Best Coffin Pumpkin Cake Recipes
COFFIN PUMPKIN CAKE
The maple flavoring in the frosting makes this spooky cake taste delicious! And the gingersnap crumbs make the "coffin" look like a pine box...to suit the season perfectly. -Kathy Michel, Dubuque, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- 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 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° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from 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 flavoring to achieve a spreading consistency. For filling, in a small bowl, beat 1 cup frosting with whipping cream until soft peaks form., Cut cake into a coffin shape (discard scraps or save for another use). Cut cake horizontally into 2 layers. Place bottom layer on a serving plate; spread with filling. Top with second layer., Set aside 1/4 cup frosting for decorating; frost cake with remaining frosting. Sprinkle with cookie crumbs. Pipe "RIP" onto cake with reserved frosting. decorate with remaining frosting as desired. Store in the refrigerator.
Nutrition Facts : Calories 433 calories, Fat 22g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 327mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
COFFIN PUMPKIN CAKE RECIPE
How to make Coffin Pumpkin Cake Recipe
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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 pumpkin mixture alternately with buttermilk, beating well after each addition.
- Line a greased 13-in. x 9-in. baking pan with waxed paper and grease the paper; spread batter into pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from 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 flavoring to achieve a spreading consistency. For filling, in a small bowl, beat 1 cup frosting with whipping cream until soft peaks form.
- Cut cake into a coffin shape (discard scraps or save for another use). Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with filling. Top with second layer.
- Set aside 2 tablespoons frosting for writing; frost cake with remaining frosting. Sprinkle with cookie crumbs. Cut a small hole in the corner of a plastic bag; fill with reserved frosting. Pipe "RIP" onto cake. Store in the refrigerator. Yield: 20 servings.
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