AWESOME!!! This recipe is delicious - it looks great & tastes even better. Even people who don't usually eat sweets ask for seconds.
Frozen Pumpkin Layer Cake
We couldn't stop eating this dessert at taste testing. It earned our highest rating. The concentrated spicy flavor of pumpkin butter replaces the more traditional canned pumpkin. It's a great make-ahead recipe for the holidays.
More From Oxmoor House
Other: 10 Hours, 10 Minutes
- Calories: 318
- Fat: 7.1g
- Saturated fat: 2.5g
- Protein: 4.7g
- Carbohydrate: 56.6g
- Cholesterol: 31mg
- Iron: 0.4mg
- Sodium: 312mg
- Calories from fat: 21%
- Fiber: 1.0g
- Calcium: 132mg
- 1/2 cup chopped pecans
- Butter-flavored cooking spray
- 1 tablespoon light brown sugar
- 1 2 cinnamon graham crackers (3 full cracker sheets), crushed (about 1/2 cup)
- 1 (8-inch) round angel food cake (about 15 ounces), cut into 1/2-inch-thick slices (about 25 slices)
- 1 (9-ounce) jar country pumpkin butter (such as Dickinson's)
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon pumpkin pie spice
- 1 (1.75-quart) carton vanilla light ice cream, softened and divided
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 1/2 cup fat-free caramel topping
- Place pecans in a nonstick skillet; coat pecans with cooking spray. Add brown sugar; cook over medium heat 3 minutes or until nuts are toasted and sugar melts, stirring occasionally. Remove from heat; cool. Combine sugared pecans and cracker crumbs in a small bowl; toss gently.
- Arrange half of angel food cake slices in bottom of a 10-inch springform pan.
- Combine pumpkin butter, cinnamon, and pumpkin pie spice in a small bowl. Place half of pumpkin butter mixture and half of ice cream in a food processor; pulse 12 times or just until blended. Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of pecan mixture. Top with remaining cake slices; freeze 5 minutes.
- Place remaining half of pumpkin butter mixture and remaining half of ice cream in food processor; pulse 12 times or just until blended. Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of remaining pecan mixture. Cover and freeze 2 hours. Spread whipped topping evenly over cake, and sprinkle with remaining pecan mixture. Cover and freeze 8 hours or until firm. Let stand 5 minutes before serving. Run a knife around outside edge of dessert to loosen from pan; remove sides of pan. Drizzle with caramel topping.
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