Pumpkin Chiffon Cake

By srumbel

the texture of the cake is sooooo moist and light and the whipped cream topping is incredible. Am I the only one that has never thought to put brown sugar in whipped cream? It is sooooo yummy and makes the perfect cake topping, especially for those of us who don’t really like traditional frosting.
from butterwithasideofbread.com

Ingredients

• TOPPING:
• 1 white cake mix
• 3/4 cup water
• 2 eggs
• 1/4 cup oil
• 1 cup pumpkin
• 2 tsp Pumpkin Pie Spice
• 1 tsp baking soda
• 1 pint whipping cream
• 3/4 cup brown sugar
• 1/2 tsp vanilla

Preparation

Step 1

Mix all the ingredients together and bake in a greased 9X13 pan for 25-30 minutes at 350, until a toothpick inserted in the center comes out clean.

TOPPING

Whip the whipping cream with an electric mixer until soft peaks form. (This goes so much faster if you use a metal bowl that has been placed in the freezer for about an hour beforehand.) Add the brown sugar and vanilla and mix well. Keep refrigerated until ready to serve and then place a dollop of the topping on each slice of cake when serving