I need a shelf-stable filling for a pumpkin cake and don't know what would be really tasty with that flavor. Any ideas? I'm making a tiered, fondant-covered Halloween cake for next weekend. (Yes, I know that I can refrigerate fondant, but my fridge just isn't big enough for this one.)
I made the Heavenly Pumpkin Cake here at CC. I pressed toasted pecans into the batter, baked it and then cooked 1/2 cup butter and 1/2 cup brown sugar in a pan till bubbly and then cooked it 1 minute more. When it came out of the oven, I poured it over the cake. Yummy. I guess that would be shelf stable, wouldn't it? Pretty high ratio of sugar.
I'm not sure, but almost 100% that Lorann has a cheesecake flavoring. You could add that to your bc to flavor it. Cream cheese icing always goes great with pumpkin, so maybe it would give it that type of flavor?
You could also use 2 Tbsp Cheesecake Instant Pudding with some pumpkin spice in it. OR how about using the seasonal Pumpkin Spice Instant Pudding in your buttercream?
Good Luck!
Beth in KY
Makeminepink:
So you made a kind of caramel-type sauce that sunk into the cake? Did I get that right? I guess that could work, but I'd miss the pretty presentation of the filling between cake layers when cut. A caramel filling is a good idea.
Callyssa:
The cheesecake filling idea is a good one, too. Unfortunately, I don't have a good cake store close and have to order off the internet. I don't think I'll have time to get it in. Pooh!
Thanks for your ideas! 
I'm not sure, but almost 100% that Lorann has a cheesecake flavoring. You could add that to your bc to flavor it. Cream cheese icing always goes great with pumpkin, so maybe it would give it that type of flavor?
You could also use 2 Tbsp Cheesecake Instant Pudding with some pumpkin spice in it. OR how about using the seasonal Pumpkin Spice Instant Pudding in your buttercream?
Good Luck!
Beth in KY
Oh, oh - that sounds great! Thanks so much bethola!!!
It doesn't really "sink" and it is kind of a praline type taste. It actually goes on some apple bread that my daughter makes, but I thought it would make a good filling for this cake!
It doesn't really "sink" and it is kind of a praline type taste. It actually goes on some apple bread that my daughter makes, but I thought it would make a good filling for this cake!
Oh that sounds yummy! I've never made anything like that mixture so I couldn't picture the consistency. Thanks a lot for your help, Makeminepink.
Try the Pumkin Pecan Spread from Williams-Sonoma combined with cream cheese buttercream. We had it at work today on top of pumpkin bread and it was DELISH!!!
I looked it up on the W-S website and it did look yummy! I wonder how long cream cheese BC can be out of the refrigerator? Hmmm...
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