Spiced Pumpkin Cream Cake with White Chocolate Ganache

I had a recipe for spiced pumpkin cake years ago, but I wanted to dress it up a bit.  I was thinking more like a pumpkin version of a Boston Cream Pie.  This is what it turned out to be.  The cake is so rich and moist, unfortunately I was not able to get a good photo of the finished product.  This would make a great Thanksgiving dessert.

I had a recipe for spiced pumpkin cake years ago, but I wanted to dress it up a bit. I was thinking more like a pumpkin version of a Boston Cream Pie. This is what it turned out to be. The cake is so rich and moist, unfortunately I was not able to get a good photo of the finished product. This would make a great Thanksgiving dessert.

Spiced Pumpkin Cream Cake with White Chocolate Ganache

12 Servings - Serving Size: 1 Slice

Spiced Pumpkin Cream Cake with White Chocolate Ganache

I had a recipe for spiced pumpkin cake years ago, but I wanted to dress it up a bit. I was thinking more like a pumpkin version of a Boston Cream Pie. This is what it turned out to be. The cake is so rich and moist, unfortunately I was not able to get a good photo of the finished product. This would make a great Thanksgiving dessert.

Ingredients:

    Cake
  • 1 box (15.25 ounce) spice cake mix
  • 3 eggs
  • 1 cup canned pumpkin
  • 5 ounces evaporated milk
  • 1/3 cup vegetable oil
  • 1 cup white chocolate chips
  • Filling
  • 1 box (3.4 ounce) pumpkin spice instant pudding
  • 1 cup cold milk
  • 1/2 cup whipped topping, thawed
  • Ganache
  • 3/4 cup white chocolate chips
  • 1+1/2 cup whipped topping, thawed
  • 1/2 teaspoon ground cinnamon

Directions:

    Cake
  1. Preheat oven to 350F.
  2. Grease and flour 2 round cake pans.
  3. In a large mixing bowl, combine cake mix, eggs, pumpkin, evaporated milk and oil.
  4. Using an electric mixer, mix on low until moistened.
  5. Beat at medium speed for 2 minutes.
  6. Fold in 1 cup white chocolate chips.
  7. Pour evenly into the two prepared round cake pans.
  8. Bake for 40-45 minutes, or until knife comes out clean.
  9. Cool in pans on wire rack for 30 minutes.
  10. Filling
  11. Invert one cooled cake onto a serving plate.
  12. Trim the bottom (formerly the top) of this piece if needed to sit flat on the serving plate.
  13. Beat pudding mix and milk with whisk 2 minutes, let stand 5 minutes.
  14. Whisk 1/2 cup whipped topping into pudding.
  15. Spoon the pudding mixture onto top of cake, spreading it out to the edge.
  16. Carefully place second cake onto the pudding mixture, flat side down.
  17. Ganache
  18. In a small sauce pan over low to medium heat, melt white chocolate chips.
  19. As chips start to melt add remaining whipped topping stirring to blend well.
  20. Continue stirring until all chips are melted, remove from heat.
  21. Fold in 1/2 teaspoon cinnamon, stirring well to blend.
  22. Let stand 15 minutes.
  23. Spread top of cake with ganache mixture, bring to the edges allowing to drip down the sides if desired.
  24. Refrigerate 15 minutes before serving.
http://www.thehungryhoarder.com/2013/10/03/spiced-pumpkin-cream-cake-with-white-chocolate-ganache/

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