Pumpkin Sandwich Cakes
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Pumpkin Sandwich Cakes

Pumpkin Sandwich Cakes

Add pumpkin to a yellow cake mix, and stack the cake layers with cream cheese icing between them, and chocolate fudge icing over the top and sides.

Servings: 72 servings (1 serving = 1 slice)
Cakes
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
3 lb 8.00 oz
7 cups
Eggs, large
10 oz
5 each
Vegetable oil
7.50 oz
1 cup
Pumpkin puree, canned
1 lb
2 cups
Gold Medal™ Yellow Cake Mix (11152)
5 lb
1 box
Pumpkin pie spice
1/4 cup
Cream Cheese Icing
INGREDIENT
WEIGHT
MEASURE
Cream cheese, softened
1 lb 14.00 oz
3 1/2 cups
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
1 lb 14.00 oz
3 cups
Vanilla extract
1 Tbsp
Chocolate Icing
INGREDIENT
WEIGHT
MEASURE
Batter
  1. Add 3 1/2 cups water, eggs, oil, pumpkin, cake mix and pumpkin spice to mixing bowl fitted with paddle attachment; mix on medium speed 2 minutes.
  2. Pour remaining 3 1/2 cups water slowly into bowl while mixing on low speed until combined.
  3. Stop mixer and scrape bowl and paddle; mix an additional 2 minutes on low speed.
  4. Pour 14 oz of batter into each of 12 greased 8-inch cake pans.
  5. Bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
275°F
13-16 minutes
Standard Oven
325°F
25-30 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.
Cream Cheese Icing
  1. Add cream cheese to mixer bowl fitted with paddle attachment; mix on medium speed 2 minutes.
  2. Stop mixer and scrape bowl and paddle; add vanilla creme icing and vanilla extract.
  3. Mix on low speed 1 minute; stop mixer and scrape bowl and paddle.
  4. Mix an additional 1 minute and set aside until needed.
Chocolate Fudge Icing
  1. Add Chocolate Fudge Icing to mixer bowl fitted with paddle attachment; mix on medium speed 2-3 minutes.
  2. Set aside until needed.
Assembly
  1. Spread 10 oz Cream Cheese Icing on top of 1 round cake; place another cake on top of icing.
  2. Frost side and top of the 2-layer cake with approx. 14 oz Chocolate Icing; work quickly as icing dries rapidly.
  3. Repeat for remaining cakes; cut each finished Sandwich Cake into 12 slices for serving.

  • Tip: Freeze cakes before icing for easier handling.
  • Discover our tried and tested Pumpkin Sandwich Cakes recipe. Brought to you by our expert Culinary team at General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 slice
Calories
400
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
380mg
16%
Total Carbohydrate
56g
19%
Dietary Fiber
0g
0%
Sugars
43g
Protein
3g
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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