Pumpkin Layer Cake

I made this cake this past Thanksgiving and there were no leftovers which was really disappointing to me because I think this cake just gets better the longer the flavors have to mix together. Make it a day in advance for the best flavor!

photo: Jen Fariello Photography

Ingredients

• 1 Baking Spray
• 18.25 Oz spice cake mix
• 1 Cup canned pumpkin
• 1/2 Cup milk (I use 2%)
• 1/3 Cup canola oil
• 3 Whole large eggs
• 1/2 Tsp ground cinnamon
• 1/2 Tsp ground nutmeg
• 1/2 Cup chopped pecans, toasted
• 7 Whole pecans
• 8 Oz cool whip
• 8 Oz cream cheese
• 1 Cup sifted confectionery sugar
• 1/2 Cup butter, softened
• 2 Tsp vanilla

Directions

1. Preheat oven to 350 degrees. Spray 2 - 9 round cake pans with baking spray. Pour a little of the spice cake mix into pans and shake to coat, tap excess into mixing bowl.
2. Place cake mix, canned pumpkin, milk, canola oil, eggs, cinnamon and nutmeg in a large mixing bowl and blend until well combined. Check the sides and bottom of the bowl to be sure its well combined. Divide the batter evenly between the pans.
3. Bake until a toothpick inserted into the center comes out clean, about 28 minutes. Remove the pans from the oven and allow to cool for about 10 minutes. Turn cakes out on to a cooling rack to finish cooling.
4. Place chopped nuts on a baking sheet and bake at 350 degrees for about 2 minutes or just until you begin to smell them.
5. Meanwhile beat cream cheese until soft, add sifted sugar, softened butter and vanilla. Once well combined use a spatula to hand mix in the whipped topping.
6. Once cakes are cool, spread frosting on bottom layer of cake. Sprinkle chopped nuts all over frosting. Place other layer on top of cake. Frost entire cake. Garnish top with whole pecans in pattern of your choice.