Pumpkin Pie Cake II: A Decadent Fall Dessert Recipe
Fall is officially here, and that means it’s time to embrace all things pumpkin spice! While pumpkin pie is a classic, sometimes you want something a little different. Enter the Pumpkin Pie Cake II – a layered dessert that combines the best of both worlds. This recipe is an update to a previous pumpkin pie cake recipe, offering an even richer, more flavorful, and visually stunning dessert perfect for Thanksgiving, holiday gatherings, or simply a cozy autumn evening. Get ready to impress your family and friends with this delectable treat!
**Why Pumpkin Pie Cake II?**
You might be wondering, “Why another pumpkin pie cake recipe?” This isn’t just any pumpkin pie cake. This version builds upon the original with the following improvements:
* **Enhanced Spice Blend:** We’ve fine-tuned the spice blend to create a warmer, more complex flavor profile that truly captures the essence of fall.
* **Creamier Filling:** The pumpkin pie filling is now even smoother and creamier, thanks to a secret ingredient (which we’ll reveal shortly!).
* **Moister Cake Layers:** The cake layers are unbelievably moist and tender, ensuring that every bite is a delight.
* **Improved Structure:** The cake holds its shape better, making it easier to slice and serve.
* **Stunning Presentation:** We’ve incorporated tips for achieving a beautiful and professional-looking cake.
**Ingredients You’ll Need:**
This recipe is divided into three parts: the cake layers, the pumpkin pie filling, and the cream cheese frosting. Let’s gather our ingredients!
**For the Cake Layers:**
* 2 ½ cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* ½ teaspoon salt
* 1 ½ cups granulated sugar
* ½ cup packed light brown sugar
* ½ cup (1 stick) unsalted butter, softened
* ½ cup vegetable oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup pumpkin puree (not pumpkin pie filling)
* 1 cup buttermilk
**For the Pumpkin Pie Filling:**
* 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
* 1 (14-ounce) can sweetened condensed milk
* 2 large eggs
* 1 teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* ¼ teaspoon ground nutmeg
* ¼ teaspoon salt
* ½ cup heavy cream (the secret ingredient!)
**For the Cream Cheese Frosting:**
* 8 ounces cream cheese, softened
* ½ cup (1 stick) unsalted butter, softened
* 4 cups powdered sugar
* 1 teaspoon vanilla extract
* 2-4 tablespoons milk, as needed
**Equipment:**
* Three 9-inch round cake pans
* Parchment paper
* Mixing bowls (large and medium)
* Electric mixer (stand or hand-held)
* Rubber spatula
* Measuring cups and spoons
* Wire rack
* Offset spatula or knife for frosting
**Step-by-Step Instructions:**
Now, let’s get baking! Follow these detailed instructions to create your own stunning Pumpkin Pie Cake II.
**Part 1: Making the Cake Layers**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper rounds for easy release.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. This ensures that the spices are evenly distributed throughout the cake.
3. **Cream Wet Ingredients:** In a separate large bowl, cream together the granulated sugar, brown sugar, butter, and vegetable oil until light and fluffy. This step is crucial for creating a tender cake.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
5. **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix, as this can result in a tough cake.
6. **Stir in Pumpkin Puree:** Gently fold in the pumpkin puree until evenly distributed.
7. **Divide Batter:** Divide the batter evenly among the prepared cake pans. You can use a kitchen scale to ensure that each pan has the same amount of batter for even baking.
8. **Bake:** Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
**Part 2: Preparing the Pumpkin Pie Filling**
1. **Combine Ingredients:** In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, nutmeg, and salt.
2. **Add Heavy Cream:** Stir in the heavy cream. This is the secret ingredient that adds extra creaminess and richness to the filling.
3. **Prepare for Layering:** No baking is required for the filling itself. It’s crucial the cake layers are completely cool before assembling the cake to prevent the filling from melting or becoming runny.
**Part 3: Making the Cream Cheese Frosting**
1. **Cream Butter and Cream Cheese:** In a large bowl, cream together the softened cream cheese and butter until smooth and creamy. This is best done with an electric mixer.
2. **Add Powdered Sugar:** Gradually add the powdered sugar, beating on low speed until combined.
3. **Add Vanilla and Milk:** Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. It should be smooth, creamy, and easily spreadable.
**Part 4: Assembling the Pumpkin Pie Cake II**
1. **Level the Cake Layers (Optional):** If your cake layers are uneven, use a serrated knife to carefully level the tops. This will ensure that your cake is stable and looks professional.
2. **Place First Layer:** Place one cake layer on a serving plate or cake stand.
3. **Add Pumpkin Pie Filling:** Spread half of the pumpkin pie filling evenly over the first cake layer.
4. **Add Second Layer:** Carefully place the second cake layer on top of the filling.
5. **Add Remaining Filling:** Spread the remaining pumpkin pie filling evenly over the second cake layer.
6. **Top with Third Layer:** Place the third cake layer on top of the filling.
7. **Frost the Cake:** Frost the entire cake with the cream cheese frosting. You can use an offset spatula to create a smooth, even surface or add swirls and decorative touches.
8. **Chill (Optional):** For best results, chill the cake in the refrigerator for at least 30 minutes before serving. This will allow the filling to set and the frosting to firm up.
**Tips for Success:**
* **Use Room Temperature Ingredients:** Using room temperature ingredients, especially butter and eggs, will help the cake batter emulsify properly, resulting in a smoother and more even texture.
* **Don’t Overmix the Batter:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Measure Accurately:** Accurate measurements are essential for baking success. Use measuring cups and spoons specifically designed for baking.
* **Cool Cakes Completely:** Make sure the cake layers are completely cool before assembling the cake. This will prevent the filling from melting and the frosting from sliding off.
* **Use Parchment Paper:** Lining the cake pans with parchment paper makes it easy to release the cakes without breaking them.
* **Chill the Cake:** Chilling the cake before serving allows the flavors to meld together and the frosting to set up, making it easier to slice and serve.
* **Get Creative with Decoration:** Feel free to get creative with your decorating! You can add a sprinkle of cinnamon, chopped nuts, or even a drizzle of caramel sauce.
**Variations:**
* **Spice Cake Layers:** For an even spicier cake, add an extra ½ teaspoon of cinnamon and ¼ teaspoon of ginger to the cake batter.
* **Nutty Cake Layers:** Add ½ cup of chopped pecans or walnuts to the cake batter for a nutty flavor and texture.
* **Maple Cream Cheese Frosting:** Replace the vanilla extract in the frosting with 1 teaspoon of maple extract for a maple-flavored frosting.
* **Caramel Drizzle:** Drizzle the cake with caramel sauce before serving for an extra touch of sweetness and flavor.
* **Chocolate Chips:** Add chocolate chips to the cake layers for a delightful twist. About 1/2 cup should do it, or more, depending on preference.
**Serving Suggestions:**
* **With a dollop of whipped cream:** A classic pairing!
* **With a scoop of vanilla ice cream:** A perfect complement to the warm spices of the cake.
* **With a sprinkle of cinnamon:** Adds a touch of warmth and elegance.
* **With a cup of coffee or tea:** A cozy and comforting combination.
* **As a Thanksgiving dessert:** A delicious alternative to traditional pumpkin pie.
* **At a holiday gathering:** A crowd-pleasing dessert that’s sure to impress.
**Storage Instructions:**
* Store leftover cake in an airtight container in the refrigerator for up to 3 days.
* For longer storage, you can freeze the cake layers individually or the entire cake. Wrap tightly in plastic wrap and then in aluminum foil. Frozen cake will keep for up to 2 months. Thaw in the refrigerator before serving.
**Troubleshooting:**
* **Cake is dry:** This could be due to overbaking or using too much flour. Make sure to measure your ingredients accurately and avoid overbaking.
* **Cake is dense:** This could be due to overmixing the batter. Mix until just combined.
* **Filling is runny:** Make sure the cake layers are completely cool before adding the filling. Chilling the cake after assembly will also help the filling to set.
* **Frosting is too thick:** Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
* **Frosting is too thin:** Add powdered sugar, one tablespoon at a time, until the frosting reaches your desired consistency.
**Nutrition Information (Approximate):**
Please note that the nutrition information is an estimate and may vary depending on the specific ingredients used.
* Calories: 450-550 per slice
* Fat: 25-35 grams per slice
* Carbohydrates: 50-60 grams per slice
* Protein: 5-7 grams per slice
**Conclusion:**
The Pumpkin Pie Cake II is a truly special dessert that’s perfect for fall. With its moist cake layers, creamy pumpkin pie filling, and decadent cream cheese frosting, it’s a guaranteed crowd-pleaser. Follow these detailed instructions and tips to create your own masterpiece. Enjoy the flavors of fall with every delicious bite! Happy baking! This recipe is more than just a dessert; it’s an experience, a celebration of the season, and a way to share warmth and joy with those you love. So gather your ingredients, preheat your oven, and get ready to create a Pumpkin Pie Cake II that will be the star of your next gathering. And remember, baking is all about having fun and experimenting, so don’t be afraid to add your own personal touch to the recipe. Whether you add a sprinkle of cinnamon, a drizzle of caramel, or a handful of chocolate chips, make it your own and enjoy the process. The most important ingredient is always love!