• 2 Cups all-purpose flour
  • 2 Teaspoons baking soda
  • 1 Tsp. baking powder
  • 2 Teaspoons ground cinnamon
  • 1/2 Tsp. ground ginger
  • 1/2 Tsp. freshly ground nutmeg
  • 1/2 Tsp. salt
  • 2 Cups granulated sugar
  • 1 Cup canola oil
  • Softened butter and flour, for the cake pans
  • 4 large eggs, at room temperature
  • 1 can (15 ounces or 1 3/4 cups) solid pack pumpkin
Brandied Cream
  • 1 1/4 Cups heavy cream
  • 3 Tablespoons confectioners' sugar
  • 1 Tbsp. brandy or Cognac (use vanilla extract in place of brandy as an alternative)
  • 3 Packages (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  1. Preheat the oven to 350ºF. Lightly butter three 8-inch round cake pans. Line the bottoms with rounds of parchment paper. Dust the insides with flour and tap out the excess.
  2. Sift the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together in a medium bowl. Beat the granulated sugar, oil, and eggs together in a large bowl with an electric mixer on high speed until foamy, about 1 minutes. Reduce the mixer speed to low. In thirds, beat in the flour mixture, alternating with two additions of the pumpkin, and mix, scraping down the sides of the bowl as needed, just until smooth. Spread evenly into the cake pans.
  3. Bake until a wooden toothpick inserted in the center of a cake comes out clean, 25 to 30 minutes. Let cool in the pan on wire cake racks for 10 minutes. Run a knife around the inside of each pan and invert onto a rack to unmold the cake. Remove the parchment paper and turn right side up. Let cool completely. (The cakes can be individually wrapped in plastic wrap and stored at room temperature for up to 2 days.)
Brandied Cream
  1. Whip the cream, confectioners' sugar, brandy or vanilla together in a medium bowl with an electric mixer on high speed until the mixture is stiff. (The cream can be refrigerated for up to 8 hours. If it separates, beat until stiff.)
  1. Set one-third of the raspberries aside to garnish the cake. Using a small knife, split the remaining raspberries down their sides so they can be opened flat. Put one cake layer on a serving plate. Spread with one third of the cream and add one-half of the split berries. Add a second layer and repeat with another third of the cream and the remaining split berries. Top with the last layer of cake and remaining cream, garnish top with the reserved raspberries. (The assembled cake can be refrigerated for up to 2 hours.) Serve chilled.
Calories 457.67
Total Fat 29.81 g
Saturated Fat 7.69 g
Cholesterol 105.92 mg
Sodium 637.36 mg
Total Carbohydrates 47.42 g
Dietary Fiber 2.32 g
Protein 5.31 g