Pumpkin pie cream cake

4
Cindy Rice

By
@Syndilou

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
About 8( depending..lol )
Prep:
40 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 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(s)
    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

Step-by-Step

  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..

Printable Recipe Card

About Pumpkin pie cream cake

Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Wheat Free
Other Tags: For Kids Heirloom



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