Everyone needs a Pumpkin Ice Cream Cake. A double layer pumpkin cake with a no-churn pumpkin ice cream. This cake is topped with a cinnamon maple whipped crean.
I’m nearly wrapping up my crazy 6 weeks of travel. I just returned from Austin Texas for the annual Blog Her Food conference. This is my second time traveling to Austin for the conference, and I’m had a blast exploring the city again. There are so many places to go though, it’s impossible to do it in one weekend! Can you believe I actually didn’t eat any BBQ? There just wasn’t enough time when you need to eat 2 different breakfasts followed by a trip to Gourdough’s donuts all before 1pm.
However, coming to Austin in October quickly makes you forget all about fall and loads of pumpkin and apple dessert because it’s was super hot outside.
Therefore I’m thinking it would be the perfect time to enjoy this Pumpkin Ice Cream Cake. Who am I kidding? I would eat this year round!
Someone recently said to me that they don’t understand why pumpkin isn’t a year round flavor because it’s so popular. Yea, great point. Except that I think it would no longer make it as special. But let me make it clear, it is completely acceptable in my standards.
I am C-R-A-Z-Y for pumpkin ice cream and if I am ever back in Vermont during fall, I’m definitely the one hoarding the whole quart of Wilcox pumpkin ice cream.
What’s better than a giant bowl of pumpkin ice cream? Pumpkin ice cream that’s mixed with pumpkin cake! Just for you, I’ve got a double layer pumpkin cake with a fat layer of pumpkin ice cream in the middle and a cinnamon maple whipped cream frosting. Guys, it’s like all my favorite things.
It’s best to let this thaw on the counter for a bit before slicing, at least 15 minutes but I’ll tell you what. This was the perfect consistency of soft cake to compliment the ice cream.
The ice cream is a simple no churn pumpkin flavor mixed with a little bit of cream cheese for stability. It does have a bit of the “icey” consistency, which seems to be unavoidable with a homemade pumpkin ice cream.
In order to stack the ice cream cake, you’ll need to build it in a pan that is the same width as your cake. I used 8-inch pans both for the cake and also for the springform pan.
My cakes shrank a little bit when baking, so it left some space around the outside edge for the ice cream to be a bit wider than the cake. Once it was frozen, I simply shaved this off until the outside edge was even and smoothly. This cake must be completely frozen before adding the whipped cream topping.
I’ve got one last tip for you. Okay maybe two. Put a cake board on the bottom so that when you lift it up, your cake is already on a board. Second, if you aren’t using a springform pan, wrap your pan with Saran Wrap from the bottom then over the sides so that you can easily lift it out of the pan.
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!Print
Everyone needs a Pumpkin Ice Cream Cake. A double layer pumpkin cake with a no-churn pumpkin ice cream. This cake is topped with a cinnamon maple whipped cream.
- For the cake
- 1 box golden vanilla cake mix
- 1 can (15 oz) pure pumpkin (Libby’s or other)
- 2 egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- For the ice cream
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 4 ounces cream cheese, softened
- 1 cup pure pumpkin (Libby’s or other)
- ½ cup sweetened condensed milk
- ½ teaspoon pumpkin pie spice
- For the frosting
- 1 ¾ cups heavy whipping cream
- ¾ up powdered sugar
- 3 tablespoons heavy whipping cream
- 1 teaspoon cinnamon
- Caramel sauce for garnish, optional
- For the cake: Preheat to the oven to 350°F.
- Grease and flour two 8-inch pans. Optional, line the pan with 8-inch parchment paper circles. Trace the outside edge of the pan on a piece of parchment paper and cut it and place on the bottom of the pan.
- In a large mixing bowl, combine the cake mix, pumpkin, egg whites, vanilla extract and pumpkin pie spice. Mix all ingredients until well combined.
- Divide the batter evenly between the two pans, spreading evenly over the top of the pan. Bake at 350°F for 15-18 minutes. To test the cake for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cakes to cool completely. You may need to run a knife around the edge of the cake to help release them from the pan. Allow the cakes to cool completely.
- For the ice cream: Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form. Set the whipped cream aside.
- Unwrap the cream cheese and thaw in the microwave for 15-20 seconds. In a small bowl, mix the softened cream cheese, pumpkin, condensed milk and spice. Mix all ingredients until they are well combined.
- Stir the pumpkin mixture together with the whipped cream and fold together just until combined. Don’t forget to stir all the ingredients that sank to the bottom.
- To assemble: Use a springform pan or your cake pan that is the same size as your cakes. If you are not using a springform pan, wrap the pan with saran wrap so that it hangs over the sides.
- Place a cake board in the bottom of your pan.
- Tort the top of the cake so that it is completely flat. Place the first layer on top of your cake board.
- Pour the ice cream base over top of the cake and spread evenly with a spatula.
- Place the second layer of cake on top. Freeze for at least 4 hours until the ice cream layer is completely frozen.
- Shave the edges of the cake if you need to even them out by using a serrated knife.
- For the whipped cream: Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
- Quickly add the maple syrup and pumpkin pie spice and continuing beating for another minute to blend all ingredients.
- Take 1 ¼ cups on the whipped cream and set aside to pipe the decorative border. Spread the remaining whipped cream along the outside edge, using an offset spatula to make it even. Then use a large open star tip fitting with a large piping bag to add the border.
- Return the cake the freezer for at least an hour.
- Prior to serving, allow the cake to sit out at room temperature for at least 15 minutes. Drizzle with caramel before serving (optional)
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