For over thirty years we’ve made this scrumptious fall dessert in celebration of our little pumpkin’s birthday. Now he is an adult with a November pumpkin too. A few years ago we brought the baked layers to Costa Rica, whipped the icing and assembled the cake there as a birthday surprise, monkeys howling in the background.
I don’t remember where this recipe originated. Fragrant, moist and surprisingly light, pumpkin cake is great the day you make it. It improves over time. Be sure to refrigerate it if you have leftovers.
Last night I used light cream cheese and fewer nuts and my husband complained.