Recipes and Cooking Pumpkin Sandwich Cake 5.0 (1) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 16 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts 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 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. 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. 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. 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. Store cake, loosely covered, in refrigerator. Makes 8 servings. Chocolate Cream Icing 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. Rate it Print Nutrition Facts (per serving) 466 Calories 26g Fat 56g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.