I have a friend who absolutely loves pumpkin anything, so I made a double recipe of this in two 13x9 cake pans for her birthday and stacked them. I baked the cakes for 25 minutes, and the tops were quite brown. However, when I levelled the layers off, I found the centres were undercooked a bit (probably because I used smaller pans than recommended). I scooped out the uncooked parts and filled the holes in with the cake scraps; nobody noticed. The parts of the cake that was well cooked were wonderful. It was moist, but still had the texture of a cake, and held up very well under the fondant, and with the carving. To me, the pumpkin taste wasn't very strong, and my boyfriend guessed that it was carrot cake. However, when I got the birthday girl to guess, she knew it was pumpkin on the first bite. I used a cream cheese frosting, not really following any particular recipe proportions, and flavoured it with a bit of lemon juice, cinnamon, and just a hint of ground cloves to complement the pumpkin; it turned out pretty well.
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I have a friend who absolutely loves pumpkin anything, so I made a double recipe of this in...