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Pumpkin Layer Cake

Recipe photo courtesy of Marcus Nilsson

This spiced pumpkin cake is enhanced by layers of a delectably rich frosting that features cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you can't find fresh ones, use pears or apples instead.

Source: Martha Stewart Living, November 2010
Total Time Prep Servings Yield



Cook's Notes

Make Ahead: Unfrosted cakes can be stored, wrapped in plastic, at room temperature for up to 2 days.

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How would you rate this recipe?
  • shawromanyyaho
    10 NOV, 2017
    This was delicious - can't imagine why anyone would give it a low rating! Although I have to admit that I had to use fresh pumpkin rather than canned (baked to soften and then pureed) since I can't get the canned kind where I live, so I don't know if the cake I made tastes terribly different from the 'original'.
  • pygmyblue
    27 SEP, 2013
    I made this cake for a work birthday. Everyone loved it! the fruit compote is a must. I used 5 pears instead of the quince and cut the amount of sugar in half since the pears are naturally sweeter. Perfect. Awesome cake and easy to make too.

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