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Topic Title: Pumpkin spice cake with cream cheese icing and pumpkin butter filling
Created On Sunday September 30, 2012 8:34 PM
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scubabaker
Posts: 3223
Posted: Sunday September 30, 2012 8:34 PM
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I made some pumpkin butter in the crockpot overnight last night, and it was yummy. So then I decided to use some of it in a cake. The experiment turned out super delicious, so I thought I'd share.

Pumpkin Butter: Peeled and seeded a 5-ish pound pie pumpkin and cut it into 1-2" cubes. Mixed one cup of sugar with 2 1/2 Tbsp of pumpkin pie spice. Alternated layers of pumpkin and sugar/spice cubes in a crockpot and cooked it on low for 8 hours. When done, used an immersion blender to smooth it out (I'm sure you could use a regular blender) then put it in the fridge to cool.

Pumpkin Spice Cake: Started with a Duncan Hines Spice cake mix, added ingredients as shown on the package plus one additional egg and a small box of Jell-o Pumpkin Spice instant pudding mix.

Cream Cheese Icing: Was my first time using the Standard Cream Cheese Icing recipe that was tested by the Texas Cottage Food Law people as non-perishable. It's a package of cream cheese, a stick of salted butter, a Tbsp of vanilla and a pound of powdered sugar, and I made a double batch. The flavor was wonderful, but it is a VERY soft icing. Next time around (Thanksgiving?), I'll try a different cream cheese recipe.

Assembling the cake, I torted layers about 5/8" thick, so six in all. Between the layers I spread a thin layer of the straight cream cheese icing and then a thin layer of a 50/50-ish mix of the icing and the pumpkin butter. I then iced the whole thing with the cream cheese icing. I put it in the fridge just to firm up the icing, so it was chilled when we tried it. My husband declared it tasted just like pumpkin pie.
 
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Miss LJH
Posts: 655
Posted: Monday October 01, 2012 6:01 AM

This sounds delicious. We all bring pumpkin recipes for thanksgiving, so think I'll give this one a try. Thanks.
 
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cakedujour
Posts: 19538
Posted: Monday October 01, 2012 9:49 AM
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This sounds awesome! Thanks, Gail!
 
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sweetgrandma
Posts: 13316
Posted: Monday October 01, 2012 11:02 AM

Definitely the time of year for pumpkin!! thanks for the recipe! I've made the creamcheese frosting several times and people seem to really like it (me included! ) I've eaten it the next day without refrigerating it and it was fine.
 
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bunnywoman
Posts: 13727
Posted: Monday October 01, 2012 6:24 PM

When you talked about the immersion blender that got me to thinking about the last class we took together at Jenn's. Do you remember that pumpkin soup???? It was delish! I want that recipe. Do you remember who made that and did you ever get the recipe for it?

Pumpkin butter? OMG!!!! That sounds AMAZING!!!!!!!!!!!!!!!!!!!!!
 
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scubabaker
Posts: 3223
Posted: Monday October 01, 2012 8:01 PM
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Hey, bunny, a woman named Leslie made that soup. Here is the link she gave to the recipe:

http://www.countryliving.com/recipefinder/ginger-pumpkin-soup-3268

Her email also included the following: "I make the creme fraiche by whipping up a carton of heavy whipping cream until it is very stiff and then adding sour cream til I think it tastes good."

Enjoy!
 
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cakedujour
Posts: 19538
Posted: Monday October 01, 2012 8:55 PM
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I was thinking about that soup when I read this too! I actually made it after we got home, and it was a hit with everyone except my finicky husband. I'm going to make it again soon! Man, it is good soup!
 
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cakedujour
Posts: 19538
Posted: Monday October 01, 2012 9:02 PM
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From Country Living Magazine, the above mentioned soup recipe:

Ginger Pumpkin Soup

2 can(s) (15-ounce) pumpkin puree
3 can(s) (14 1/2-ounce) chicken broth
1 can(s) (11 1/2-ounce) pear nectar
1/3cup(s) creamy peanut butter
2 clove(s) garlic, finely chopped
2 tablespoon(s) grated fresh ginger root
2 tablespoon(s) finely chopped green onion
1 tablespoon(s) fresh lime juice
1/2teaspoon(s) salt
1/4teaspoon(s) ground cayenne pepper
Toasted pumpkin seeds (optional)
Chopped chives (optional)

In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.
Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.




 
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bunnywoman
Posts: 13727
Posted: Monday October 01, 2012 9:07 PM

Thank you!
 
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