2cupspumpkin pureeyou will need to buy 2 15-ounce cans
1 ½teaspoonsground cinnamon
For the Filling:
2cupsheavy whipping cream
Preheat oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
Mix wet cake ingredients until mixed well and then add all the dry ingredients to the same bowl. Stir to combine until just mixed but smooth. Do not overmix.
Divide batter evenly between the three cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Set cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan at all before removing the cake from the pan.
Level the cakes using a leveler to remove the curved top. Toss top, or use in another recipe like cake pops or cake truffles.
Combine filling ingredients in a medium saucepan. Heat over medium-low while stirring frequently. When filling comes to a boil, continue to stir for 1-2 minutes while mixture thickens.
To assemble the cake, start with a cake layer (top side down) on a cake plate. Top with 1/3 of the filling. Repeat with the next two layers. If desired, add some of the filling to a decorating bag and use a icing tip to decorate the top of the cake.
If desired, top with additional garnishes like caramel sauce, chocolate ganache, and/or pecans.