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pumpkin pie cream cake

Syndilou avatar
Recipe by
Cindy Rice
@Syndilou
Springfield, VT

This cake is awesome..REALLY AWESOME..!!.. Super moist..bite after bite..my 11 yr.old will not eat anything with cream cheese..he absolutely loves this cake..( course I haven't told him yet .. Lol ) I inherited the basics of this recipe from a very lovely 89 yr. old Russian lady after she passed almost 4 yrs ago...the basic recipe didn't have baking powder either..I decided to keep it that way.. YOU MUST TRY THIS..I changed this recipe up a bit to make it mine..she would definitely approve..may she rest in peace.

►
yield serving(s)
prep time 40 Min
cook time 35 Min
method Bake

Ingredients For pumpkin pie cream cake

  • 4
    eggs
  • 2c.
    white sugar
  • 1 c.
    oil ( your choice , i like safflower oil )
  • BEAT TOGETHER THEN ADD ALL DRY INGREDIENTS ALL AT ONCE AND BEAT TIL JUST MIXED
  • 2 c.
    flour
  • 1/2 tsp.
    salt
  • 2tsp.
    baking soda
  • 1tsp.
    cinnamon
  • 1 c.
    pumpkin pie mix ( no liquid,) organic, feel free to make your own..i would've but was out of fresh pumpkin)
  • FILLING:
  • 8 oz.
    cream cheese, softened
  • 1/2 can
    organic pumpkin pie mix
  • 1/2 c.
    heavy cream
  • 2-3 tbsp.
    white sugar
  • ICING/FROSTING:
  • 8 oz.
    cream cheese, softened
  • 1/2-1 c.
    heavy cream
  • 2-3 tbsp.
    white sugar( depending on your sweet tooth )

How To Make pumpkin pie cream cake

  • 1
    Grease and flour 2 round 8 " cake pans.
  • 2
    Preheat oven to 350°f.
  • 3
    Mix all cake ingredients together..
  • 4
    Divide cake batter evenly between the 2 pans..and put in oven
  • 5
    While cake is baking make your filling and your frosting.
  • 6
    Cake will take exactly 35 minutes..there is no baking powder in this cake..you may add a teaspoon if you feel the need but I think it might ruin it..idk..but this is awesome without it..
  • 7
    Put cake in refridgeration or freezer for quick cool down..
  • 8
    Once cool put filling on bottom layer..add a little extra filling to the middle to pick it up a little..place top layer on top..spread leftover filling on top of top layer in the middle only..
  • 9
    Make sure your frosting is spreadable and spread over top of cake and up sides.
  • 10
    Refridgerate for about a half hr. Then serve.
  • 11
    I would've snipped sugared ginger cubes to go in the filling but was out of it..and would've diced some up to sprinkle over the top..
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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