Triple Layer Pumpkin Cake

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

We're less than a week off from the first official day of fall, and I held off as long as I could on the pumpkin spice recipes. Love it or hate it, PS is here to stay for the next few months. The temperatures outside are still screaming summer, but yesterday I decided I needed me some pumpkin spice in my life and whipped up this Triple Layer Pumpkin Cake from Golden Blossom Honey's recipes. And you know what? I'm not even going to apologize for it because it was delicious. Just what this girl needed as I sit by the window anxiously awaiting the arrival of autumn, so I can pull out the sweaters, cozy blankets, big books and even bigger mugs of tea. 

 

 

I've had this recipe in my saved files since last fall. I was going to make it then, but I hesitated because I've never made a cake in a jellyroll pan, let alone one that was supposed to be a triple layer cake. I got inside my head and figured I'd find a way to botch it up, so I scrapped the idea altogether. But as I was scrolling through my saved pumpkin spice recipes this week, I kept coming back to this one over and over again. I figured what's the worst that can happen? I mess it up, trash it, then drive to Starbucks for my PS fix. I mean, either way I'd still come out a winner, right? After I made this cake I felt almost embarrassed that I doubted my abilities to complete the recipe from start to finish because it was so easy, I think that even the most unskilled person in the kitchen could make this without fail. Look, even if you aren't a pumpkin spice fan, I insist you at least make the icing for cupcakes, muffins or even bagels this fall. It's got *just* a hint of pumpkin peeking through the sweet honey and cream cheese mixture. It's so dang good, I know I'll be keeping a conainer stored in the fridge to add a little sweetness to my baked goods throughout autumn.

Ingredients

Cake:
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup canned solid pack pumpkin
1/3 cup sour cream
1/3 cup GOLDEN BLOSSOM HONEY
1 tablespoon vanilla
3/4 cup butter, room temperature
1 1/4 cups sugar
3 large eggs
Icing:
2 (8 ounce) packages cream cheese, softened
2 cups confectioner's sugar
1/3 cup canned solid pack pumpkin
1/4 cup GOLDEN BLOSSOM HONEY
pinch ground nutmeg
1 cup whipping cream

 

CLICK HERE FOR FULL RECIPE

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

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Pumpkin Spice, yay or nay?