Pumpkin Sandwich Cake

This moist cake recipe with cream cheese filling keeps so well in the refrigerator, it's a good one to keep on hand for drop-in guests.

Pumpkin Sandwich Cake
Photo: Andy Lyons
Prep Time:
30 mins
Bake Time:
16 mins
Total Time:
30 mins
Servings:
8

Ingredients

  • ¾ cup all-purpose flour

  • 1 ½ teaspoon pumpkin pie spice

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 3 eggs

  • 1 cup granulated sugar

  • ¾ cup canned pumpkin

  • ½ cup whipping cream

  • ½ 8 ounce package cream cheese, softened

  • ½ cup powdered sugar

  • 1 recipe Chocolate Cream Icing (see recipe below)

  • Pumpkin pie spice

Chocolate Cream Icing

  • ½ cup whipping cream

  • 1 cup bittersweet or semisweet chocolate pieces

Directions

  1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.

  2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

  3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.

  4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.

  5. Store cake, loosely covered, in refrigerator. Makes 8 servings.

Chocolate Cream Icing

  1. In small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.

Nutrition Facts (per serving)

466 Calories
26g Fat
56g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 466
% Daily Value *
Total Fat 26g 33%
Saturated Fat 16g 80%
Cholesterol 137mg 46%
Sodium 184mg 8%
Total Carbohydrate 56g 20%
Total Sugars 41g
Protein 7g
Vitamin C 1.2mg 6%
Calcium 70.7mg 5%
Iron 2.9mg 16%
Potassium 238mg 5%
Folate, total 36.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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