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Harvest Pumpkin Layer Cake

Sue Lau
Prep Time 45 mins
Cook Time 25 mins
chill time 1 hr
Course Dessert
Cuisine American
Servings 12


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



  • 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


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


  • 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.


From the kitchen of palatablepastime.com
Keyword angel cake, pumpkin