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A hit at Thanksgiving in our home!

Cake Recipe

I recommend this King Arthur vanilla gluten-free cake mix available at Kroger. It’s light and spongy and versatile for various dietary needs. You’d never know it was gluten-free.

I bake ahead of time and freeze until I’m ready to assemble.

Extra Flavor

I added a thick layer of pumpkin curd as a center filling between two cake layers and a applied a thin smear of curd on the top cake layer before applying the final icing layer overall.

I also sprinkled cinnamon on top of the cake but smeared it into the icing.

Pumpkin Curd Recipe

Yields approximately 2 cups. Recipe adapted from Bonni Bakery.

Ingredients

  • ¾ cup pumpkin purée (NOT pumpkin pie filling)
  • ¾ cup granulated sugar (you can also use coconut or date sugar)
  • 2 large eggs
  • 2 large egg yolks
  • ⅓ cup fresh orange juice, lemon, or apple cider (orange or lemon is brighter; cider is cozier)
  • 1 tsp orange or lemon zest (optional but lovely)
  • 1 tsp vanilla extract
  • 1½ tsp pumpkin pie spice or: ¾ tsp cinnamon + ¼ tsp ginger + pinch nutmeg
  • ¼ tsp salt
  • 6 tbsp unsalted butter, cut into cubes

Curd Instructions

1. Whisk together

In a medium saucepan off heat, whisk together the pumpkin purée, sugar, eggs, egg yolks, juice, zest, vanilla, spices, and salt until smooth.

2. Cook gently

Place saucepan over medium-low heat.

Cook, whisking constantly, until thickened enough to coat the back of a spoon.

This takes 8–12 minutes Do not boil. Gentle heat is the secret.

3. Finish with butter

Remove from heat. Whisk in butter cubes until fully melted and glossy.

Icing Recipe

Brown Butter Cream Cheese Frosting (Yields enough for a 2-layer cake)

Ingredients

  • ½ cup (1 stick) unsalted butter
  • 8 oz cream cheese, cold but slightly softened around the edges
  • 3 cups powdered sugar, sifted (start with 3, add more for thickness)
  • 2 tsp vanilla extract
  • ¼ tsp salt (important!)
  • Optional: ½ tsp cinnamon or ⅛ tsp nutmeg for a warm fall flavor

Icing Instructions

1. Brown the butter

  1. Place the butter in a light-colored pan over medium heat.
  2. Melt, then continue cooking until it foams, crackles, and turns deep golden with brown speckles.
  3. Remove from heat as soon as it smells nutty.
  4. Pour into a heatproof bowl and cool completely (you can chill in fridge 15–20 min until soft, spreadable, not liquid).

2. Whip the cream cheese

  1. In a mixing bowl, beat the cream cheese 1–2 minutes until smooth and fluffy.
  2. Add the cooled brown butter and beat until fully combined. (If butter re-firms a bit, keep beating — it smooths out.)

3. Add the sugar + flavor

  1. Add powdered sugar 1 cup at a time, beating well.
  2. Mix in vanilla and salt.
  3. Adjust:
    • Too soft → add more powdered sugar
    • Too thick → add 1–2 tsp milk or cream
    • Want fall vibes → add optional cinnamon
    • To make the icing chocolate → melt 12 oz of dark chocolate chips in the microwave. Let slightly cool. Add to icing until fully mixed.

4. Apply icing for a crumb coat. Chill cake. Apply final icing layer.

I didn’t like the look of cinnamon sprinkled on, so it was smeared back into the icing with my icing knife!

Additional Resources

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