PUMPKIN LAYER CAKE

FOR THE CAKE:
1 (18 oz) pkg yellow cake mix
1 cup canned pumpkin puree (not pie filling)
1/3 cup oil
1/2 cup water
3 eggs
3 tsp pumpkin pie spice
FOR THE CINNAMON WHIPPED CREAM FROSTING:
2 cups heavy (whipping) cream
1/4 cup confectioner's sugar
1/4 tsp cinnamon
FOR THE GARNISH:
1/4 cup candy corn
12 pumpkin shaped candies

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour two (8 or 9-inch) round cake pans.

In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared pans.

Bake at 350 degrees F for 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool completely.

TO MAKE THE FROSTING:
In medium bowl, beat whipping cream until soft peaks form. Add confectioner's sugar and cinnamon; beat until stiff.

TO ASSEMBLE AND DECORATE THE CAKE:
Place 1 cake layer, top side down, on serving plate; spread with 3/4 cup frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with candy corn. Refrigerate 30 minutes before serving. Store in refrigerator.

Servings: 12
Adapted from source: Ursula T.