Pumpkin Spice Cake with Cranberry Mousse Filling
Makes 1 (9-inch) cake
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
  • 1 (15-ounce) can pumpkin
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk
  • Cranberry Mousse Filling (recipe follows)
  • Cinnamon Buttercream (recipe follows)
  • Garnish: sugared cranberries
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in pumpkin.
  3. In another large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Cranberry Mousse Filling between layers. Spread Cinnamon Buttercream on top and sides of cake. Garnish with sugared cranberries, if desired. Cover and refrigerate for up to 3 days.
Kitchen Tip: To make sugared cranberries, roll lightly dampened fresh cranberries in granulated sugar to fully coat. Let them stand on a piece of wax or parchment paper until dry.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/pumpkin-spice-cake-with-cranberry-mousse-filling-recipe/