Fried Pumpkin Layer Cake with Cream Cheese and Orange Frosting - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A decadent dessert of fried pumpkin cake with a fresh cream cheese and orange frosting.
Ingredients
- 1 (17 to 18) oz package yellow cake mix
- 1 cup pumpkin puree, fresh or canned
- 1 cup milk, plus 1/2 cup (divided)
- 1/3 cup vegetable oil, plus 1 tablespoon, divided
- 4 large eggs
- 1 teaspoon pumpkin pie spice
- 1 (8 oz) package cream cheese, room temperature
- 1 stick butter, room temperature
- 4 cups confectioner's sugar
- 1 1/2 tablespoons orange juice
- 1 orange, zested
- 3 drops yellow food coloring
- 1 drop red food coloring
- 1 cup all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg, beaten
- oil, for frying
Instructions
- Preheat oven to 350 º. Grease and flour 2 (9-inch) round cake pans.
- In a large mixing bowl combine and beat with a hand held electric mixer yellow cake mix, pumpkin puree, 1/2 cup milk, 1/3 cup vegetable oil, 4 eggs and pumpkin pie spice until the batter is smooth. Divide the batter between the 2 prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in their pans for 5 minutes then turn out onto a wire rack and cool completely.
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