Triple Layer Pumpkin Cake

By cecelia26_

Ingredients

• Cake:
• 1/2 cup water
• 1/3 cup vegetable oil
• 2 eggs
• 1 package Krusteaz Pumpkin Spice Quick Bread Mix
• Cream Cheese Icing:
• 8 oz (1 cup) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla

Details

Servings 10
Adapted from krusteaz.com

Preparation

Step 1

Preheat oven to 350°F.
For Cake: In medium bowl, blend together water, oil, eggs and quick bread mix until moistened. Spoon batter into a lightly greased 15x10-inch jelly roll pan. Bake 13-16 minutes or until toothpick inserted into center comes out clean. Allow to cool. Cut cake into 3 even pieces, approximately 5x10-inches each. Set aside.
For Cream Cheese Icing: Place cream cheese, butter, sugar and vanilla in medium bowl. Using an electric mixer, mix on low speed until smooth. To frost, place one cake layer onto serving plate. Spread half of icing over cake layer, leaving sides unfrosted. Place second layer over iced layer and spread with remaining icing. Top with third cake layer. Sprinkle with powdered sugar, if desired. Store in refrigerator.