I’m so glad you enjoyed them so much, Mary! 🙂
]]>Hi Katie! I’m so sorry for the confusion! I actually updated this recipe and tweaked it a little bit. I used to use heavy cream in the frosting but I changed the recipe slightly and forgot to update that picture. So you need milk here and the heavy cream is no longer needed for the frosting. 🙂
]]>I’m so happy to hear this, Mary, thank you so much for trying my recipe, and Happy Birthday to your grandson!!
]]>I’m hope everyone loves it, Robin! 🙂
]]>I’m so gld you enjoyed it so much, Lisa! 🙂
]]>It’s not a problem. I’m happy to help. Enjoy! 🙂
]]>Yea, I’m sorry I wasted your time. I went back and watched the video again and got my answer! Thank you so much!
]]>Hi Robin! That is correct! You will need 1 teaspoon of cinnamon in addition to the pumpkin spice. 🙂
]]>I’m so glad everyone enjoyed it so much, Lisa! 🙂
]]>I made two of these for a baby shower. I followed the recipe exactly with the exception of a mild fruity olive oil instead of vegetable oil. (I typically bake with oo only but did use the butter in this. In addition I did a tsp and a half of instant coffee in enough water to dissolve added to the cream cheese frosting since the guest of honor is a pumpkin spice latte nut! Rave reviews!
]]>Hi Catherine! Increasing it by 50% will give you enough for that third layer. 🙂
]]>I’m so glad you enjoyed it, Elizabeth! 🙂
]]>I’m so glad you enjoyed it so much, Debbie! 🙂
]]>That should work just fine, Stacey! Enjoy 😊
]]>