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Coffin Pumpkin Cake

Total Time

Prep: 1 hour Bake: 40 min. + cooling

Makes

20 servings

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
Coffin Pumpkin Cake Recipe photo by Taste of Home
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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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

1 slice: 433 calories, 22g fat (13g saturated fat), 75mg cholesterol, 327mg sodium, 56g carbohydrate (36g sugars, 1g fiber), 5g protein.

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