Pumpkin provides one of the most abundant sources of beta-carotene, which the body turns into vitamin A. It also contains a hefty amount of fiber and is a good amount of vitamin C and iron.
Egg-Land’s Best eggs are better for you than regular eggs. They contain more vitamin E, 100 mg of Omega 3 and 25% less saturated fat than regular eggs. You’ll find them in most supermarkets.
Homemade frosting is softer than store-bought so when you frost between the layers and assemble, your layers may want to slide off, where suddenly you notice your cake is a leaning tower of terror (for me)! While I was panicking – tears in my eyes, my husband, my life-saver, came up with an idea to prevent this. He put 3 long wooden skewers into the top of the cake and down through the layers, right to the bottom. This holds the layers in place until the frosting sets. Brilliant! Don’t forget to apply a thin layer of frosting aka a crumb coat before the final, thicker frosting is applied. This keeps your frosting from becoming a crumby mess. Putting the cake in the fridge after this helps to set it quickly.
Due to the cream cheese in the frosting, this cake should be refrigerated. Although the high sugar content preserves it quite a bit, it should be refrigerated over night for example. DO take it out about two hours before serving to bring it to room temperature as it should not be served cold.
I took a chance bringing a cake that I had never made before, thankfully it was easy and it worked out perfectly and people loved it!
This cake looks absolutely fabulous. I got married just a few days before my birthday, too – definitely a smart decision. =)
This cake DOES look like a dream…I have had my eye on your banana cake for ages, though. I love both bananas and pumpkin..actually made pumpkin banana bread b/c I couldnt decide!
1 (16.5 oz) box Duncan Hines yellow cake mix
2 ½ tablespoons flour
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