Maple-Pumpkin Stack Cake

Name: Maple-Pumpkin Stack Cake
Yield: Makes one cake
Ingredients: 1 1/2 cups (7 1/2 ounces; 213 grams), all-purpose flour; 2 teaspoons, pumpkin pie spice; 1 teaspoon, baking powder; 1 teaspoon, baking soda; 1 teaspoon, salt; 1 1/4 cups (8 3/4 ounces; 248 grams), sugar; 8 tablespoons, unsalted butter, melted and cooled; 3 , large eggs; 1 (15 ounces; 425 grams) can unsweetened, pumpkin puree; 1 1/2 cups, heavy cream, chilled; 1/4 cup, maple syrup; 1/4 cup, pecans, toasted and chopped

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Appears in Cook's Country October/November 2012

Desserts or Baked Goods

Why stop at two? Spice up your holiday table this year with four layers of moist, tender pumpkin cake sandwiched with maple cream.

SERVESMakes one cake

TIME1¾ hours, plus 1 hour cooling

WHY THIS RECIPE WORKS

For an impressively tall cake that combines two of our favorite fall flavors, we started with four layers of tender, moist cake reminiscent of pumpkin pie, thanks to canned pumpkin puree and a jar of pumpkin pie spice. We sandwiched fluffy ...

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