Coffin Pumpkin Cake

Name: Coffin Pumpkin Cake
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: American
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; 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)

5 steps

Prep:1hCook:40min

Updated at: Tue, 19 Sep 2023 12:56:50 GMT

Ingredients

20 servings

¾ cupbutter

softened

1 ½ cupssugar

3eggs

large, room temperature

1 ½ cupscanned pumpkin

1 ½ teaspoonsvanilla extract

3 cupsall-purpose flour

1 ½ teaspoonsground cinnamon

1 teaspoonbaking powder

1 teaspoonbaking soda

¾ teaspoonground nutmeg

½ teaspoonsalt

¼ teaspoonground ginger

¼ teaspoonground cloves

1 cupbuttermilk

For the frosting

2 x 8 ouncescream cheese

packages, softened

½ cupbutter

softened

3 ½ cupsconfectioners'sugar

2 teaspoonsmaple flavoring

½ cupheavy whipping cream

2 cupsgingersnap cookies

crushed

Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.