COFFIN PUMPKIN CAKE

Coffin Pumpkin Cake image

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

Time 1h40m

Yield 20 servings.

Number Of Ingredients 21

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 cups canned pumpkin
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup buttermilk
FROSTING/FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
2 to 3 teaspoons maple flavoring
1/2 cup heavy whipping cream
2 cups crushed gingersnap cookies (about 40 cookies)

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.