Pumpkin Spice Layer Cake- Fast and Furious Friday Style

Although this delicious cake looks very time consuming- it is not. The recipe comes from my good friend Chery's website, Entertaining at Home .

No one will guess this showstopper dessert with a luscious cinnamon frosting starts with a mix! It's a year-round favorite with Linda Murray from Allenstown, New Hampshire.

1 package(18-1/4 ounces) yellow cake mix
3 eggs
1 cup water
1 cup canned pumpkin
1-3/4 teaspoons ground cinnamon, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2-1/2 cups vanilla frosting
1-1/4 cups chopped walnuts

In a large mixing bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Pour into two well-greased and floured 9-in. round baking pans. Bake at 375 for 25-30 minutes or until a toothpick inserted near the centers comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Combine frosting and remaining cinnamon; spread between layers and over top and

Press walnuts lightly into frosting on sides of cake.

Yield: 10-12 servings.

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It's no trick- just a couple of great treats! A Wonderful Magazine giveaway and A recipe for Mini Pumpkin Cakes

I am pleased to be giving away a one-year subscription (13 issues- a $19.95 value) of my favorite magazine, SOUTHERN LIVING.

Each month I sit back and enjoy their beautiful photos of some of the best recipes and gorgeous home decor that Southern hands can create.

I have yet to try one of their recipes that I didn't love!
So, I decided to share this treat with one lucky reader!

It's easy to enter:

*Leave me a comment telling me about your favorite magazine. (1 chance)
* Follow this blog (1 extra chance)
* Post about this giveaway (1 extra chance)
*Put a link on your sidebar about this giveaway (1 extra chance)
* Tweet this post (1 extra chance)

Now, be sure to tell me if you deserve extra chances and leave a link to your blog so I can find you.

This offer is good in the continental US only.
Contest ends on Sunday, October 25, at midnight (CT)
Winner's name will be announced Monday, October 26 by 9:00 AM (CT)

The winner's name will be drawn by the good old fashioned name in the hat method. SCOUT'S HONOR I will be honest and fair.

Winner will receive their first magazine 4-8 weeks following the announcement date.
*Southern Living is in no way involved in this giveaway- this is from yours truly.

Now, for the recipe.

I chose to share the cover recipe from the current issue.

MINI PUMPKIN CAKES


*Makes 8 pumpkins
Ingredients

* 3/4 cup butter, softened
* 1 (8-oz.) package cream cheese, softened
* 2 cups sugar
* 2 large eggs
* 1 1/2 cups canned pumpkin
* 1/2 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* Caramel-Rum Glaze*
* Or Vanilla Glaze
* Caramel Stems, Leaves, and Vines (optional, instructions below)

Preparation

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

2. Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans, filling three-fourths full.

3. Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

*Vanilla Glaze may be substituted.

CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.

CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.

CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.

Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pans. Only have one pan? Bake batter in two batches, washing and drying pan between batches.

*Recipe and photo is from their website: www.southernliving.com

GOOD LUCK!

*Be sure to check out more Blog Carnival Giveaways here.

Suzi Q Cake

This cake has been a favorite around our house for many years.

My middle son would request it each year for his birthday cake and it is always a hit when I take it to potlucks and get togethers.

The photo above is when I made it for Big Al for Valentine's Day, so I had made it in my heart shaped pans, but any way you choose to serve it will be the right way as it is delicious ! It is also a semi homemade cake as it starts with a cake mix.

YOU WILL NEED:

Your favorite brand chocolate, fudge or devil's food cake mix, baked according to package directions. (Either bake it in 2 pans, or bake in one pan, then separate into two layers after it cools.)

Mix together:
1 (8 oz.) pkg. softened cream cheese
1 10 oz. Cool Whip
2 cups powdered sugar

Mix till smooth.

*This is one of THE BEST TASTING FILLINGS that can be used in many recipes and we also use it as a delicious fruit dip. You gotta' try it!

Spread filling between layers and also on top of the top layer.




Then around sides only, spread a small can of MILK chocolate frosting (or your favorite homemade recipe).

Serve immediately and refrigerate leftovers. It is great cold too...for breakfast!
(Am I the only crazy person that enjoys cake for breakfast?)