Wednesday, January 22, 2014

Pumpkin Cream Filled Cake

Found this on pinterest right before Thanksgiving.  It is such a light cake it is great for the holiday when you already had a big meal.  Inside BruCrew Life partnered with Sara Lee to come up with this recipe. 

Recipe with a few minor changes:

Pumpkin Cream Filled Cake

1 Angel Food Cake  (can be store bought, box, or homemade)
4 oz cream cheese softened
6oz plain Greek yogurt
1/2 can of pumpkin puree
1/2 tsp pumpkin pie spice
1/4 c milk
1/2 pkg instant vanilla pudding mix
1 large container cool whip 
Mix cream cheese, yogurt, pumpkin & spice until creamy, set aside.
Whisk milk & 1/2 pkg pudding mix together, add to cream cheese mixture and mix well. Fold in 1 cup cool whip and refrigerate about 30 minutes.  Meanwhile slice cake horizontally, spread cream mixture over bottom layer and place top back onto cake.  Ice cake with remainder of Cool Whip.  Refrigerate cake till ready to serve.

**toffee chips can be added to cream mixture for added for a bit of crunch, I felt the flavor of them got lost so would make it without them next time.

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