Maple-Pumpkin Stack Cake

From Cook's Country | October/November 2012

Why this recipe works:

For an impressively tall cake that combines two of our favorite fall flavors, we started with four layers of tender, moist cake reminiscent of pumpkin pie, thanks to canned pumpkin puree and a jar of pumpkin pie spice. We sandwiched fluffy whipped cream sweetened with real maple syrup between… read more

For an impressively tall cake that combines two of our favorite fall flavors, we started with four layers of tender, moist cake reminiscent of pumpkin pie, thanks to canned pumpkin puree and a jar of pumpkin pie spice. We sandwiched fluffy whipped cream sweetened with real maple syrup between the layers and topped the whole thing off with crunchy toasted pecans.

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Makes one cake

Ingredients

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