When the fall season arrives you may find yourself seeking tasty desserts that feature pumpkin or squash as the main ingredient. The layered pumpkin cake is a recipe that is best for a large and eventful dinner, such as a dessert dish to add to your Thanksgiving meal. If you don’t like vanilla buttercream frosting you can substitute it for a cream cheese frosting or any other topping of your liking.
Preheat your oven to 350 degrees F. Add three eggs, 1 cup of canola oil and 1-3/4 cups of sugar to a large bowl. Use an electric mixer to blend the ingredients together.
Add 2-1/4 cups of all-purpose flour, 2 tsp. of baking soda, 2 tsp. of ground cinnamon and 1/4 tsp. of salt to a medium-sized bowl and mix the ingredients together with a spoon.
Stir the flour mixture into the large bowl of ingredients using the electric mixer on a slow speed. Stir in 3 cups of pumpkin puree.
Continue to beat the mixture well until all ingredients are finely blended together. Add half of the batter to one round cake pan and the other half to another round cake pan.
Bake both cakes for at least 35 minutes in your oven. Allow a half hour for the cakes to cool and then spread a thin layer of vanilla buttercream frosting over the top of one cake.
Place the cake with no frosting on top of the cake with frosting. Add a layer of frosting to the top cake and sprinkle 1 cup of chopped pecans over the frosting.