Need Fav. Fall/spice/pumpkin Cake Recipe That Can Stack
Decorating By texasseegirl Updated 28 Sep 2007 , 1:26am by LaSombra
Please list away your favorite fall cake recipes. I'm doing a tiered cake next weekend and I need a "fall flavored" cake for my center tier - something that preferably works with a cream cheese based icing. Icing suggestions would be great also!
A lot of the recipes I've seen seem to be for bundt cakes - can the recipe be used for a stacked cake as well?
This will be for a 9' round, double layer. FYI - the top layer will be a 6' inch dummy so it won't weigh too much. I didn't know if some of these type cakes would be less stable for stacking than others and that's another reason I wanted some suggestions.
Thanks! 
I came across this recipe a couple years back, and love it! Tastes just like pumpkin pie, IMO. My family loves it, and expects it at Thanksgiving every year now. It is a pumpkin cake, and since the icing that goes with the whole setup is a cream cheese icing, you know it goes with it. 
The icing listed in the recipe can be a little thin, but I bet you could just add more powdered sugar to stiffen up a bit if you needed to.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701058
HTH! 
I recently made a spice cake (yellow box with extender) and folded in half a bag of milk chocolate chips at the end. I whizzed the chips through my KitchenAid chopper until grated fine (add a teaspoon or so of flour so it doesn't start to clump). This cake got me 4 orders from the recipient's friends. It was dense and moist and stood up to quite a bit of weight on top from fondant apples.
Sorry I canlt help with pumpkin flavor!
these recipes are sounding delicious! YUM! Anyone else have any? I'm presenting some different options to my friends mom later this week so I want to make sure my bases are covered on different flavors!
Thanks!
I LOVE spice cake with apple filling and caramel or cream cheese icing. SO yummy...I have even used purchased apple butter for the filling. Very good stuff!
You can swirl some homemade caramel into any cake and get a terrific flavor with a small amount. I love making "suicide pudding" for this reason. I keep it in the fridge until I need it. The Vanilla Caramel coffee creamer from Coffeemate is AWESOME in buttercream too...I add just a little extra salt to cut the sweetness though.
This a recipe I have used for years. While it is normally baked in a jelly roll pan, I think you could easily bake it in layers, just increase the baking time.
Pumpkin Bars
This cake is good and moist; it is also very easy to whip together.
Bars:
2 cups flour
2 cups sugar
1/2 cup currants or raisins
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. cloves
1 cup oil
16 oz. can pumpkin
4 eggs
Frosting:
2 cups powdered sugar
1/3 cup margarine or butter, softened
3 oz pkg cream cheese, softened
1 Tablespoon. milk
1 tsp. vanilla
1/2 tsp. grated orange peel
Heat oven to 350 degrees. Grease 15x10" jelly roll pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350 degrees for 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely.
In small bowl, combine all frosting ingredients; beat until smooth. Spread over cooled bars. Refrigerate leftovers. 48 bars.
Thanks everyone!
Zahrah - what kind of icing did you use with your spice cake recipe?
If anyone else has anything you want to share please do - I'm getting together with my friend on Friday.
To all the expert recipe gurus out there - can you convert a recipe meant for a bundt cake into a regular cake or is there a consistency with a bundt cake that would prohibit that?
Can you tell I tend to stick to the "rules"? It's hard for me to venture outside the box on recipes and their directions which is odd considering that my mom is the queen of creating her own recipes with a pinch of this and a dash of that! 
Thanks again!
mgdqueen - I forgot to ask you - what is "suicide pudding"? Sounds sinful! 
Also, would vanilla caramel creamer be too much in a cream cheese frosting?
I may have to re-think all layers of my cake with these great recipes and suggestions!
"Suicide pudding" is the caramel pudding made by boiling unopened cans of sweetened condensed milk. The cans can explode and have very nasty results, hence the name. You can avoid the whole issue by buying cans of "Dulce de Lache" which is the same thing, it's safe because the cans are boiled by the manufacturer. You just open it and use it - definitely safer and easier. It is usually shelved beside the sweetened condensed milk.
I don't care for the dulce de leche, but I do open the cans of sweetened condensed milk and cook my own in a pot-it's thicker and richer than theirs. SO yummy! I can keep a better eye on the exact color I want it, without the risk of it exploding in the kitchen!
If you make your own, about how long do you boil it?
And if you keep it in the fridge for later, do you need to re-heat by the microwave/stovetop or does it stay pliable enough to pour directly from the fridge?
I don't let it boil in the pan, just cook low and slow for a couple of hours...actually I probably cook it for about 3 I guess. I take it off when it's nicely light brown-like caramel. If I put the extra in the fridge, I will heat it slightly so it's easier to pour-it's pretty thick. If I don't mind "gobs" like in turtle brownies, I'll just scoop it on while it's cold.
here is my spice cake recipe.
http://forum.cakecentral.com/cake_recipe-4983-0-Buttermilk-yellow-cake.html
It's the yellow cake recipe but I have spice cake as a variation. It turns out really moist because of the applesauce in it. You probably could substitute pumkin for the applesauce if you wanted and it'd turn out good as well
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