brilliant way to make a smaller version of this. Bake the cake on one tray, cut into 4 pieces!
Ingredients
There are 3 parts to this cake:
The pumpkin cake layers – based on my Pumpkin Cake recipe which I originally got from a reader many years ago, and I’ve been loyal ever since! It’s an oil based cake, hand mixed with a whisk, and it’s exceptional: terrific soft crumb that stays fresh for 5 days. Baked on 2 trays which are each cut in half to make 4 layers – see FAQ for other baking pan options and shapes!
Cream cheese frosting – not too sweet! The first version I made used my regular cream cheese frosting and this cake was way too sweet.
Toffee pecans – with so many layers of soft cake and creamy frosting, I just felt like this cake was screaming out for some texture. I could’ve gone plain pecans (and you totally can), but I thought an attention-grabbing cake like this deserved a bit of sparkle and crunch, so I toffeed them!
1. Pumpkin PUREE OPTIONS for the cake
I use fresh because canned pumpkin isn’t easy to find in Australia, it tastes better and takes 8 seconds to puree. 🙂 But canned works perfectly fine!
2. OTHER CAKE INGREDIENTS
I’ve tried using more spice combinations in the past, but I keep coming back to just plain cinnamon. I like that it complements rather than overwhelms the pumpkin flavour. Simple is best!
Flour – Plain / all-purpose flour. I don’t recommend using self-raising flour (also called self-rising flour) as the flour-to-baking-powder ratio used in this recipe is specifically to ensure the cake rises flat rather than doming.
Oil – Any neutral-flavoured oil such as canola or vegetable. Using oil instead of butter keeps the cake moist because butter firms up at room temperature, while oil stays liquid. That’s why oil-based cakes stay softer for longer. The trade-off, of course, is flavour – butter always wins on that front! But in this cake, the pumpkin and cinnamon bring enough that I don’t miss the butter one bit.
Baking powder – Our rising agent, though I use slightly less than in the Pumpkin Cake (3 rather than 4 teaspoons) so the cake comes out flat rather than with a dome.
Cinnamon – For flavour! Pumpkin’s best friend!
Sugar – Regular white sugar or caster/superfine sugar both work.
Eggs – Large eggs (55–60g / 2 oz each), at room temperature. Room temperature eggs blend better into the batter, giving you a smoother, more even crumb. (More on the right eggs for baking here!)
Salt – Just a touch to enhance the flavours. Standard inclusion in sweet recipes these days. 🙂
3. toffee pecans
As mentioned above – you can skip the toffee and just use plain chopped pecans instead. Don’t skip roasting them though, it really brings out the pecan flavour! You could even add some into the batter. 🙂
White sugar – The base of the toffee, it melts into a golden, caramelised coating that hardens as it cools. Just regular white sugar, though caster sugar / superfine will also work just fine.
Pecans – My nut of choice, because it’s a classic pairing with pumpkin cake!
Salt – Not trying to make salted toffee here, but just enough to ensure the toffee does not taste tooth-achingly sweet. It is quite amazing how salt can dial down sweetness!
4. cream cheese frosting
Yes, you need two whole blocks of cream cheese frosting! I didn’t want a buttercream masquerading as a cream cheese frosting today, I wanted a frosting where cream cheese is front and centre because that slight tang just goes so well with pumpkin cake!
Also, dialling up the cream cheese is the reason why I was able to dial down the sugar to half the amount typically used in cream cheese frosting. 🙂
Cream cheese – Use block cream cheese, not the spreadable kind that comes in tubs (it’s too soft). If spreadable is all you can get, add a little extra icing sugar to firm up the frosting.
Unsalted butter – Softened to a pliable state, but not overly soft or starting to melt.
Icing sugar (powdered sugar) – 🇦🇺 In Australia, use soft icing sugar, not pure icing sugar (that one’s for things like royal icing, which sets hard).
Vanilla extract – For a touch of warmth and flavour.
Salt – To bring out flavours and also, it dials down the sweetness a bit.
How to make Pumpkin Layer Cake
There’s a few components to this recipe but none of them are tricky. You can also make all components the day before then assemble the next day, if you feel like breaking up the process or if you stuffed up your schedule and ran out of time to finish it (who me? 😊).
1. Pumpkin cake layers
It’s fine if your trays are slightly smaller, your cake layers will just be thicker and you’ll have a taller cake. I don’t recommend using larger though as the cake layers will be too thin.
This recipe can also be made in 20cm / 8″ or 23cm / 9″ pans to make 4 layer round cakes.
Line trays – Lightly spray or grease two trays then line with baking paper / parchment paper. I use standard jelly roll pans – 38 × 25 cm / 10 x 15″ that are 2.5 cm / 1″ deep (the cakes are 1.5cm / 0.6″ thick.
Other trays and round cake pan options – see FAQ and recipe card notes for different bake times!
Wet ingredients – Whisk the wet ingredients in a large bowl.
Dry ingredients – Add the dry ingredients into the same bowl and whisk until incorporated.
Divide the batter between each tray. Spread to the corners then assertively bang the pan on the counter to spread the batter as evenly as possible (it’s too thick to tilt/spread).
Bake for 15 minutes in at 180°C/350°F oven, or until a toothpick inserted into the middle comes out clean.
Cool in the pan for 10 minutes, then invert onto cooling racks. Fully cool before use.
If storing overnight, cover the surface with baking paper before wrapping with cling wrap as the surface is tacky. Keep in the refrigerator.
2. pecan toffee crumble
My failsafe toffee tips – melt low and slow, use a chopstick to stir rather than a spatula and take it off the stove when it’s pale golden as it will get darker as you toss the pecans. Nobody likes burnt toffee!
(PS If you’re wondering why I use a chopstick – I find it stirs more gently for a more even melt and there’s less surface area for toffee to get stuck to.)
Roast the pecans for 10 minutes in a 180C/350F (160C fan-forced) oven. This step really brings out the pecan flavour so don’t skip it! Let cool on the tray for at least 5 minutes before using.
Make toffee – Spread the sugar in an even layer in a large saucepan over medium heat.
Stir – After 2 minutes or so, you will see the edges melt into a clear sugar syrup. Gently stir using a chopstick (or similar, something thin with minimal surface area) then let the sugar continue melting, stirring two or three more times.
Toffee colour – Once fully melted, let it become a light amber colour then take it off the stove.
Work fast! Add the pecans and salt. Use a rubber spatula to coat in the toffee.
Spread the pecans in a single layer on a baking paper lined tray as best you can. The toffee starts to hard quickly so it can be a battle! But don’t worry if you have pecan clumps, a thinner layer is just easier to chop than giant mounds of hard pecan toffee, and cools faster too.
Cool fully then break up into large chunks by hand.
Chop – Use a knife to chop the toffee pecans. I chop about half pretty finely (I get a fair amount of “dust” which I love!) for use inside the layers. Then I chop the rest marginally larger to use for decorating and serving. Larger pieces inside the cake get in the way of slicing, I find. Toffee is hard!
Resist eating by the handful (it is candy, after all!) and set aside for assembling.
3. Not-too-sweet cream cheese frosting
Beat the cream cheese and butter for 2 minutes on high until creamy and fluffy, scraping down the sides as needed. a minute on high until creamy.
Fluff it! Then add the icing sugar (powdered sugar) in 3 batches, starting the beater on low to avoid a snowstorm. Once it’s incorporated, add the vanilla and salt. Crank the beater up to high and beat for 1 minute until the frosting is fluffy.
Use immediately or refrigerate until required, even overnight. If it’s in the fridge for more than 30 minutes and the frosting becomes hard, leave it out to come to room temperature then give it a fast and furious beat to re-fluff.
4. ASSEMBLE
Top tip: assemble on the platter you intend to serve this cake on. Avoid having to move this once assembled!
Cut each cake into half lengthways, then trim as needed so you have four equal pieces.
For ease of handling (moving around etc), once I have cut the cake I cover each piece with a separate piece of baking paper, then invert onto the cool rack (so the paper acts as a sling to transfer the cake around as needed).
Place a piece of cake on a serving platter. Spread with one-fifth of the frosting. Sprinkle with 1/4 cup of the finely chopped pecans and dust.
Frosting rationing – I use one-fifth of the frosting between each layer, then two-fifths on the top and sides.
Repeat twice more, then place the final cake layer on top. Take care when handling the cake layers to avoid breaking! Use the paper then invert, or use long kitchen utensils to support the cake pieces, like two offset spatulas, long knives or even rulers.
If you start getting a Leaning Tower of Pisa situation, just nudge and press to make the stack as even as possible. I have been known to shove bits of toffee pecans between layers to “prop” up sagging sections. Do it now before you start frosting the top and sides – else it gets messy!
Frost the top and sides with the remaining cream cheese frosting. Sprinkle the top with pecan crumble (I use some of the larger pieces here as I think it looks nicer). Refrigerate for an hour – this helps stabilise the cake – the cut slices as thick as you dare, and serve!
Some logistical matters
I don’t ordinarily close a post with a section on cake logistics, but I feel like it’s got a place here because this is a bit of a large, statement cake that calls for a bit more effort than simple one-bowl cakes. 🙂 So here we go!
It can serve 48 – The cake cuts into 48 tall petit four size pieces that are ideal for passing around as an after dinner treat! Each piece is roughly 4 x 4 x 8 cm tall (1.6 x 1.6 x 3.2″). The cake is actually quite rich so honestly, most people would probably find that piece sufficient for dessert, especially if the main was substantial.
Though actually, it could have the opposite effect and start a stampede as people try to grab seconds and thirds before it’s all gone! 🤣
Think about storage and transportation! This is a long cake – 40cm/15″ long, 8cm / 3.2″ high and weighs 2.5kg (5 lb). It is formidable!! 🙂 If you don’t have a tupperware container large enough, stick skewers in the cake as support poles for a foil tent, then for extra security wrap that in cling wrap.
Getting ahead with the cake – The cake has an excellent shelf life of 5 days because it’s made with oil rather than butter. So you can make the cake well ahead and keep it in the fridge until you’re ready to assemble.
Making the frosting ahead – The frosting can be made even two days before and kept in the bowl until required. Just take it out of the fridge and let it soften on the counter (about an hour, depending on how warm/cold your kitchen is) then give it a swift-and-furious beat to re-fluff (about 1 minute). Then use per recipe.
And lastly, one of my favourite features about this cake (don’t judge me!) is that it’s terrific eaten cold, straight out of the fridge. The cake stays soft, the frosting stays creamy, and you can skip the dreaded 30-minute wait for buttercream to thaw from rock-hard to edible – it kills me every time!
Hope you enjoy! – Nagi x
FAQ – A Very Big Pumpkin Layer Cake
5 days – near perfectly! Store it in an airtight container in the fridge.
I’m afraid I haven’t tried with GF flour.
If you don’t have a 38 × 25 cm / 10 x 15″ , or two of these, that’s ok! There are so many alternatives. 🙂 For the bake times, just check with a toothpick. Don’t fret about exactness, the cake is very moist so it’s forgiving.
Round pans – You can make a formidable 3 or 4 layer round cake! Use 2 or 3 round pans, either 20cm/8″ or 23cm/9″. If using 2 pans, cut each in half to form 4 layers in total. See recipe notes for baking times.
Two 23 x 33cm / 9 x 13″ pans or one full sheet pan (46 x 66 cm (18 x 26 inches) – The cake will be a bit taller, bake for ~ 20 minutes.
Only one pan? Bake the batter twice, separately.
YES! I stick to cinnamon only because I love to let the pumpkin flavour come through. However, if you want a more heavily spiced cake, then add 1/2 teaspoon ginger powder and 1/8 tsp each nutmeg and ground cloves.
Here is an unstructured thought-dump on how creating this cake!
Some time ago, I spotted a clever layered carrot cake made using sheets pans on Instagram by Pancake Princess, a baking website. It reminded me of the iconic Cooks Illustrated Carrot Cake which I’ve made in the past!
I loved the idea of making a cake in a layered loaf-form rather than round, and I originally wanted to try a chocolate-cream version of this (it would look so good!), But, it’s October, there are pumpkins everywhere (Halloween!), so I had it in my head that I wanted to do a pumpkin recipe.
So pumpkin layer cake it is!
I’ve already shared a classic Pumpkin Cake recipe, a recipe I received from one of my first regular readers (Dorothy from Tennessee!) so I wanted to make something different and a little more Look At Me! We are approaching festive season, after all – Thanksgiving! Christmas!
From there, using cream cheese frosting was a no-brainer because it just goes so well with pumpkin. Though because this has a much higher frosting-to-cake ratio than a single layer pumpkin cake, I found it was way too sweet using regular cream cheese frosting, and I wanted more tang to cut through all the richness.
So I dialled up the cream cheese (doubled it), and cut back on the icing sugar / powdered sugar to less than half the amount you’d ordinarily use for the volume of frosting we’re making for this cake. The result is a not-too-sweet cream cheese frosting that I think will be my go-to cream cheese frosting for spreading (it’s a little too soft for piping – icing sugar thickens frosting to give it structure).
As for the Toffee Pecans, with so many layers of soft cake and creamy frosting, I just felt like this cake was screaming out for some texture. I could’ve gone plain pecans (and you totally can), but I thought an attention-grabbing cake like this deserved a bit of sparkle and crunch, so I toffeed them! They have to be chopped because toffee is hard, and the result is a sparkly rubble of sweet amber and nutty goodness that I want to shower on every cake I make from hereon.
This is one of those cakes that I dabbled with on weekends and evenings, and it wasn’t until I knew for sure it was “blog-worthy” that I got JB to have a taste. He declared it too sweet, but loved the way it was constructed and especially enjoyed the toffee pecan crumble.
So I dabbled in a few different cream cheese frostings to dial down the sugar (I make tiny batches using one tablespoon of cream cheese, butter, icing sugar, cream etc). This was actually more annoying to figure out than I expected – icing sugar brings the frosting together and provides structure, so if you massively reduce it, the frosting is too loose or it splits. I tried a cream cheese whip (like in my Pistachio Cake) but it was way too soft for a layer cake. Tried thickening it with some butter and it split. 😅
Anyway, I finally got there with the less-sweet frosting, he gave it the tick of approval, then I wrote up the recipe card you see below so he could make it by reading that. His came out 100% perfectly!
Watch how to make it
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A Very Big Pumpkin Layer Cake – with toffee pecans and cream cheese frosting
Ingredients
Pumpkin puree options – CHOOSE ONE
- 1 2/3 cups (425g) fresh pumpkin puree , I use this (Note 1)
- 15 oz / 425g canned pure pumpkin , 1 can (Note 1)
Cake wet ingredients
- 4 large eggs 50 – 55 g/2oz each), at room temperature
- 1 3/4 cups white sugar (or caster/superfine sugar, Note 2)
- 1 cup vegetable or canola oil (or other neutral flavoured oil)
Cake dry ingredients
- 2 cups plain/all-purpose flour
- 3 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking / kosher salt (Note 3)
Not-too-sweet cream cheese frosting
- 500g / 16oz cream cheese (block type) , at room temperature – 2 blocks (Note 4)
- 250g / 18 tbsp unsalted butter , softened (US: 2 sticks + 2 tbsp)
- 3 cups (360g) soft icing sugar / powdered sugar , sifted (Note 5)
- 1 1/2 tsp vanilla extract
- 1/2 tsp cooking / kosher salt (Note 3)
Pecan toffee crumble
- 1 cup pecans
- 2/3 cup white sugar (superfine / caster sugar works too)
- 1/4 tsp cooking / kosher salt (Note 3)
Instructions
Pumpkin cake layers
- Preheat oven to 180°C/350°F (160°C fan-forced). Lightly oil spray or butter grease two 38 × 25 cm / 10 x 15" baking trays that are 2.5 cm / 1" deep (jelly roll pans). Line with a sheet of baking paper. (Note 6)
- Batter – In a large bowl, whisk together the pumpkin and Wet ingredients. Add the Dry ingredients and whisk well until combined.
- Fill trays – Divide the batter between the trays (735g batter each). Spread out to the edges using a spatula then tap the trays on the counter (assertively!) to spread the batter out as evenly as you can.
- Bake 15 minutes or until a toothpick comes out clean.
- Cool for 10 minutes. Invert onto cooling racks then cool completely (1 hour+) or refrigerate overnight.
- Cut – Invert a piece of cake onto a cutting board. Cut in half lengthways. Trim as needed for level, even layers. Cover each piece of cake with its own sheet of baking paper (trimmed to size), with overhang for ease of handling.
Assembling
- Platter – Assemble on the platter you intend to serve it on (moving once assembled is hard / risky).
- Frosting amounts to use – one-fifth between each layer, and two-fifths for the top and sides.
- Layering – Use the paper to transfer one piece on the cake platter. Spread with one-fifth of the frosting, sprinkle with about 1/4 cup of pecan toffee crumble. Top with another layer of cake (invert using paper, or use 2 long offset spatulas/knives/rulers to handle). Repeat twice more with frosting and pecan crumble.
- Frost surface – Spread the top and sides with remaining frosting. Sprinkle the surface with remaining pecan crumble.
- Refrigerate for at least 1 hour (to stabilise a bit) then cut slices to serve! Use extra pecan crumble for serving, if you want (I want!).
Toffee pecan crumble
- Toast nuts – Preheat the oven to 180°C/350°F (160°C fan-forced). Spread the nuts on a tray and roast for 10 minutes. Remove and let cool for at least 5 minutes.
- Toffee – Spread the sugar in a large saucepan over medium low heat. Leave it until you see the edges melting into a clear sugar syrup, then use a chopstick to stir every now and then to encourage the sugar to fully melt. Once it turns pale golden, remove from heat (it will go more golden in the next step).
- Work fast – Add the pecans and salt into the toffee. Use a rubber spatula to quickly coat. Spread onto a baking paper lined tray as best you can before the toffee starts to firm up (don't worry if you can't though, we're chopping it up).
- Cool and chop – Cool for an hour until the toffee hardens. Break into large chunks then use a knife to chop it into small pieces and toffee pecan dust (this is really nice!). Set aside until required.
Not-too-sweet cream cheese frosting
- Cream butter – Place the cream cheese and butter in a bowl. Beat for 2 minutes on medium high until smooth and fluffy. Use the paddle attachment if using a stand mixer.
- Add the icing sugar in 3 batches, starting the beater on low after each addition, to avoid a snowstorm. Scrape down the sides as needed. Once the icing sugar is mixed in, add the vanilla and salt. Turn the beater up to high and beat for 1 minute.
- Use immediately, or refrigerate until required, even overnight, though you'll need to bring it back to room temp if it chills and hardens, and give it a good beat to re-fluff.
Recipe Notes:
- 3 x 20cm/8″ pans – 20 to 22 minutes
- 3 x 23cm/9″ pans – 18 to 20 minutes
- 2 x 20cm/8″ pans – 30 to 35 minutes
- 2 x 23cm/9″ pans – 25 to 30 minutes
Nutrition Information:
Life of Dozer
As I’m writing today’s recipe – perfectly positioned for maximum sunlight and minimum effort!
Nagi, me encantan tus recetas por lo fáciles, ¿será más bien que son superbien explicadas? Eso hace que una las ensaye sin temor aumentando el disfrute de cocinarlas, GRACIAS.
My dream fall cake 😍 I added a 1/4 of maple extract to both the candied pecans and frosting but otherwise followed the recipe exactly. I accidentally used Himalayan salt in the cake, but the subtle pops of salt really balance everything out!
I halved the recipe, and it would be helpful if all measurements had a metric measurement so it’s easier for anyone else doing the same.
I’m so glad you enjoyed this Sam! Did you click the Metric toggle above the ingredients? everything flicks over to metrics 🙂 I find it so handy for baking recipes in particular! – N x
omggg my old ass phone doesn’t show the toggle, but it showed up perfectly on desktop. Please ignore me!
Hi Nagi, one thing I’ve done to reduce the sweetness of frosting in buttercream recipes is to substitute a significant amount of the icing sugar 1 to 1 ratio with cornflour. I’ve done 50% icing sugar and 50% cornflour with your buttercream recipe and it has excellent structure and suits my very sweet averse taste buds.
Let me know if this is already a known trick or if I’m the inventor of something awesome 😁
I read about this once but also read that it gave the frosting a powdery or chalky texture?? How much of the icing sugar did you substitute?? I’ve also read about using milk powder instead. I want to try that!
Wow! That’s all I can say. This is by far the best cake I have ever eaten. Rich but not too sweet and oh so delicious. A definite bake again, thank you. I did get my Tim size wrong even though I halved the recipe. I knew there was a problem when my cake took longer than 15 minutes to cook so instead of four layers I just made two, two layer recipes. So each cake was a 1/4 recipe. Perfection
I’m so happy to hear you enjoyed this Jill!! Thank you for taking the time to come back and let me know! – N x
Sweet boy!!!
I made this with gluten free flour and lactose free cream cheese and it was great! Everyone loved it.
Glad it worked! Thanks Carolann!
Hi Carolyn, can I ask which gluten free flour you used? I’ve found there can be a marked differences in both flavour and performance.
I halved the recipe and made a 2 layer 20cm square cake and it was amazing! I managed to make it in under an hour as well! The toffee pecan was too die for.
Under two hours! That is a new record! Thanks for the feedback Angela 🙂
Nagi, you have outdone yourself again. When I saw this recipe pop up I had to try it! I halved the recipe as it was just for my family and it turned out beautifully. I used two smaller trays (half the size of yours) and followed the recipe to the T. The only issue I had was my cake top stuck to my cooling rack. It is very rich so you can’t eat much. I won’t lie, I have snuck into the fridge for a bite today!😁
Thanks Heather! Did you end up still making a four layers cake but much smaller or same size but only two layers?
Yummy! I made cupcakes and even the fussiest eater enjoyed them and came back to lick the frosting bowl!
How did the cupcakes turn out? I’m curious, that’s something we briefly mentioned with Nagi! tweaking the recipe to adapt for cupcakes size.
How many cupcakes did you get out of the mix and how long did you bake for?
It’s easier for me to take cupcakes to work than a whole cake.
Thank you.
This was insanely good, I used a 16 x 12.5 inch tray and did 3 layers and it worked beautifully . going to be in high rotation at family gatherings.
Thanks Bec! Yes, it’s such a crowd pleaser!
Do I have a reason to make an enormous pumpkin cake? No! Am I going to try to find a reason? Yes! This looks delicious!
Haha best comment! Thanks Joe!
Well… it’s a bit late for Thanksgiving in Canada (it was October 13 this year), the traditional time for pumpkin desserts, I do have some fresh pumpkin and cream cheese. So I’ll give it a go (half size recipe though)!
Thanks Carolyn! We don’t need any excuses to make this! It’s so good!
Nagi. Just had to leave a comment to tell you that your recipe is very very, very close to a pumpkin bread recipe that I use. And I have no doubt that when I try your cake, it will be amazing. But just had to give you a little fun history.
I have a pumpkin bread recipe cut out of the Boston Globe magazine (from the Boston newspaper), sometime in the late 80s or early 90s, and I have been making that recipe since then, and have never found a better one, despite having tried others over the years. I have been making this for my children for 20+ years and it is still one of the top requested quick bread at our house. I frequently make it with a maple, not too sweet buttercream or a vanilla not too sweet buttercream taken from Mark Bittman’s how to bake everything book.
I was just so tickled that your recipe was very close to mine that I couldn’t resist commenting. My recipe includes cinnamon, nutmeg, and allspice as the spices but otherwise it’s very similar.
Hi Nagi, how do you always manage to come up with recipes I want to make? This looks amazing. My holiday baking list just keeps getting longer and longer. Thanks Nagi, you’re the best. Hugs and kisses for Dozer.
Nagi, This cake looks amazing! This year we had a restaurant take out hot Thangiving dinner and a pie from Costco on our Canadian Thanksgiving which was last weekend. Hopefully I will feel better after these treatments and make this cake next year for my family. Yum. Hugs to you and Dozer. ❤️🌹
Thanks for your comment Teresa!
Oops … I just read the FAQ section and saw your comments about extra spices! Thank you!
Would You like me to make one for you
Yes please!
What a picture of self indulgence! I hope Dozer is resting well. Perhaps he’s contemplating the cake?
Thank you for this recipe. WOW! Just when one thinks you can’t outdo yourself you come up with another fantastic recipe. I’m going to use fresh pumpkin. Also Dozer is looking great. Glad for any / all Dozer updates. Hope you have a wonderful and relaxing weekend. 🙂
Thanks for your comment Claudia! Please let us know how it turns out 🙂
Can you freeze the cake ok? I really want to try this recipe, sounds amazing but it would fall in me to eat it all ; ). If i can freeze half the cake and defrost and eat the over 4-5 days would help. Thank you
I’d like to know too! I feel like it could as I have frozen carrot cake with cream cheese before and it held up well.