Fried Pumpkin Layer Cake with Cream Cheese and Orange Frosting

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Servings: 8 to 10 servings
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

Pumpkin Cake:
1 (17 to 18-ounce) package yellow cake mix
1 cup pumpkin puree (fresh or canned)
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1 teaspoon pumpkin pie spice

Cream Cheese and Orange Frosting:
1 (8-ounce) package cream cheese, room temperature
1 stick butter, room temperature
4 cups confectioners’ sugar
1 1/2 tablespoons orange juice
1 orange, zested
3 drops yellow food coloring
1 drop red food coloring

Fry Batter:
1 cup all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 egg, beaten
1 cup milk
1 tablespoon vegetable oil

For frying:
Oil, for frying
1 recipe Pumpkin Cake
1 recipe Cream Cheese and Orange Frosting
1 recipe Frying Batter





Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.

In a large mixing bowl combine and beat with a hand held electric mixer all the ingredients until the batter is smooth. Divide the batter between the 2 prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in their pans for 5 minutes then turn out onto a wire rack and cool completely.

For the Cream Cheese and Orange Frosting:
Cream the cream cheese and butter together with an electric mixer until smooth. Beat in the confectioners’ sugar until smooth and then beat in the orange juice, zest and food coloring.

For the Fry Batter:
Whisk together all the ingredients in a large shallow bowl.

For frying:
Heat the oil in a very large Dutch oven, must be at least 11-inches wide.

Dip 1 of the cake layers in the batter and gently place it in the hot oil. Fry until golden brown and crisp, about 4 minutes per side. Transfer to a paper towel lined platter to drain. Repeat with the 2nd cake layer. Let the fried cakes cool slightly and then frost the top of 1 layer. Place the 2nd layer on top of it and frost. Don’t frost the sides, it will be pretty to see the layers of frosting and crispy fried cake.

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Reader Comments:


Paula mentioned on one of her programs she liked using cake mixes and adding eggs and milk instead of what the box called for. I did not find it on the food network, so wonder where I can find the recipe. She said it was what professional bakers used for their cakes. Thanks

By Mary Lou Douthit on February 25, 2013


Hi Belinda, Here is the recipe you're looking for:

By Jonathan Able on September 28, 2011


Paula, I saw U make a frosting made with heavy cream and confectioner sugar, please tell me how?

By Belinda Reynolds on September 13, 2011


Hi Paula, I love you recipes and love to watch your would be wonderful if you had pictures on your website of the finished recipes. Would that be a possibility? Thank you! -dana

By dana sanders on July 03, 2011


This is by far the best NEW twist on pumpkin desserts I have seen in a LONG while. I used a Twinkie pan to make the cakes (to make them easier to fry) and injected the frosting in the center. I will be serving this dish for years to come!

By Texas cutie on December 07, 2008

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