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Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting

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Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting – and incredibly easy and absolutely delicious cake for the fall gatherings and holidays!

Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting from Crunchy Creamy Sweet blog Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting

It’s this time of year, friends! Pumpkin and spices reunite in fantastic desserts that are served during get-togethers and holidays. Fall is coming! It’s a fact and I am super excited about it!

I created this layer cake with all of it in mind. Layers of soft pumpkin cake with orange and ginger spread filling and a generous amount of cinnamon cream cheese frosting to marry it all together. Toasted coconut flakes add the finishing touch. This cake is guaranteed to impress your guests!

Pumpkin Layer Cake with Cinnamon Cream Cheese Frosting Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting

Fall and the weather that comes with it make me always establish a certain routine for my afternoons: hot cup of tea and a slice of my baked good. During weekends, it’s gourmet coffee and a slice of layer cake. I’ve missed my routine all summer and can’t wait to go back to it!

I am sure you have noticed the new trend in layer cakes. Frosting the layers only, leaving the cake “naked”. I love this trend for two reasons: the rustic looks is simple yet impressive; decorating the cake is so much easier than applying a crumb coat and frosting and smoothing the sides of the cake. The contrast between the cake and the frosting makes it an impressive dessert.

To assemble the cake, pipe a circle of frosting around the edge of the first layer. Fill the center with the orange ginger spread. Top with the second cake layer. Frost the top layer, make fancy swirls with a back of a spoon and sprinkle with toasted coconut. Done!

Pumpkin Layer Cake step by step Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting

 

 

Pumpkin Layer Cake easy and delicious fall dessert Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting

If you are looking for an easy yet impressive cake for fall gatherings or Thanksgiving, look no further! This cake is perfect for it! Simple, impressive and absolutely delicious!

Pumpkin Layer Cake from Crunchy Creamy Sweet Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting

Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting from Crunchy Creamy Sweet blog 150x150 Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting
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Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 
Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting - and incredibly easy and absolutely delicious cake for the fall gatherings and holidays!
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 8 people
Calories: 498 kcal
Author: Anna
Ingredients
!for the cake:
  • 2 and 1/4 cup all-purpose flour
  • 1 and 1/2 tsp baking powder
  • 1 teaspoon baking soda
  • 1/2 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1 c pumpkin puree (not pie filling)
  • 2 large eggs
  • 1/2 cup vegetable or canola oil
  • 3/4 cup buttermilk or sour milk
!for the filling and frosting:
  • 3/4 cup Orange Ginger Spread
  • 4 oz cream cheese , softened
  • 2 Tablespoons unsalted butter , softened
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 to 2,5 cups powdered sugar
  • 1/4 cup unsweetened coconut toasted
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9" round cake pans. Set aside.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, allspice, cinnamon). Set aside.
  4. In another large mixing bowl, whisk together the wet ingredients ( pumpkin puree, eggs, vanilla, oil, buttermilk). Whisk until smooth. Add both sugars and beat with an electric mixer until smooth.
  5. Add the dry ingredients and beat on low until smooth. Beat for 2 minutes on medium speed.
  6. Pour the batter into the prepared pans, dividing equally.
  7. Bake the cake for 20 to 25 minutes, or until the toothpick inserted in the center of each cake comes out clean.
  8. Cool cake in the pans set on cooling racks until completely cooled.
  9. !to make the frosting:
  10. In a large mixing bowl, beat butter and cream cheese with an electric mixer until smooth. Add vanilla and cinnamon and beat until combined. Set a strainer over the bowl. Add powdered sugar, sifting one cup at a time with a strainer. Beat until fluffy, about 3 to 5 minutes.
  11. !assembly:
  12. Place one cake layer on a cake stand.
  13. Trim the top if domed too much.
  14. Pipe a circle of frosting around the edge of the cake, about 1 inch thick.
  15. Fill the center of the frosting circle with the orange ginger spread.
  16. Place the second cake layer on top.
  17. Spread the rest of the frosting over the top layer. Make pretty swirls with a back of a spoon.
  18. Sprinkle with toasted coconut.
  19. Chill until ready to serve.
Nutrition Facts
Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting
Amount Per Serving
Calories 498 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 7g 35%
Cholesterol 66mg 22%
Sodium 384mg 16%
Potassium 185mg 5%
Total Carbohydrates 66g 22%
Dietary Fiber 2g 8%
Sugars 56g
Protein 3g 6%
Vitamin A 102.8%
Vitamin C 5%
Calcium 7.7%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.

 Disclosure: This post is sponsored by Cost Plus World Market. Thank you for supporting brands I love and that make this blog possible. 

Reader Interactions

Comments

  1. Lindsey (Cafe Johnsonia) says

    September 4, 2014 at 8:15 am

    This is the pumpkin cake dreams are made of. You+ World Market = match made in heaven. I *need* that cake stand!!! And the jam too. 🙂

    Reply

  5. Laura@bakinginpyjamas says

    August 30, 2014 at 11:17 am

    This looks and sounds so good, I’m craving autumnal flavours and this cake is jammed pack full of them.

    Reply

  6. Tessa Duboisée de Ricquebourg says

    August 30, 2014 at 3:39 am

    I live in Zimbabwe and unfortunately can’t get orange ginger spread here:-( Any ideas for what I might use as a substitute? Is there a way to make orange ginger spread perhaps?

    Reply

  13. Andi Fisher says

    August 29, 2014 at 10:48 am

    Anything with cream cheese frosting has mine name on it! I love the idea of orange mixed with pumpkin, I never thought about putting these two flavors together, sounds delicious!

    Reply

  14. Cookin Canuck says

    August 29, 2014 at 9:38 am

    What a gorgeous cake! I’ll have to check out that orange ginger spread at Cost Plus…it sounds like it would be good on almost anything.

    Reply

    • CrunchyCreamySw says

      August 29, 2014 at 1:17 pm

      Thank you, Alice! Prepare to buy more than one! WM has a lot of gorgeous cake stands. Have a great weekend!

      Reply

    • CrunchyCreamySw says

      August 29, 2014 at 1:17 pm

      Thank you, Alice! Prepare to buy more than one! WM has a lot of gorgeous cake stands. Have a great weekend!

      Reply

    • CrunchyCreamySw says

      August 29, 2014 at 1:17 pm

      Thank you, Alice! Prepare to buy more than one! WM has a lot of gorgeous cake stands. Have a great weekend!

      Reply

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