Harvest pumpkin  layer cake is moist and spicy with walnuts, apple butter spread and butterscotch buttercream for an over the top PumpkinWeek dessert.

Harvest Pumpkin Layer Cake

By Sue  Lau | Palatable Pastime

This post is sponsored on behalf of #PumpkinWeek. Our generous sponsors Dixie Crystals, Sweets & Treats, Torani and Cabot Cheeses  have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

My recipe of the day is for Harvest Pumpkin Layer Cake, a triple layer cake made with pumpkin, toasted  walnuts, layers of apple butter spread and a butterscotch buttercream frosting.  It is part of #PumpkinWeek, which is  a sponsored  blogger  event with lots of fun, recipes, and a giveaway.

Layer cakes for the home cook

I have been wanting to post a layer cake for awhile, even though I am not as adept at cake decorating as some of my talented friends.

But for the purposes of the home cook, I think it turned out rather nice. I can promise you on flavor as I don’t disappear when it comes time to deliver on that count.

This is one I am hoping many might feel comfortable making without feeling intimidated and offer it as a dessert table option for their family and friends this Thanksgiving. I know Canadian Thanksgiving is coming up in a few weeks, and later of course the American  one. But you could also make this for autumn birthdays and even for Christmas. So don’t forget to pin for later!

For this recipe I utilized Dixie Crystals brown sugar and powdered confectioners sugar, Torani Butterscotch Puremade syrup, and decorative Autumn sprinkles by Sweets & Treats,   as they each  provided me with product samples to use  in recipes.

It’s Pumpkin  Week!

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

The Raffle!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

PRIZE#3 TORANI

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups were a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Harvest Pumpkin Layer Cake

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Chocolate Peanut Butter Pumpkin Smoothie from It Bakes Me Happy
Falling for Orange: Pumpkin Amaro Cocktail from Caroline’s Cooking
Pumpkin Hazelnut Homemade Latte from The Beard and The Baker
Pumpkin Spice Hot Chocolate with Butterscotch Whipped Cream from Family Around the Table
Pumpkin Spice White Hot Chocolate from Blogghetti
The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy

Pumpkin Breakfasts & Baked Goods:
Cinnamon Pumpkin Donuts from Daily Dish Recipes
Pumpkin Cheese Biscuits from Shockingly Delicious
Pumpkin Pop Tarts from Jen Around the World

Savory & Snack Pumpkin Recipes:
Creamy Pumpkin Pasta from The Bitter Side of Sweet
One Pot Pumpkin Pasta with Brie and Toasted Walnuts from Food Above Gold
Pumpkin & Cheddar Scalloped Potatoes from Sweet Beginnings
Pumpkin Coriander Soup from Frugal & Fit
Pumpkin Cornbread from 4 Sons R Us
Pumpkin Sausage Cheese Ball Balls from Strawberry Blondie Kitchen

Pumpkin Desserts:
Chai Pumpkin Cupcakes from The Crumby Kitchen
Fast & Easy Pumpkin Pie Pudding from Creative Southern Home
Harvest Pumpkin Layer Cake from Palatable Pastime
Pumpkin and Cream Cheese Swirl Bars from Our Good Life
Pumpkin Cream Cheese Dip from The Mandatory Mooch
Pumpkin Pie Cheesecake Cookie Cups from Big Bear’s Wife
Pumpkin Pie Cut-Out Cookies from Love & Confections
Pumpkin Pudding Cookies from For the Love of Food
Pumpkin Spice Rice Krispies Treats from Kelly Lynns Sweets and Treats
Salted Caramel Pumpkin Ice Cream from My Sweet Zepol
White Chocolate Chip Pumpkin Cookies from Cheese Curd In Paradise
Vegan Pumpkin Cupcakes from Cindy’s Recipes and Writings

Harvest Pumpkin Layer Cake

Remember to  check back  tomorrow for  more new recipes and fun!

You Might Also  Like:

Coconut Syrup Cake

Amish Pumpkin Roll

Cinnamon Swirl Bundt Cake

Laura’s Old-Fashioned Prune Cake

Italian Cream Bundt Cake

Need more info on the event sponsors in this post?

Dixie Crystals normally provides lots of all kinds of sugar but for this round of Pumpkin Week opted to send me provisions from Amazon, of which I chose a selection of vanillas, still having some of their wonderful product on hand to use as well.

And their sugars are fantastic- they have lots of granulated, confectioners and brown sugars for any kind of baking you can imagine.

DIXIE CRYSTALS: 

FB: @DixieCrystalsSugar

Insta: @dixie_crystals

Twitter: @DixieCrystals 

Pinterest: @dixiecrystals

Sweets &  Treats also provided, and from their selections I chose an Autumn mix of sprinkles and also some  autumn leaves mix, plus a few decorative straws to use in later posts-  their paper products are  adorable!

SWEETS & TREATS: 

FB: @shopsweetsandtreats

Insta: @shopsweetsandtreats

Twitter: @Sweets_Treats 

Pinterest: @sweetsandtreats

Torani

Torani provided a couple of their Puremade products: Butterscotch syrup (used in this recipe) as well as the caramel syrup (which I have used elsewhere).

TORANI:

FB: @ToraniFlavor

Insta: @torani

Twitter: @torani

Pinterest: @ToraniFlavor

Harvest Pumpkin Layer Cake

Sue Lau

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Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

chill time 1 hour hr

Course Dessert

Cuisine American

Servings 12

Equipment

• 3 8-inch cake pans
• parchment paper
• Baker's release spray

Ingredients

  

1x2x3x

Cake:

• 15 ounce can pumpkin
• 3 large eggs
• 1-1/2 cups Dixie Crystals light brown sugar
• 1 cup melted butter cooled
• 1/4 cup Torani Butterscotch syrup
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 cup chopped toasted walnuts

Butterscotch Frosting:

• 1-1/2 cups butter at room temperature
• 4-1/2 cups sifted Dixie Crystals powdered sugar
• 1/4 cup Torani Butterscotch syrup
• 1 teaspoon vanilla powder

Other:

• 1/2 cup apple butter
• 1/2 cup Sweets & Treats autumn decorating sprinkles
• 1 box (1.69 ounce) Wilton pumpkin icing decorations

Instructions

 

• Preheat oven to 350°F.
• In an electric mixer fitted with a paddle attachment, mix pumpkin, eggs, brown sugar, cooled melted butter, Butterscotch syrup and vanilla until smooth.
• Stir together the flour, baking powder, baking soda, salt, and spices.
• Gradually add flour mixture to mixer and beat until you have a smooth batter.
• Fold in the chopped walnuts.
• Line three 8-inch cake pans with parchment and spray bottom and sides with baker's release spray.
• Add 3-1/2 cups of batter to each pan.
• Bake in the preheated oven for 15 minutes, then rotate the pans and bake for 10-15 minutes more, or until cakes test done.
• Let the cakes cool for ten minutes in the pans, then turn them out and finish cooling on a wire rack. Discard parchment underneath.
• Level cakes with a serrated knife.
• Stack bottom layer, top with 1/4 cup apple butter, then 1/4 cup Butterscotch frosting.
• Top with another layer and repeat.
• Place the last cake on upside down and frost an initial layer on top and sides, scraping off excess.
• Chill one hour, then finish applying frosting.
• Decorate with autumn sprinkles and candy pumpkins.

Notes

From the kitchen of palatablepastime.com

Keyword angel cake, pumpkin

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