I want to make a Pumpkin spice cake for our family thanksgiving get together. But..........I cannot decide on a filling. I was thinking possible cream cheese, or a whipped cream filling of some sort. And a Mocha actually crossed my mind...........or dark chocolate! But that might be to much!

I need help from you CC'ers!! Let me know what you think.

I use a Penuche filling that is a family favorite, and has been used for 4 generations. It is amazing with Pumpkin Cake!

Melt 4 Tbl. butter with 1/2 cup dark brown sugar and bring to a nice boil, stirring often. Cool 10 minutes and add 1/4 cup canned evaporated milk or heavy cream and beat until glossy.
Add 1 1/2 cups-2 cups powdered confectioners sugar and beat until smooth.

Can be used as a filling or icing.

Kat

i would say a simple cream cheese filling

I have made this before. For the filling, 2tbsp. butter, 1 cup pumpkin puree(not the pumpkin pie filling) 1/2 cup packed brown sugar, 1/4 tsp. cinnamon, 1/8 tsp nutmeg....combine all ingred. in a small sauce pan on medium heat. stir constantly until the mixture begins to simmer. cook for about 5-6 min. until the mixture turns into a deep amber color. chill in hte fridge for 2-3 hrs. it nees to be really cold before you use it. Then use your cream cheese icing with some pure maple syrup added to it. Delicious. hth I also think a brown sugar smbc would be great with this.

Those sound amazing!

I think I am going to try the Penuche filling(sounds awesome!) with the Swiss meringue buttercream frosting.


Thank you so much! [/list][/list]

I just made the recipe on here called Heavenly Pumpkin Spice Cake this evening and it is spectacular. Moist and fluffy and awesome flavor. I made a cream cheese frosting (half butter, half cream cheese, and powdered sugar) and added some cinnamon to it and it tastes great together. I tried mixing the leftover pumpkin with some of the frosting to make a filling but that didn't turn out so good. Too runny and a bit too strong on the pumpkin flavor. But I made 4 six inch layers to make 2 six inch cakes and I went ahead and put the filling on one of them to see how it is. The penuche filling sounds like it would be really good so I may have to try that one next time.

I agree plain old good cream cheese frosting does the trick for me. I have also done a pumpkin cream cheese but its a bit to much I think. Cinnamon cream cheese is also good.

I have the BEST filling for pumpkin... If your not decorating the cake I just let it ooze everywhere....
Or even top it hot when your serving the cake. I have fiiled a cake with it before too... Just do a thin layer. Im addicted!

Caramel Cider Sauce

1/2 - cup brown sugar
1 - tablespoon cornstarch
2/3 - cup apple cider
2 - tablespoon heavy cream
1 - tablespoon butter (not margarine)
salt to taste

In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.

all of these sound really good. I was going to suggest a caramel sauce so that idea has been expressed and I think the penuche sounds awesome too.

The Heavenly Pumpkin Spice Cake that CreativeCakesbyMichelle is talking about is AWSOME!! The second time I made it I added pumpkin butter that I got at a cooking store and it was soooooo good. +1 to the cream cheese filling

I will be sure to let you know how it turns out! I will post the pictures and I will let you know on here!
Thanks everyone for the ideas! You are all lifesavers

I have made a snickerdoodle cake and used whipped cinnamon ganache as the filling. I loved it and actually had two people requested it.

I haven't tried it with the spice or pumpkin cake yet, but was on my list to try! The cinnamon may be good with it because it doesn't turn out too strong.

I have made a snickerdoodle cake and used whipped cinnamon ganache as the filling. I loved it and actually had two people requested it.

I haven't tried it with the spice or pumpkin cake yet, but was on my list to try! The cinnamon may be good with it because it doesn't turn out too strong.

shuswapcakes: can you tell me exactly how to get this cake that is Michelles? and also a little more detail about what you did to it when you made it the second time. Like how much did you use of the apple butter and what did you swap out for it? any help will be greatly appreciated. Thanks.

Would please share your recipe? It sounds divine!

kdbhom, I would love to have your recipe for both the cake and the whipped cinnamon ganache. It sounds so good. I am sure that you did have requests.
TIA.

I've used caramel filling, vanilla filling with pumpkin pie spice, and orange creme filling which was awesome!

I make a maple cream cheese filling. It is one of my favorite combinations. I'm so glad it's pumpkin season!

I making one today with brown sugar SMBC for the filling and a maple buttercream for the outside frosting

Chai Spice Buttercream. Yum!

I love the idea of chai spice buttercream, I'm going to have to steal that one

I'm so glad to see this post, because I was just about to post the same question.
I am making a Pumpkin Spice Cake for a teachers' luncheon for where my kids go to school. I just decided on my buttercream flavors. I will make a brown sugar buttercream (maybe a bourbon brown sugar? have not decided yet) and use a butterscotch buttercream for the middle filling-layer.
Before I decided, I thought of cinnamon, orange, maple or ginger as good flavors to go with pumpkin spice.

When you make a brown sugar SMBC, do you use as much brown sugar as the recipe has for white sugar? I was planning on making a brown sugar IMBC but have never made one with brown sugar and was wondering if that's all I need to do?

This is the one i use. I also make this and add jodief caramel recipe to it. Delicious!!!


http://cakecentral.com/recipes/16258/brown-sugar-swiss-meringue-buttercream/

tara, it's not my recipe, but you can increase the cornstarch. That and potato starch are my favorite thickeners. I like making fillings out of things that should be thinner, but I add more thickener and I can make it whatever I want it to be. I do this with custards too and then I have any custard as a filling. I use German Buttercream as part of my European Buttercream offerings. I make the custard thicker than usual and then treat the hot custard like the meringue in IMBC... mix to room temp and add butter.

yes, I use the same amount of brown sugar as white sugar in my SMBC, and just do a simple subsitution