Wednesday, June 15, 2016

Penny's Pumpkin Cream Cake

I wanted a spectacular dessert to take to a friend's Thanksgiving Day celebration a few years ago and so I combined various components from several recipes.  It was awesome.  Katie and I decorated it with chocolate dipped pecan halves.

Penny's Pumpkin Dream Cake 1 box yellow cake mix
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp each freshly grated nutmeg, ground allspice, and ginger
3 eggs
1  1/4 cups water
Mix all ingredients until well blended for about 2 minutes.  Pour into two greased and floured round cake pans and bake at 350F for recommended amount of time, cool and turn out on racks to complete cooling.  
Pumpkin Dream Filling
1 8 oz. package softened cream cheese
The remaining portion of the can of pumpkin
1/4 cup sugar
1/2 tsp cinnamon
Mix until well blended and creamy. 
Place one cake layer on cake platter, mound filling on top. Spread just to edges, then top with second cake layer.
Cream Cheese Dream Frosting
1 8 ounce package cream cheese, softened
1 stick softened butter
3 cups confectioner's sugar
1 tsp vanilla
In bowl, beat cheese and butter until well mixed.  Gradually add sugar beating well after each addition.  Frosting will be quite light and creamy.  Spread over top and sides of Pumpkin Dream Cake.  Decorate sides with finely chopped pecans.  Decorate top with chocolate dipped pecan halves arranged in flower pattern.

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