Looking for a Pumpkin cake that is to die for? Try out this coffin pumpkin cake that is so not only tasty but fun for all.
Ingredients:
¾ cup butter softened
1½ cups sugar
3 large eggs, room temperature
1½ cups canned pumpkin
1½ tsp vanilla extract
3 cups all-purpose flour
1½ tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
¾ tsp ground nutmeg
½ tsp salt
¼ tsp ground ginger
¼ tsp ground cloves
1 cup buttermilk
Frosting/Filling:
2 packages (8 oz) cream cheese, softened
½ cup butter, softened
3½ cups confectioners' sugar
2 -3 tsp maple flavouring
½ cup heavy whipping cream
2 cups crushed gingersnap cookies
Directions:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt, ginger and cloves; add to the pumpkin mixture alternately with buttermilk, beating well after each addition.
Line a greased 13x9-in. baking pan with waxed paper and grease the paper; spread batter into pan. Bake at 325°F for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Add confectioners' sugar and enough maple flavouring to achieve spreading consistency. For the filling, in a small bowl, beat 1 cup of frosting with whipping cream until soft peaks form.
Cut cake into a coffin shape (discard scraps or save for another use). Cut the cake horizontally into 2 layers. Place the bottom layer on a serving plate; spread with filling. Top with a second layer.
Set aside ¼ cup of frosting for decorating; frost the cake with the remaining frosting. Sprinkle with cookie crumbs. Pipe "RIP" onto the cake with reserved frosting. decorate with remaining frosting as desired. Store in the refrigerator.
Serves: 20
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