Pioneer Woman’s Pumpkin Cream Cake is a rich and flavorful dessert that perfectly captures the essence of fall. This cake features moist pumpkin cake layers filled with a creamy, spiced filling, making it a wonderful treat for the autumn season. Whether you’re serving it at a holiday gathering or enjoying a cozy night in, this pumpkin cream cake is sure to impress with its warm spices and velvety texture.
What is Pioneer Woman Pumpkin Cream Cake?
Pioneer Woman’s Pumpkin Cream Cake is a dessert that combines the warm flavors of pumpkin and spices with a luscious cream filling. The cake is made with pumpkin puree and a blend of spices like cinnamon, nutmeg, and ginger, creating a moist and tender cake. The creamy filling is made from cream cheese and whipped cream, adding a light and fluffy contrast to the rich pumpkin cake. The cake is often topped with more cream and a sprinkle of cinnamon or nutmeg, making it as beautiful as it is delicious.
Why You Should Try This Recipe
- Rich and Moist: The pumpkin cake layers are incredibly moist and full of flavor, thanks to the pumpkin puree and spices.
- Creamy Filling: The cream cheese and whipped cream filling adds a light and fluffy texture that complements the dense cake.
- Perfect for Fall: With warm spices and pumpkin, this cake is the ultimate fall dessert.
- Easy to Make: Despite its impressive appearance, this cake is simple to prepare with straightforward steps.
- Great for Gatherings: This cake is a crowd-pleaser, making it perfect for holiday dinners, potlucks, or any fall celebration.
Ingredients Needed to Make Pioneer Woman Pumpkin Cream Cake
Here’s what you’ll need to create this delicious cake:
For the Pumpkin Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
For Garnish (Optional):
- Ground cinnamon or nutmeg, for sprinkling
- Whipped cream, for topping
Equipment
For this recipe, you’ll need:
- Mixing Bowls: For preparing the cake batter and cream filling.
- Electric Mixer: For beating the cake ingredients and whipping the cream.
- Measuring Cups and Spoons: These are used to measure the ingredients accurately.
- 9-inch Round Cake Pans: For baking the cake layers.
- Spatula: For spreading the cream filling.
- Cooling Rack: For cooling the cake layers before assembling.
Instructions to Make Pioneer Woman Pumpkin Cream Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cake: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
- Prepare the Cream Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread half of the cream filling evenly over the top. Place the second cake layer on top and spread the remaining cream filling over the top and sides of the cake.
- Garnish and Serve: If desired, sprinkle the top of the cake with ground cinnamon or nutmeg and add a dollop of whipped cream for extra decoration. Slice and serve the cake.
What Goes Well With Pioneer Woman Pumpkin Cream Cake
This rich and flavorful cake pairs well with a variety of accompaniments:
- Coffee or Tea: A hot cup of coffee or tea complements the warm spices in the cake.
- Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy contrast to the spiced cake.
- Whipped Cream: Extra whipped cream on the side is always a welcome addition.
- Cinnamon Spiced Hot Chocolate: A cozy drink that pairs well with the flavors of pumpkin and cream.
Essential Tips for Perfecting Pioneer Woman Pumpkin Cream Cake
Follow these tips to ensure your cake turns out perfectly:
- Don’t Overmix the Batter: Mix the batter just until the ingredients are combined to keep the cake tender.
- Cool Completely Before Filling: Make sure the cake layers are completely cool before adding the cream filling to prevent it from melting.
- Use Softened Cream Cheese: Softened cream cheese blends smoothly with the powdered sugar and whipped cream for a creamy filling.
- Chill the Cake: For the best texture, refrigerate the assembled cake for at least an hour before serving.
Variations of Pioneer Woman Pumpkin Cream Cake
Feel free to get creative with this recipe by trying different variations:
- Maple Pumpkin Cream Cake: Add a tablespoon of maple syrup to the cream filling for a sweet, maple-flavored twist.
- Chocolate Chip Pumpkin Cream Cake: Fold in mini chocolate chips to the cake batter for a chocolatey addition.
- Nutty Pumpkin Cream Cake: Sprinkle chopped pecans or walnuts between the layers or on top of the cake for added crunch.
- Spiced Rum Pumpkin Cream Cake: Add a splash of spiced rum to the cream filling for a boozy, warming flavor.
Storing Pioneer Woman Pumpkin Cream Cake: Best Practices
If you have leftovers, here’s how to store them properly:
- Refrigerate Properly: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Freeze for Later: The cake can be frozen without the cream filling for up to 2 months. Thaw in the refrigerator before adding the filling and serving.
FAQs
How do I make sure the pumpkin cake is moist?
To ensure the pumpkin cake is moist, avoid overmixing the batter and bake it just until a toothpick inserted into the center comes out clean. Using canned pumpkin puree (not pumpkin pie filling) and the right amount of oil also helps keep the cake tender and moist.
Can I make the pumpkin cream cake ahead of time?
Yes, you can make the pumpkin cream cake ahead of time. Bake the cake layers and prepare the cream filling up to a day in advance. Store the cake layers and filling separately in the refrigerator, then assemble the cake before serving.
What can I use if I don’t have cream cheese for the filling?
If you don’t have cream cheese, you can substitute it with mascarpone cheese for a similar creamy texture. Alternatively, you can use a combination of whipped cream and vanilla pudding mix for a different but still delicious filling.
Can I freeze the pumpkin cream cake?
You can freeze the pumpkin cake layers without the cream filling. Wrap the cooled layers tightly in plastic wrap and store them in the freezer for up to 2 months. Thaw the layers in the refrigerator before assembling the cake with the cream filling.
Final Words
Pioneer Woman’s Pumpkin Cream Cake is a delightful dessert that brings together the warm, comforting flavors of pumpkin and spices with a rich, creamy filling. Perfect for fall gatherings or as a special treat, this cake is sure to impress both in flavor and presentation. Enjoy the delicious taste of this seasonal favorite, and don’t forget to share it with friends and family!
Other Yummy Recipes:
- Pioneer Woman Crock Pot Cube Steak
- Pioneer Woman Shredded Chicken Sandwiches
- Pioneer Woman Pumpkin Cream Cake
- Pioneer Woman Macaroni Salad
Pioneer Woman Pumpkin Cream Cake Recipe
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pioneer Woman’s Pumpkin Cream Cake is a dessert that combines the warm flavors of pumpkin and spices with a luscious cream filling. The cake is made with pumpkin puree and a blend of spices like cinnamon, nutmeg, and ginger, creating a moist and tender cake. The creamy filling is made from cream cheese and whipped cream, adding a light and fluffy contrast to the rich pumpkin cake. The cake is often topped with more cream and a sprinkle of cinnamon or nutmeg, making it as beautiful as it is delicious.
Ingredients
For the Pumpkin Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
For Garnish (Optional):
- Ground cinnamon or nutmeg, for sprinkling
- Whipped cream, for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans then set them aside.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cake: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
- Prepare the Cream Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread half of the cream filling evenly over the top. Place the second cake layer on top and spread the remaining cream filling over the top and sides of the cake.
- Garnish and Serve: If desired, sprinkle the top of the cake with ground cinnamon or nutmeg and add a dollop of whipped cream for extra decoration. Slice and serve the cake.
