Harvest Pumpkin Cake

Cooking Instructions

Position racks to divide oven in thirds. Heat oven to 350°F. Coat three 8-in. round cake pans with nonstick spray. Line bottoms with wax paper.

Whisk pumpkin and sugars in a large bowl until sugars dissolve. Add remaining ingredients except flour; whisk until well blended. Stir in flour just until mixed. Divide batter between prepared pans (scant 11⁄4 cups each); smooth tops.

Stagger pans on oven racks and bake 25 to 30 minutes until tops spring back when center of cakes are gently pressed. Cool in pans on a wire rack 10 minutes. Run a knife between cakes and pans, invert cakes onto rack, peel off paper and cool completely.

To frost: Put 1 cake layer on a serving plate. Spread top with about 3⁄4 cup frosting. Repeat twice; spread remaining frosting on sides. Decorate with leaves, then pumpkins and fruit.

Maple Leaves Wash and pat dry about 20 assorted-size real maple leaves (see Note 1). Melt 1⁄2 cup light cocoa candy melts (see Note 2) in microwave as package directs. Using a 1-in.-wide pastry brush, top half the leaves with the melted candy, remelting candy as needed. Place on wax paper–lined rimmed baking sheet, propping some on rim of sheet to bend. Refrigerate at least 3 minutes until candy hardens (real leaves may have softened). Melt 1⁄2 cup dark cocoa candy melts; brush over tops of remaining leaves and refrigerate at least 3 minutes. Carefully pull leaves off candy (leaves may have softened). Refrigerate in a single layer until ready to use.

Marzipan Pumpkins & Fruits Tint 2⁄3 of a 7-oz roll or 8-oz can marzipan with orange paste food color (see Note 2). Divide remaining marzipan in half; tint half green and half pale yellow with paste color. Roll orange marzipan into 1⁄2-in. to 1-in. balls for pumpkins. Shape green marzipan into pears, yellow into Golden Delicious apples. Mark ridges around pumpkins with side of a toothpick or paring knife. For stems, insert whole cloves in top. Store at room temperature.

Note 1: If real maple leaves are unavailable you can substitute well-washed and dried nontoxic oak, rose or lemon leaves.

Note 2: Candy melts and paste food col­ors are available in crafts and party supply stores and in stores selling cake decorating supplies.

Planning Tip: The baked cake layers can be frozen up to 2 weeks. Thaw layers and frost cake up to 3 days before serving. Refrigerate covered. The Marzipan Pumpkins & Fruits can be made up to 2 weeks ahead. Store covered at cool room temperature. The Maple Leaves can be made up to 2 days ahead. Refrigerate covered in a single layer. Bring cake to room temperature before decorating and serving.