Today, I’ll show you how to live. A little. Once you try this pumpkin cake, you’ll understand. And love me forever.
Ingredients
3x pumpkin oat pancakes
5 Tbsp cream cheese
1 tsp vanilla
2 1/2 Tbsp honey
3 Tbsp orange juice (optional)
Directions
Prepare 3 batches of pumpkin pancakes and let them cool off.
In the meantime prepare the cream cheese frosting. Mix the cream cheese, vanilla, honey and orange juice (optional) until smooth. Make sure to taste the cream cheese before adding to the pancakes, to adjust for sweetness.
Layer the pancakes in a medium-sized Tupperware or airtight container covering the surface (even if not perfectly). You might need to cut or tear some pancakes in half to cover everywhere (as you can see this doesn’t need to be pretty at this point, you won’t see it when the cake is ready!).
Cover the first layer of the pancakes with the cream cheese and repeat for the other layer (or layers – depending on your container’s size!)
Let the cake sit in the fridge for at least two hours and enjoy!
