Brown Butter Pumpkin Layer Cake
A welcome addition to the holiday table, this straightforward frosted layer cake can be created with either canned or homemade puréed pumpkin. Frosting – To a huge bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer). Line the bottom of a 11×15-inch jelly roll pan with parchment paper (this is a should) and lightly grease the sides with oil. Add enough red and yellow food coloring to the frosting mixture to turn it vibrant orange.
I typically despise when individuals deviate from a recipe and post how they hate it or loved it but… my deviations were minor 🙂 I can only think about how excellent it is with yellow but I can say, Butter cake mix (I utilised generic Kroger brand) was PERFECTION! And this time I utilised fat absolutely free condensed milk, low fat whipped topping, and I added 1/2 tsp of pumpkin pie spice to the cake mix and 1/two tsp pumpkin pie spice to the whipped topping ahead of placing it on the cake.
Click on the hyperlink in the photo credit to get the Pumpkin Spider Cupcakes with Dulce de Leche Buttercream Spider Net recipe on the Sweetest Kitchen blog. Try this: Acquire a box of yellow cake mix and a 15-ounce can of pumpkin puree, then drop by the spoonful on a cookie sheet …
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