Pumpkin Parfait Cake
A delightful layered dessert combining spiced pumpkin cake with creamy ice cream and optional toppings, perfect for fall gatherings and festive occasions.
Ingredients
Instructions
- In a medium mixing bowl, combine the cake mix, pumpkin, eggs, milk, baking powder, and baking soda.
- Beat with an electric mixer on low speed until well combined.
- Beat on medium speed for 2 minutes, scraping the sides of the bowl frequently.
- Spread the batter evenly in a greased 10-inch fluted tube pan.
- Bake in a 350°F oven for 40 to 45 minutes.
- Cool the cake for 10 minutes in the pan.
- Remove from the pan and cool completely on a wire rack.
Tips & Substitutions
For extra moisture, consider adding a 1/4 cup of unsweetened applesauce to the batter. If you don't have raisins, chopped dates or cranberries make great substitutes. To enhance the spice flavor, feel free to increase the pumpkin pie spice to 1.5 teaspoons. Ensure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
Serve slices of the cake with a generous scoop of vanilla ice cream on the side, drizzled with caramel topping for a decadent touch. To elevate the presentation, top with whipped cream and walnut halves. This cake pairs beautifully with a hot cup of coffee, making it a perfect dessert for gatherings or cozy evenings.
Storage & Reheating
Store leftover Pumpkin Parfait Cake in an airtight container in the refrigerator for up to 5 days. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or until just warmed through. Avoid reheating the whole cake to prevent drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Parfait Cake contains roughly 204 calories, with 3g protein, 45g carbohydrates, and 3g fat. It is an excellent source of vitamin A (104% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1361mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix for this recipe?
Yes, you can substitute the spice cake mix with a yellow or vanilla cake mix. To maintain the flavor profile, add 1 teaspoon of cinnamon and a pinch of nutmeg to the batter. This will give you a deliciously spiced cake even without the spice mix.
What can I use instead of eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana per egg. These substitutions will keep the cake moist and provide a slight sweetness. Just be aware that the texture may vary slightly from the original recipe.
How do I know when the cake is fully baked?
A good way to check if the cake is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, your cake is ready. Remember to keep an eye on the baking time, as ovens can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).