Monday, August 27, 2012

Pumpkin Whoopie Pie Cake

This is a recipe that I couldn't resist tracking down. I'm talking about a GIANT pumpkin whoopie pie with cream cheese frosting. Yes, you read that right. I had it at a restaurant 2 years ago and have been dreaming of it since! So, celebrate Fall early with me, and make this Pumpkin Whoopie Pie Cake!


You'll Need:

  • 1 (15 ounce) can canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 (18.25 ounce) package yellow cake mix with pudding
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 4 (3 ounce) packages cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Grease and flour a 8" round pans. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
  2. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
  3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the vanilla. 
  5. Place one cake face down on plate or platter. Spread generous amount of frosting over one cake (will be the cream center) and layer the other one top. If you want to get fancy - you can do a little edging or draw a pumpkin outline on top!

Enjoy!!! Don't forget to's hard to with this one.


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