Double Layer Cake with Pumpkin Frosting and Candy Corn Crumble

We’re moving into autumn and with summer drawing to a close I am looking forward to a fall menu. So many of my favorite comfort foods are permanently etched into my memories of time spent around fall dining room tables. My mom loved treating us to Pumpkin Spice Cake, Pumpkin Cake (made just like carrot cake but she used shredded pumpkin instead) and one of my all time favorites; Caramel Cake with Toasted Mini-Marshmallows. Now, that I have of my own kids, I enjoy treating them to a few of my fall favorites like my Double White Layer Cake with Pumpkin Frosting and Candy Corn Crumble. This is a delicious made from scratch recipe and we love it. Around these parts, this cake doesn’t last long.

Double Layer Cake with Pumpkin Frosting and Candy Corn Crumble

Ingredients:

Your favorite white cake mix recipe or boxed cake mix. Prepared according to the directions. I used The Best White Cake {Ever} recipe from Add a Pinch.

Pumpkin Frosting Ingredients:

• 3 Cups Confectioner’s Sugar
• 1 Cup Sweet Cream Unsalted Butter
• 1 Tablespoon Pumpkin Pie Extract
• 1/2 Tablespoon Vanilla Extract
• 2 Tablespoons Heavy Whipping Cream
• 1/2 Cup Chopped Candy Corn

Directions:

1. Mix together sugar and softened room temperature butter. Mix on low speed until sugar and butter are well combined, then adjust speed to medium for about 2-3 minutes.

2. Add pumpkin extract and continue to beat on low for 2 minutes.

3. Add the vanilla extract and heavy cream. Increase to medium speed and mix for 2 more minutes. You can add more heavy cream to adjust consistency.

 

Double Layer Cake with Pumpkin Frosting and Candy Corn Crumble

 

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Recipe type: Dessert

Ingredients

• Pumpkin Frosting Ingredients:
• 3 Cups Confectioner's Sugar
• 1 Cup Sweet Cream Unsalted Butter
• 1 Tablespoon Pumpkin Pie Extract
• ½ Tablespoon Vanilla Extract
• 2 Tablespoons Heavy Whipping Cream
• ½ Cup Chopped Candy Corn

Directions

1. Mix together sugar and softened room temperature butter. Mix on low speed until sugar and butter are well combined, then adjust speed to medium for about 2-3 minutes.
2. Add pumpkin extract and continue to beat on low for 2 minutes.
3. Add the vanilla extract and heavy cream. Increase to medium speed and mix for 2 more minutes. You can add more heavy cream to adjust consistency.
4. Chop the candy corn and add after the cake is completely frosted with pumpkin frosting.

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More Pumpkin Recipes

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Pumpkin Pie Spiced Sweet Potatoes

Diary-Free Pumpkin Spice Latte

Pumpkin Spice Lactation Cookies

Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Pancakes