Friday, November 22, 2013

Filled Pumpkin Cakes

Filled Pumpkin Cakes-  Tastes like pumpkin rolls with half the work.

2/3 cups of canned pumpkin
1 cup sugar
3 eggs slightly stirred
3/4 cup self rising flour
2 teaspoons of pumpkin pie spice

1/2 a pack of softened cream cheese (4 ounces)
2 envelopes of unflavored gelatin
1 cup of heavy cream
1 box of cook and serve vanilla pudding
2 cups powdered sugar
2 cups of water
1 1/2 teaspoons of pure vanilla extract

1/2 pack of softened cream cheese(4 ounces)
3 cups of powdered sugar
1 teaspoon of vanilla

Place 2 cups of water, envelopes of unflavored gelatin and box of pudding into a sauce pan.
Stirring constantly bring to a boil.
Put into a metal bowl and place in the fridge to set up. Plastic bowl would work also it just takes a little longer to set up.
As soon as it is just setting up take out of fridge and with mixer, mix for 1 minute.  Then add heavy cream, powdered sugar, cream cheese and extract.
Mix until fluffy.  Place back into fridge until ready to put in cakes.

Place all ingredients into a bowl and mix with a spoon until completely mixed together.
Spray pans with non-stick spray and fill 3/4 full of mix.
Bake 350 degrees for 15 to 20 minutes.
Place on wire rack to cool.

Place ingredients in a bowl and mix.  Place in a plastic baggie.  Clip one bottom corner so you can squirt icing onto cakes.

Once cakes are cooled you can start assembly.
If using small bundt cakes- cut the bottoms off and with a spoon, make a small hole to fill.  Save cake to sprinkle on top.
Once you have the hole made place filling inside and put bottom back on cake and place on plate.  Take frosting and place on top.  Sprinkle on cake crumbs.  Then sprinkle with powdered sugar.

If using slices of cake-
Place one slice on plate, spread on filling, then top with another slice, put icing on top.  Then sprinkle on powdered sugar.
I used my ice cream sandwich baking pan to make the rectangle ones in the picture but you could also use the small loaf pans to make the slices.