Pumpkin Dream Cake*

Pumpkin Cake, Pumpkin Layer Cake, Cream Cheese Frosting, Cinnamon Cream Cheese Frosting, Maple Cream Cheese Frosting,

Today I turn 25. I have officially lived a quarter of a century. In dog years, I’m like 405234 years old.

In these past 25 years, I have found myself. I may not know everything, but then again I probably never will. But I do know who I am and I know what I like, and it feels great!

I know that Polka Dots were predestined to be my signature pattern. It’s not my fault if half of my clothing is covered in them.

I know that writing cookbooks is HARD work, but also super fulfilling! This week I got to hold my first book in my hands for the first time this week and I sent in my manuscript for the second on Monday. I feel so happy and proud!

I know that Family is the most important thing. I don’t know where I would be without mine.

I know that I found my soul mate at 19 years old. He makes me laugh daily and puts up with all my crap. He’s a keeper.

I know that getting married the day before my birthday was the smartest thing I ever did. Not only did I get to have the biggest party ever thrown for my birthday, but every year I get to have cake for dinner on October 11th for our anniversary. And then cake for breakfast on October 12th for my birthday. It was BRILLIANT planning on my part. :)

This years anniversary/birthday cake was a Pumpkin Dream Cake. I was so excited for this one that I was posting photos of it on facebook while it was still being put together!

If you have been reading along for a while, you will remember the Banana Dream Cake. It was the best cake I had ever made. Just read the reviews, everyone loved it! I get emails almost weekly about people making and loving that cake.

And it really was the greatest cake, ever…until now. Now we have the Pumpkin Dream Cake. It is pumpkin-y, but not too pumpkin-y. It is both moist & crumbly! It is so incredibly tender that you just want to use it as a pillow. Seriously, no excuses, make this cake.


UPDATE: I have made these as cupcakes! If you do the recipe below as stated, it will make 3o standard sized cupcakes. They will need to bake at 300°F for 18-20 minutes and do not need to go into the freezer.


Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting

Yield: 3 layer cake


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin
  • 1/4 cup vegetable oil
  • 1 cup milk


  • 12 oz (1 1/2 packages) cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar


Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

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455 Responses to “Pumpkin Dream Cake”

  1. 1

    Cookbook Queen — October 11, 2012 @ 5:40 pm

    Happy Birthday/Anniversary, doll. This cake looks AMAZING — I am DYING to try it!!

    And I love your polka dots. So darn cute.

  2. 2

    Katrina @ Warm Vanilla Sugar — October 11, 2012 @ 5:45 pm

    Happy 25th! I’ll be 25 in December and think this looks like a wicked-awesome birthday cake. And happy Anniversary too, girl! What an exciting couple of days :)

  3. 3

    Meagan @ Scarletta Bakes — October 11, 2012 @ 5:53 pm

    Happy, happy birthday, Jessica! I hope you have an amazing day filled with lots of sweetness and cake – this pumpkin one is TO-DIE-FOR!!

  4. 4

    amanda @ fake ginger — October 11, 2012 @ 6:03 pm

    Happy birthday lady!! Your cake looks fantastic!

  5. 5

    Annalise — October 11, 2012 @ 6:07 pm

    Happy birthday and happy anniversary! How fun that’s they’re so close together. Also, this cake looks amazing!

  6. 6

    Averie @ Averie Cooks — October 11, 2012 @ 6:07 pm

    Happy Bday and Happy Anniversary! And this cake DOES look like a dream…I have had my eye on your banana cake for ages, though. I love both bananas and pumpkin..actually made pumpkin banana bread b/c I couldnt decide! lol If you had to pick, which one do you love more?

    • Jessica replied: — October 12th, 2012 @ 11:25 am

      This pumpkin one, hands down. I’m so in love with it!!

  7. 7

    amy @ fearless homemaker — October 11, 2012 @ 6:10 pm

    Happy Anniversary AND Happy Birthday! This cake looks absolutely fabulous. I got married just a few days before my birthday, too – definitely a smart decision. =)

  8. 8

    Angelyn @ Everyday Desserts — October 11, 2012 @ 6:24 pm

    Happy Anniversary & birthday!!
    That cake looks seriously amazing.

  9. 9

    Erin @ Dinners, Dishes and Desserts — October 11, 2012 @ 6:37 pm

    Happy Birthday and Happy Anniversary!! I need to find a reason to make this cake – it looks amazing!

  10. 10

    Hilary — October 11, 2012 @ 8:17 pm

    I’m dreaming of a bigger plate!

  11. 11

    Rachel @ Baked by Rachel — October 11, 2012 @ 8:53 pm

    Happy happy birthday and happy anniversary!! Fabulous planning indeed!

  12. 12

    meghan — October 11, 2012 @ 8:58 pm

    i had just recently read your post and then i saw this polka dot-themed post on a another blog i follow and i just had to show you! i think you’ll like it.


    happy birthday & happy anniversary!

    • Jessica replied: — October 12th, 2012 @ 11:26 am

      I NEED those polka dot tights! NEED! :-)

  13. 13

    Jess Wakasugi {LIfe's Simple Measures} — October 11, 2012 @ 9:23 pm

    Happy, happy birthday! The quarter century mark is a big one but the best is yet to come :)

    Your description did me in on this cake, pinned!!

  14. 14

    Joanne — October 11, 2012 @ 9:38 pm

    Happy birthday! And welcome to the 25 year old club :) This cake does look uber dreamy.

  15. 15

    Katarina — October 11, 2012 @ 11:32 pm

    Happy birthday and happy anniversary! The cake looks perfect!

  16. 16

    Krystal — October 12, 2012 @ 1:30 am

    Ahh what a cutie you were and still are!! Happy birthday and happy anniversary!! This cake looks ahhhh—-mazing!!!!

  17. 17

    Lauren at Keep It Sweet — October 12, 2012 @ 8:18 am

    Happy birthday AND anniversary! What a great year for you:-)

    Cake looks amazing!

  18. 18

    Amy @ The Nifty Foodie — October 12, 2012 @ 8:35 am

    Happy Birthday and Happy (late) Anniversary! Oh, and congrats on sending in your second book manuscript! Lots to celebrate, eh? :-)

    The cake totally looks awesome! I’m a sucker for pumpkin…I think I’ve already gone through 6 cans this fall. 😛

  19. 19

    Stephanie @ Girl Versus Dough — October 12, 2012 @ 9:01 am

    Happy happy birthday and anniversary, Jessica! And just let me know if you need help finishing that cake :)

  20. 20

    Tara @ Chip Chip Hooray — October 12, 2012 @ 9:48 am

    Happy birthday to you!! And happy anniversary one day late. :) So much celebrating–and this cake looks like it can do the job. :)

  21. 21

    RavieNomNoms — October 12, 2012 @ 11:14 am

    Happy Birthday!!! Your cake looks fantastic! And happy anniversary too!

  22. 22

    Lindsay {life and kitchen} — October 12, 2012 @ 11:17 am

    Happy birthday and anniversary! What an exciting time!

  23. 23

    Tracey @ Cooking With Love — October 12, 2012 @ 11:17 am

    Happy Birthday! Your photo makes me want to make this cake tonight!! :)

  24. 24

    Monique @ Ambitious Kitchen — October 12, 2012 @ 11:19 am

    Happy Birthday! I have recently been following your blog and am completely smitten. It’s amazing to see someone my age with the same passion and love for food. Congrats on the cookbook and I’m OBVIOUSLY making this cake. and the banana one too! xo

  25. 25

    Judi — October 12, 2012 @ 11:21 am

    My parents were married the day before my Mom’s 22nd birthday, and they celebrated their 62nd anniversary this year. Happy Birthday and Anniversary! The cake looks so good, I will have to try it.

  26. 26

    Liz @ The Lemon Bowl — October 12, 2012 @ 11:28 am

    Happy Birthday!!! Mine is next week – Libras rock!

  27. 27

    natalie@thesweetslife — October 12, 2012 @ 11:30 am

    happy happy birthday! and happy anniversary! enjoy all the celebrating :)

    i’m making pumpkin cake tonight but now you have me doubting which recipe to use; this looks incredible!

  28. 28

    Debra — October 12, 2012 @ 11:51 am

    Happy Birthday, Happy Anniversary and thank you for sharing your cake(s). 😀

  29. 29

    Leila — October 12, 2012 @ 12:17 pm

    HAPPY HAPPY BIRTHDAY Jessica!! Birthdays are the BEST! While I don’t have an anniversary yet, my birthday is December 30. So basically I party on my birthday, then wake up and party with the whole world the next night, right into the new year! :)

    The cake looks fabulous and I can’t wait to buy your book! Hope you have an amazing day!

  30. 30

    fabiola — October 12, 2012 @ 12:27 pm

    happy birthdayyyyyyyyyyyy!!!!

    from méxico!!!


  31. 31

    Elizabeth @ The Collegiate Baker — October 12, 2012 @ 12:46 pm

    What a sweet blog post! I’ve been looking for a really good pumpkin cake recipe recently, so I may have to give this one a try.

    Happy Birthday! :)

  32. 32

    Jessica — October 12, 2012 @ 1:02 pm

    Happy Birthday!!

  33. 33

    Jessica — October 12, 2012 @ 1:20 pm

    (I hit the button before I was done! oops!) I was going to add: I love your pics! I’m a huge fan of polka dots! And I wanted to add Happy Anniversary!

  34. 34

    Julia — October 12, 2012 @ 2:09 pm

    Cake looks amazing and happy birthday!

  35. 35

    Cassie — October 12, 2012 @ 4:28 pm

    This is so sweet! Happy anniversary and happy birthday! I hope both are just fabulous. And if the cake is any indicator, I’m sure they will be! Enjoy your day!!

  36. 36

    Heather of Kitchen Concoctions — October 12, 2012 @ 11:59 pm

    Happy Birthday and Anniversary! My sister got married almost 5 years ago the day after her birthday. I always thought that was crazy that she was getting married the day after her birthday and never knew anyone else in a similar situation. Now I do! And she too loves that those two special days are back to back. BTW this cake looks and sounds amazing!

  37. 37

    Carmel York — October 13, 2012 @ 12:13 am

    Happy Birthday. October 12th is my birthday too! I wish I found your cake yesterday and it would’ve been my bday cake – oh well next year!

  38. 38

    Michelle — October 13, 2012 @ 7:44 am

    This cake looks absolutely delectable, and perfect for the autumn. Happy birthday and happy anniversary!

  39. 39

    Sues — October 13, 2012 @ 9:54 am

    Happy birthday and anniversary!!! Sounds like this year is one of the best with your cookbook on the way! This cake looks amazingly dreamy!

  40. 40

    Rachael P. — October 13, 2012 @ 11:38 am

    Happy belated birthday! Cake looks divine! x

  41. 41

    Megan — October 13, 2012 @ 2:56 pm

    Just made this today. It is delicious!! Megan

    • Jessica replied: — October 15th, 2012 @ 10:33 am

      Yay! So glad someone else made and loved it! :)

  42. 42

    Erin — October 13, 2012 @ 3:02 pm

    Is it weird that I looked at that photo and, like a reflex, just said “oh, I love you.”

  43. 43

    jmposti4 — October 14, 2012 @ 9:26 am

    Happy Birthday! You rock the polka .

  44. 44

    Becky — October 14, 2012 @ 10:58 am

    Holy yum – I think I’ll be dazzling my family by bringing this to Thanksgiving :)

  45. 45

    sally @ sallys baking addiction — October 14, 2012 @ 2:17 pm

    Happy (belated) birthday and anniversary Jessica!!!! This cake would be FABULOUS for any celebration. I am LOVING the maple CC frosting. :) I love layered cakes!

  46. 46

    Angelique — October 14, 2012 @ 8:04 pm

    Could I use pumpkin pie filling in place of the plain canned pumpkin? I ask because the recipe doesn’t call for any seasonings I usually pair with pumpkin. Unless you think it doesn’t need it….

    • Jessica replied: — October 15th, 2012 @ 10:32 am

      I would not recommend using pumpkin pie filling. Pumpkin pie filling is heavily sugared and would throw off the sweetness of the cake.

      If you wanted to make this a pumpkin spice cake, just follow as directed and add in any seasonings (nutmeg, cinnamon, all spice, cloves) that you would like!

  47. 47

    kita — October 14, 2012 @ 8:05 pm

    That does sound like good planning on your part! Happy birthday and anniversary!

  48. 48

    Stephanie @ Eat. Drink. Love. — October 14, 2012 @ 10:52 pm

    Happy Birthday and Happy Anniversary!! This cake is truly a dream! It looks so moist and delicious!

  49. 49

    Koko @ Koko Likes — October 15, 2012 @ 12:12 am

    Jessica this looks truly heavenly! WOW, cannot wait to try it!

  50. 50

    Gerry @ Foodness Gracious — October 15, 2012 @ 1:41 am

    Happy days, Love the kid pics :) and love this moist, creamy perfect looking cake!!

  51. 51

    Rachel Cooks — October 15, 2012 @ 9:34 am

    This looks fantastic!!! Happy Birthday!

  52. 52

    Georgia @ The Comfort of Cooking — October 15, 2012 @ 1:06 pm

    Happy, happy belated birthday to you Jessica! Mine was just the day after yours. Hope it was everything you hoped & dreamed. This dreamy pumpkin cake could certainly make my birthday a happy one! :) Thanks for sharing. Also… you were the cutest baby ever.

  53. 53

    shelly (cookies and cups) — October 15, 2012 @ 6:21 pm

    Happy Birthday!!! This cake is the perfect way to celebrate! And how cute is your Grandpa?

  54. 54

    jessica @ how sweet — October 15, 2012 @ 9:07 pm

    um pumpkin dream? i want to place my head on a slice and take a little nap. this is seriously dreamy.

  55. 55

    A day in the life of Jessica from The Novice Chef — October 16, 2012 @ 5:32 am

    […] am proud of a lot of them! But my most recent Pumpkin Dream Cake was pretty […]

  56. 56

    Kelly — October 16, 2012 @ 1:51 pm

    I am making this for a girlfriend who lives 4 hours away and am wondering if the cake will be okay in the car for 4 hours? I could make the cake and just frost at her house if that would be easier?

    • Jessica replied: — October 21st, 2012 @ 9:57 pm

      I took half of this cake on a 3 hour car ride to Orlando, so I think it will be just fine! Just make sure it is really cold when you leave and pop it back in the fridge once you get there!


  57. 57

    Tina | My Life as a Mrs — October 16, 2012 @ 2:56 pm

    this. looks. outrageous. :) & I know I already wished you a happy birthday, but I’ll say it again – HAPPY BIRTHDAY my friend! Cheers to the BEST year yet! 😉

  58. 58

    Kyler — October 16, 2012 @ 10:23 pm

    This seriously looks amazing and my mouth is watering just thinking about it. I’ve never made a layered cake before, but I’m thinking this will have to be the first! Hope you had a great birthday!!!

  59. 59

    Kelsey — October 17, 2012 @ 2:28 pm

    Seriously, girl. That IS brilliant planning on your part. Talk about a fun week in your house every year! What a gorgeous cake and a gorgeous way to celebrate. Cheers!

  60. 60

    ErinsFoodFiles — October 17, 2012 @ 6:35 pm

    Happy birthday!!! Happy anniversary!!! This cake looks divine! :)

  61. 61

    Linda — October 17, 2012 @ 6:46 pm

    Happy belated anniversary and birthday!!!! Just bought my own copy of your mini doughnut book….this pumpkin cake recipe is worth dying for! You go girl and keep on going!

  62. 62

    Lisa Anderson — October 17, 2012 @ 7:54 pm

    I would love to make these as cupcakes….do yo see any issues with this translating into cupcakes okay?

    • Jessica replied: — October 21st, 2012 @ 9:55 pm

      Hey Lisa,

      I was on a cruise when you asked this question! Sorry, I promise I wasn’t ignoring you.

      Two people have commented since your comment and said they made them into cupcakes and they were divine! So no, I don’t think there will be any issues! :)

  63. 63

    Ashley Bee — October 18, 2012 @ 12:43 pm

    Your anniversary is MY birthday! Hehe… I also turned 25. Despite my roller-coaster-ish life right now, I feel like it’ll be a good year. Good luck with yours, and that cake looks AMAZING :)

    • Jessica replied: — October 21st, 2012 @ 9:53 pm

      Happy (late) Birthday to you too!!!!

  64. 64

    J — October 19, 2012 @ 8:25 pm

    Just wanted to chime in here that I saw this recipe on pinterest, and I’m actually making it for the second (!) time tonight. It definitely lived up to the hype. It is amazing. I added cinnamon, nutmeg and cloves to the batter and then just omitted the cinnamon and maple syrup to make a plain cream cheese frosting. I took it into work and was an instant rock star among my co-workers. Thanks for the great recipe! It’s a keeper.

    • Jessica replied: — October 21st, 2012 @ 9:49 pm

      Yay! I love hearing other people loved it as much as me!

  65. 65

    Emily — October 19, 2012 @ 9:46 pm

    This really is a dream cake! I live alone so I cut this recipe by 2/3 (which is evenly done) and baked 2 6-inch rounds and cut the frosting by even more. It baked up really quickly and produced the most light and fluffly cake. I really don’t want to share it it’s so good! Thank you so much for the recipe!

    • Jessica replied: — October 21st, 2012 @ 9:51 pm

      Girl, I know how you feel. I made the whole 3 layers and still didn’t want to share with anyone!! 😉 haha

  66. 66

    Monica — October 20, 2012 @ 1:20 am

    This recipe is amazing… so moist and delicious! I made it into cupcakes and baked them for about 18-20 minutes, then stuck them in the freezer to cool. I will definitely be making this again. Thanks for sharing!

    • Jessica replied: — October 21st, 2012 @ 9:46 pm

      Awesome! I am so happy to hear they work well as cupcakes too! :)

  67. 67

    Britni — October 21, 2012 @ 4:24 pm

    Whoa, AMAZING! I did the cupcake version and EVERYONE loved them!! SOOOOO GOOD!

    • Jessica replied: — October 21st, 2012 @ 9:45 pm

      Awesome!! I am SO glad to hear they work as cupcakes too…just another excuse to make them again soon! 😉

  68. 68

    Cheryl — October 24, 2012 @ 10:59 am

    I made cupcakes as well, and but used a cinnamon cream cheese frosting without the maple syrup-I didn’t have any. I took them to work and everyone devoured them-they LOVED them!

    • Jessica replied: — October 25th, 2012 @ 12:13 am

      Yay! I can’t wait to try them as cupcakes with all these cupcake successes!

  69. 69

    maria reininger — October 24, 2012 @ 5:02 pm

    this this will translate OK to cupcakes?

    • Jessica replied: — October 25th, 2012 @ 12:14 am

      Yes, many commenters before you have tried them and had great success!

  70. 70

    Jamie — October 24, 2012 @ 10:21 pm

    Just wanted to let you know I made this on Friday and my husband said it’s one of the best cakes I’ve ever made! I’ll definitely be using the freezer trick with all of my other cake recipes! I linked to your blog at http://www.usafpilotswife.blogspot.com because my friends and family just HAVE to try it! Thanks so much!

    • Jessica replied: — October 25th, 2012 @ 12:14 am

      I love hearing that!! I’m with your husband, it totally is the best! :-)

  71. 71

    JenniLu — October 25, 2012 @ 12:43 pm

    Hi Jessica, I have a question for you: when you put the layers in the freezer right after they come out of the oven, do you first remove the cakes from the pans, or put the pans in the freezer with the cakes in them? Thanks, and thanks for this recipe! I can’t wait to try it.

    • Jessica replied: — October 25th, 2012 @ 4:18 pm

      You leave the cake in the pan and pop it directly into the freezer. Just make sure you don’t set the cake pans on anything plastic that it could melt. :-)

      Let me know how you like it!!

  72. 72

    Ross Quick — October 26, 2012 @ 2:43 am

    Just wanted to know what to use instead of ‘canned’ pumpkin.

    • Jessica replied: — October 29th, 2012 @ 1:09 pm

      Google “make canned pumpkin at home”.

      You will need to bake a pie pumpkin, scrape it out of the shell, and puree it for the correct texture.

  73. 73

    Nicky — October 26, 2012 @ 12:02 pm

    I made them into whoopie pies and they were Ah mazing.. do you think you could subsitute applesauce instead of pumpkin to make an apple version??

    • Jessica replied: — October 29th, 2012 @ 1:08 pm

      Ohh love it! I love whoopie pies, what a great idea! :)

      And as for turning it into apple…hmm. Not sure about that with the applesauce. Applesauce and pumpkin have such a different texture.

      If you were to try it, I would use less milk (less moisture). And maybe slowly add the milk until you get the right consistency. I would also probably add some finely minced apples for flavor.

      Let me know if you give it a shot!!

  74. 74

    Kelly Senyei (Just a Taste) — October 26, 2012 @ 12:33 pm

    Wow! I can just tell how moist this cake is by the photos alone! YUM!

  75. 75

    Meghan — October 26, 2012 @ 3:56 pm

    Met my soulmate at 18, and together and better than ever after 12 years! Pumpkin is his favorite. I do a pumpkin cupcake with cinnamon brown sugar buttercream that he adores, but I am eager to try this recipe. :)

  76. 76

    angelena — October 28, 2012 @ 11:25 am

    If I wanted to make this in a bundt pan, would I leave the amounts the same? Thanks

    • Jessica replied: — October 29th, 2012 @ 1:11 pm

      You might not need all the batter, but it depends on the size of the bundt pan. So you can either make 2/3rd of the recipe if you think you need too, or if it were me, I would just make a few cupcakes/mini cupcakes with the leftover batter!

      And when you say amounts, I’m not sure if you mean time as well…but it will need longer to bake if you are baking it in a bundt!

  77. 77

    Kelly Foster — October 28, 2012 @ 10:04 pm

    Hi! Found this via Pinterest, and am in the process of making it right now, for my birthday, tomorrow!!

    • Jessica replied: — October 29th, 2012 @ 1:12 pm

      Happy Birthday Kelly!! I hope it’s a great day and the cake came out delicious! :)

  78. 78

    Tammy Harrington — October 29, 2012 @ 2:27 pm

    Just slid the layers into the freezer, I cant wait to taste!

  79. 79

    Casey — October 29, 2012 @ 7:30 pm

    Congrats on your anniversary and happy birthday! (my anniversary is 10/9 and my bay is 10/13, close!). I baked this cake yesterday to celebrate another anniversary. It was SO good! I do have a question or two, however. I popped the cakes, pans and all into the freezer. After 45 minutes I removed them, cakes were stubborn about coming out, so I popped the cakes back into the warm oven (I had just baked sausage balls). The warm oven loosened the cakes back up and they came out. I waited for the cakes to cool back down before putting the AMAZING icing on. The cakes were dense, not high like your in the picture (all my ingredients were fresh, that’s the first thing I thought of). The taste was fabulous, but texture was so dense it was almost cheesecake-like. Any suggestions? And thank you!

    • Jessica replied: — October 31st, 2012 @ 10:44 pm

      Thanks Casey!

      …hmm. That’s strange. It definitely makes a dense cake, but it shouldn’t have been cheesecake-y.

      With everyone else having such good success with this cake, I am thinking it might have been one of your ingredients (or maybe even accidentally adding something twice?), or your oven? Do you have an oven thermometer? If so, I would double check that it is cooking at the degree it says it is!

      Sorry you had some issues! :(

  80. 80

    25 Halloween Recipes — October 29, 2012 @ 8:23 pm

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    Janneke — October 30, 2012 @ 11:16 am

    wow, this cake looks delicious! even the color is eyecandy 😀

  82. 82

    Victoria — October 30, 2012 @ 1:07 pm

    Can’t wait to make this for dessert on Thanksgiving!!

  83. 83

    Natasha — October 30, 2012 @ 1:24 pm

    If I make these cupcakes, do I need to adjust anything?

    • Jessica replied: — October 31st, 2012 @ 10:29 pm

      Just the baking time!

  84. 84

    Misha — October 31, 2012 @ 10:29 pm

    Hi! Your cake looks amazing!! But my friend and I tried to make this today, and we did the following changes: changed oil to applesauce, used raw sugar and whole wheat flour, and halved the amount of sugar (in an attempt to make them healthier). We also baked them into cupcakes…but when we took them out, they were nothing like yours :((( the tops weren’t smooth and they tasted exactly like cornbread! Please help us :( We really want to succeed in making such a yummy looking cake as yours! :(
    our batter before baking wasn’t liquid-y at all..it was like a really really wet dough…is that right? :(
    your cake looks so goood wah we’re so jealous!

    • Jessica replied: — October 31st, 2012 @ 10:35 pm

      Hi Misha,

      The applesauce instead of oil, should have been an ok switch.

      However, the switch to whole wheat flour and using raw sugar (and half of the amount called for) is what lead to such a different cake than the one the recipe makes.

      If you really want to use whole wheat flour, try using whole wheat pastry flour. However, it still is not the same as when using regular all-purpose flour.

      Also, raw sugar and granulated sugar are very different. The granule size and using half the amount will make the cake a lot less sweeter, which is why it was more cornbread like.

      I’m sorry it didn’t turn out like you were hoping, I would suggest using regular sugar (and the amount stated) and all purpose flour instead.

  85. 85

    Niki — November 1, 2012 @ 2:16 pm

    Made this recipe into cupcakes today-SO GOOD! I changed my temp to 350 and baked for 20 minutes. I couldn’t wait for the icing to be made. I ate one as soon as it was cool enough to eat. Can’t wait to have another- with the icing this time. Thanks so much for such a yummy treat :-)

  86. 86

    Thanksgiving Pinterest Roundup! - Ask Anna — November 2, 2012 @ 7:00 am

    […] source, listed below each picture.  Thank you!CenterpiecesSourceSourceSourceSource Amazing FoodSourceSourceSourceSourceSourceOther Fun IdeasSource Source Source Source SourceSourceI hope these pins […]

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    Marcia — November 3, 2012 @ 5:16 pm

    Hi Jessica I was wondering if the crumb covering is absolutely necessary . If so, what crumbs would I use?

    • Jessica replied: — November 3rd, 2012 @ 5:33 pm

      The crumb layer is a really thin layer of frosting around the outside of the cake.
      So put together your cake (with regular thick layers in the center) and then do a thin layer of frosting around the outside. Let the frosting harden a bit (pop it in the fridge if needed) and then put on the rest of the frosting.
      They call it a crumb layer because it keeps crumbs from breaking off and winding up in your frosting.

      Enjoy the cake!

  88. 88

    Tammy — November 3, 2012 @ 9:29 pm

    Thanks Jessica it looks so good my mouth is watering ! going to make it next week !!!

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    glory lowther — November 4, 2012 @ 8:28 pm

    looks great.

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    Renee — November 11, 2012 @ 12:30 am

    I made this cake last night with fresh pumpkin….and oh my the cake itself is indeed dreamy!!! I could maybe go for slightly less sweet frosting, but it was still delicious!

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    Suzie — November 13, 2012 @ 3:05 pm

    This looks AMAZING! I have a question though– If I wanted to just make one layer, could I just easily cut the measurements in thirds or would I run into a texture problem? Thank you.

    • Jessica replied: — November 13th, 2012 @ 6:00 pm

      It will turn out just as great in one layer as it does in 3! :-)

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    Ariana — November 13, 2012 @ 10:53 pm

    Ok, I made the mistake of making mine in (3) 9″ pans, so the layers were thin and I am guessing that is why my cake is quite dense. I really loved the flavor, so I am going to attempt again but this time in the 8″ pans. Should this solve that issue? Loved the frosting though!!

    • Jessica replied: — November 16th, 2012 @ 2:51 pm

      The cake is dense to begin with, it is not super light and fluffy.

      If you like your cakes lighter, I would suggest upping the amount of baking soda in the cake.

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    Darla — November 14, 2012 @ 11:10 am

    I have fresh pumpkin that I have cooked down, can I just puree it and use it in place of the canned pumpkin?

    • Jessica replied: — November 16th, 2012 @ 2:52 pm

      Of course you can! :) Enjoy the cake!!

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    Audrey — November 14, 2012 @ 3:51 pm

    Made this for my hubby’s b-day 11/10/12. I added in a little pumpkin pie spice and just want to say this cake is absolutely AMAZING!!! Thanks so much for sharing!

    • Jessica replied: — November 18th, 2012 @ 7:32 pm

      Yay! Happy late bday to your hubby!

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    Emily — November 15, 2012 @ 3:02 pm

    This cake was delicious! Thanks for the recipe!

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    creative thanksgiving recipe ideas, via pinterest. | girl meets life. — November 16, 2012 @ 10:04 am

    […] it’s impossible to get sick of good old pumpkin pie, Pumpkin Dream Cake and Pumpkin Spice Truffles seem like quite the tasty new way to get your pumpkin […]

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    Darla — November 17, 2012 @ 8:59 am

    I made the c ake the other day using fresh pumpkin. I just cooked my pulp down, drained it and then pureed it. The cake was AMAZING

    • Jessica replied: — November 18th, 2012 @ 7:33 pm

      Awesome! Glad to hear it!! :)

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    Faye — November 17, 2012 @ 12:21 pm

    Can you bake this in a 9 x 13 pan?

    • Jessica replied: — November 18th, 2012 @ 7:34 pm

      I Faye, I haven’t tried…but I think it would work. It might be too much batter for a 9×13, maybe make 2/3rds of the recipe?

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    Shannon — November 18, 2012 @ 7:15 pm

    The best cake I have ever made/eaten! Woohoo!

    • Jessica replied: — November 18th, 2012 @ 7:36 pm

      Awesome! Always so happy to hear that! :)

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    Jessica — November 19, 2012 @ 10:11 am

    If I make this on Tuesday as cupcakes do you think they would be ok for Thursday? I will be gone Tuesday night and Wednesday night but want to take these to Thanksgiving on Thursday. Don’t think I will have any other time to make it. Would you recommend storing in the refrigerator? Can’t wait to give this a try! I am obsessed with Pumpkin!!! Thanks!

    • Jessica replied: — November 19th, 2012 @ 2:15 pm

      I am not positive on how they would hold up. I know when I make this cake, it is still awesome the next day…but it never lasts longer than that for me to know!

      Also, cupcakes can sometimes dry out much faster.

      I would say give it a shot and let me know how it turns out! Just make sure to store then in a super airtight container in the fridge.

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    Misty — November 19, 2012 @ 10:55 am

    OMG! This cake is amazing!!! I made it for my parents birthday and we devoured it. Making it again for Thanksgiving because everyone loved it so much. I’m salivating at the thought of eating it again!!!! Thanks for sharing!!!

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    Amanda — November 20, 2012 @ 1:25 pm

    I’m so excited to try this!!! Do you think the cake would be as good if I baked it tonight, assembled it tomorrow and it was enjoyed on Thanksgiving day?

    • Jessica replied: — November 20th, 2012 @ 10:42 pm

      I think it would be ok, but I think it’s best just one day ahead.

      I am making this on Wednesday for Thanksgiving on Thursday. I will fully assemble it and store it in the fridge for 24 hours before.

      Hope this helps! Happy Turkey Day! :)

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    thanksgiving desserts round-up | Crunchy Creamy Sweet — November 20, 2012 @ 4:03 pm

    […] Pumpkin Dream Cake from The Novice Chef Blog […]

  104. 104

    rdp — November 20, 2012 @ 5:04 pm

    I am getting cold feet on making the other pumpkin cake recipe I was planning to use –especially as so many people think yours is great. But there are no spices in it! Any thoughts on how much of what spices you would uses to get that pumpking pie taste?

    • Jessica replied: — November 20th, 2012 @ 10:43 pm

      Feel free to add your regular pumpkin pie spices!

      Maybe like a teaspoon of cinnamon, some freshly ground nutmeg and a pinch of ginger and cloves. Or you can just use pumpkin pie spice!

      Happy Turkey Day! :)

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    Jennifer — November 21, 2012 @ 6:59 pm

    I made this cake today and it is amazing!! Best most delicious frosting!! It was so easy :) thank you for this amazing recipe!!

  106. 106

    Liz Baker — November 22, 2012 @ 7:32 pm

    Your cake is now my favorite!! I requested it for Thanksgiving and my grandma wanted to try making it and had a blast! It turned out as pure perfection, thanks to your very clear instructions! Thanks for introducing me to my new favorite all time cake!

  107. 107

    Regina P — November 22, 2012 @ 8:39 pm

    Made this for Thanksgiving and LOVED it!!! Even my picky family loved this!

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    Theresa Hadley — November 23, 2012 @ 8:24 am

    I made this for Thanksgiving dessert yesterday and it was wonderful!! The whole family loved it and my son already requested it for his birthday cake next month. It was easy, super moist, pretty, and delicious!!!

  109. 109

    Vanessa — November 24, 2012 @ 12:42 am

    I made this for Thanksgiving and it was great! A total hit with everyone, even my mom who is super hard to please. It was easy to make, the cake came out so moist and the frosting was divine. A keeper for next Thanksgiving as well. Thank you for sharing this recipe! Happy Holidays <3

  110. 110

    Stephanie — November 24, 2012 @ 1:25 pm

    This is the first from scratch cake I have ever made & it was UNBELEIVABLE!!! Thanks for sharing this recipe! This will become a holday tradition for sure!!! SO dreamy! :)

  111. 111

    Trini — November 26, 2012 @ 5:53 pm

    I made this cake for the first time for Thanksgiving dinner. It was a huge hit! Will definitely be making it again. Thank you so much for posting.

  112. 112

    Pumpkin Dream Cake #ChristmasWeek | Dinners, Dishes, and Desserts — December 5, 2012 @ 6:01 am

    […] Pumpkin Dream Cake Adpated from The Novice Chef […]

  113. 113

    Ginny — December 8, 2012 @ 2:37 pm

    I made this for the office, just added two things, I used the velcro baking strips around the pans and added apinch of cinnamon and nutmeg to the cake batter. This cake was so good….it was so moist, it was kind of like a cross between pie and cake. They really liked it and are already asking me to make it again. Thanks for the wonderful recipe.

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    Liana — December 22, 2012 @ 9:38 pm

    This cake was amazing. A lot of work, but well worth it. EVERYONE loved it. I was looking forward to see if you were going to make some sort of Christmas Dream Cake….:) Thanks again for the awesome recipe…it will definitely be a keeper for every Thanksgiving!!


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    Alix — December 28, 2012 @ 9:43 pm

    Tried this and LOVED it. I would use a little bit less flour because it was a bit too chewy for my liking, but other than that I will be making this again and passing around the recipe!

  116. 116

    The Novice Chef » Strawberry Dream Cake — January 10, 2013 @ 10:36 pm

    […] when with a Banana Dream Cake in 2011. That cake was the beginning. It then branched off into the Pumpkin Dream Cake. And if you read the comments, it is possibly one of the most made cakes on this blog….which […]

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    Amna — February 13, 2013 @ 3:50 am

    OMG I searched, ‘banana dream cake’ on your blog and came across this cake recipe and went *drool*! Will try this cake on a later date since I have to figure out how to substitute canned pumpkin, I haven’t seen it in my part of the world :) Your cake has such a lovely, inviting color, and I’m sure it tastes even better.

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    PinLaVie... Make your pins come true – Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting — February 19, 2013 @ 11:33 am

    […] More… […]

  119. 119

    Pumpkin Dream Cake from The Novice Chef — May 29, 2013 @ 12:32 pm

    […] There is nothing I like more than the taste of pumpkin………and sweets! Add pumpkin to a cake and I’m in love! Find out how you can make this deliciously moist Pumpkin Dream Cake over at The Novice Chef. […]

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    Jenn Davis — June 16, 2013 @ 10:30 pm

    Thank you so much for this recipe! Turned out amazing and got fantastic reviews from the family! Thanks!!

  121. 121

    Tuzlu Kurabiye Tarifleri — July 3, 2013 @ 6:00 pm

    Thank you for your well-liked recipes that block.

  122. 122

    The Novice Chef » Chocolate and Peanut Butter Dream Cake — August 1, 2013 @ 12:02 am

    […] chocolate and peanut butter. The very first Dream Cake was the Banana Dream Cake, followed by the Pumpkin Dream Cake and then most recently the Strawberry Dream Cake. What are Dream Cakes? A Dream Cake is a layered […]

  123. 123

    The Novice Chef » Chocolate and Peanut Butter Dream Cake — August 1, 2013 @ 12:02 am

    […] chocolate and peanut butter. The very first Dream Cake was the Banana Dream Cake, followed by the Pumpkin Dream Cake and then most recently the Strawberry Dream Cake. What are Dream Cakes? A Dream Cake is a layered […]

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    Jessie — August 18, 2013 @ 1:45 pm

    Aptly named — this cake is a dream. Everyone I have served it to had the same jaw-dropping experience I did at first taste. I even ended up making it twice in one week. Thank you!

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    Sue — August 21, 2013 @ 9:12 pm

    We do not get canned pumpkin in Australia where I live, what would be the best kind of fresh pumpkin to use and how much. I love the look at this cake and would really like to give it a shot at making it

  126. 126

    Paula — August 23, 2013 @ 2:50 pm

    I made this last Thanksgiving, and it was the best pumpkin thing I have ever baked. My family was obsessed with it, and I ended up making 2 in one week. I can’t wait until fall to make this again!!

    • Jessica replied: — August 26th, 2013 @ 10:40 am

      2 in one week? I think you and I need to be friends! Glad you and your family loved the cake so much!!

  127. 127

    Anna in KCMO — August 23, 2013 @ 10:15 pm

    My son, Judah, turned three today. We had some yummy pumpkin glazed cookies a friend made just a couple weeks back and by far they were his favorite. I decided to make a cake version of this new-love and came upon your recipe and blog. I followed your recipe completely and only tweaked the seasonings…made the cake pumpkin spice and plain frosting. It was a HIT!!! My little man had a wonderful cookie and LOVED this yummy cake! Thank you!!

    • Jessica replied: — August 26th, 2013 @ 10:40 am

      Happy Birthday to your son Judah! I’m so glad he loved the cake!!! :-)

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    Joyce — August 24, 2013 @ 12:53 pm

    a birthday twin! I am a tad older than you though like in old enough to be your mother I am afraid lol. We won’t calculate how old I am in dog years. Looks like a great cake. Good enough to go off my diet for even although i will have to make it with gluten free all purpose flour

    • Jessica replied: — August 26th, 2013 @ 10:40 am

      Happy almost birthday, birthday twin! :-)

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    Connie Murphy — August 24, 2013 @ 1:23 pm

    This cake sound delicious, will make it for Thanksgiving when all the family is here, or for my Birthday Oct. 10, yes I am a Libra too!

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    Amy — August 25, 2013 @ 7:13 pm

    How sturdy is the cake? Could it be used as a tier and used under fondant?

    • Jessica replied: — August 26th, 2013 @ 10:39 am

      It’s pretty sturdy. However I don’t know how well it would hold up under fondant, because I do not personally like or use fondant. Good luck!

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    The Bearfoot Baker — August 26, 2013 @ 10:59 am

    Just found this on Pinterest and “OH MY” is looks good!! Adding it to my list of desserts to make! TFS!

  132. 132

    cravings. » whatever — August 29, 2013 @ 12:25 pm

    […] this pumpkin dream cake looks TO. DIE. FOR.  from thenovicechefblog.com […]

  133. 133

    Liz — August 29, 2013 @ 1:58 pm

    Yum! We grow pumpkins every Fall and have a jillion pounds of pumpkin purée. It is always thinner than canned…any idea on how to substitute homegrown for canned?

    • Jessica replied: — September 4th, 2013 @ 12:58 pm

      I would squeeze the pumpkin puree with a cheesecloth or tea towel to try and get all the excess moisture out of it. Then if it is still too watery, try cutting back on the amount of milk. Good luck! :-)

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    Elise — September 1, 2013 @ 6:58 pm

    Have you ever added spices to the cake itself? Or just to frosting?

    • Jessica replied: — September 4th, 2013 @ 12:57 pm

      The frosting is a cinnamon cream cheese frosting – so there are some spices in it. I truly find it perfect just the way it is, but you can always add pumpkin pie spices if you want!

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    Sarah — September 4, 2013 @ 1:58 pm

    Just made this for my hubby’s Birthday tomorrow! Can’t wait to try it! Is there any trick to icing a cake? I always feel like I mess it up somehow.

    • Jessica replied: — September 4th, 2013 @ 2:01 pm

      A good crumb coat is my best advice! When you do a crumb coat, it makes you do two layers. So of course you won’t have any crumbs in your frosting, but also it makes a more even/thicker final look! :-)

  136. 136

    Stephanie — September 4, 2013 @ 3:11 pm

    Has anyone made this with chocolate milk instead of white milk? Sad to say it’s all I have. Not sure how it would taste. :(

    • Jessica replied: — September 4th, 2013 @ 3:13 pm

      I would not recommend making this with chocolate milk!

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    14 Recipes for Fall - Making the World Cuter — September 5, 2013 @ 12:57 am

    […] 2. Pumpkin Dream Cake from The Novice Chef […]

  138. 138

    friday five {8} | about a girl. — September 6, 2013 @ 1:01 pm

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    Recipes :: 5 Delicious Pumpkin Treats — September 8, 2013 @ 11:59 am

    […] This gorgeous Pumpkin cake comes from The Novice Chef blog and looks dreamy!  For directions on how to make this sure to be hit for your next party go to: http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/ […]

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    Diann — September 8, 2013 @ 1:53 pm

    When you talk about: “Then apply a thin crumb coat on the top and sides.”
    What is the crumb coat? I don’t see that talked about any other place.


    • Jessica replied: — September 12th, 2013 @ 10:00 pm

      The crumb layer is a really thin layer of frosting around the outside of the cake.
      So put together your cake (with regular thick layers in the center) and then do a thin layer of frosting around the outside. Let the frosting harden a bit (pop it in the fridge if needed) and then put on the rest of the frosting.
      They call it a crumb layer because it keeps crumbs from breaking off and winding up in your frosting.

      Enjoy the cake!

  141. 141

    Erin {Lemon Sugar} — September 8, 2013 @ 4:11 pm

    I made this cake yesterday, and it was fantastic! It will be on the blog this week sometime. Thank you for the inspiration!

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    rachel — September 8, 2013 @ 5:01 pm

    this cake looks amazing! i dont have round pands though :( could i use same receipe to make cupcakes??

    • Jessica replied: — September 12th, 2013 @ 10:00 pm

      Yup – it works in cupcakes too! Many readers have tried it and left comments about the success! :-)

  143. 143

    Alicia — September 9, 2013 @ 4:30 pm

    So I made this cake yesterday and just had my first taste, and it tastes AMAAAAAZING…. It was a bit rage inducing last night though as it repeatedly fell over after I frosted it, and the frosting squished out the sides so the inside layers don’t have as much frosting in them as I would have liked. I ended up stabbing about 4 wood skewers in the cake and putting it into the fridge so that it would get cold enough to hold after the crumb layer was put on. It tastes so good, but I will never do it as a cake again. I will use the same recipe for cupcakes next time. Just for ease of icing. I followed the recipe exactly though as far as the cake and icing is concerned, and I wouldn’t change a thing!

    • Jessica replied: — September 12th, 2013 @ 10:02 pm

      Hmmm. I have never had a problem with the cake falling over. Were your layers uneven? If yes, next time trim off any uneven pieces to keep it from moving.

      Otherwise, my other suggestion would be to make it into two layers instead of three for easier stacking.

      Glad you enjoyed it!

  144. 144

    10 of the Best Fall Pumpkin Recipes — September 10, 2013 @ 4:13 pm

    […] 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / […]

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    Becky — September 11, 2013 @ 10:32 pm

    I made this for my Dad’s birthday way back in January, and he still talks about how delicious it was! Thanks so much!

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    Meg N — September 14, 2013 @ 4:13 pm

    This cake was delicious! Thanks for sharing the recipe!

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    Ebony — September 16, 2013 @ 7:32 am

    Found this via Pinterest…made just now with a few alterations and just have to say the recipe is simply wonderful!

    I made mine into cupcakes because I plan to take them to work tomorrow. I used gluten-free flour, added cinnamon to the dry mix and just used cream cheese, icing sugar, cinnamon and maple syrup for the frosting. I think the girls at work will love them as much as me!!

    Oh, and I live in Australia and, as someone mentioned before, it’s pretty much impossible to find canned pumpkin here! Instead I did the same as I do for pumpkin pie: boil the pumpkin and mash. FYI for other Aussies wondering: I use butternut pumpkin (called squash in the US I believe) in my recipes because it is deliciously sweet (also, we don’t have much of a variety of pumpkins here and none of the othe kinds are suitable for desserts).

    Thanks for sharing this amazing recipe! <3

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    Mandi’s Reads: Theories of Poop and Other Magic | The Literary Duck — September 16, 2013 @ 9:03 am

    […] Reads well with: Helen Jane Long and Pumpkin Dream Cake with Cinnamon Maple Frosting […]

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    Megan — September 16, 2013 @ 4:51 pm

    Can this be made into cupcakes?

    • Jessica replied: — September 17th, 2013 @ 10:45 pm

      Hi Megan – yes it can! Enjoy!

  150. 150

    Mary — September 17, 2013 @ 12:05 pm

    Hi, just wondering if this will work in 9″ pans, as that is all I have…or should I just use 2 as to not have it flatten out as someone said previously. Also, I was surprised at the 300 degree oven temp, most cakes I bake are at 350 degrees. That is correct, right? Thanks

    • Jessica replied: — September 17th, 2013 @ 10:46 pm

      Yes, it can be made in two 9″ inch pans – it will just take a little longer to bake. Watch the cakes closely!

      And yes, 300°F is the correct baking temperature.

  151. 151

    pumpkin cake with cinnamon frosting | Madey Edlin — September 18, 2013 @ 1:11 pm

    […] Recipe adapted from, The Novice Chef […]

  152. 152

    tanya1234 — September 18, 2013 @ 5:52 pm

    yummmy thankxxxxxxxxxxxxxxx

  153. 153

    kate — September 18, 2013 @ 11:10 pm

    HI, can’t wait to make this for my boyfriends birthday on Friday (we are pumpkin fanatics!) I’m taking him on a trip to St.Loius to go to the Budweiser factory (he also works for Budweiser) so I wanted to cover this delicious cake with fondant & make it a Budweiser cake! From reading comments I’ve seen that it is a “dense” cake but do you think it’s dense enough to hold fondant?

    • Jessica replied: — September 25th, 2013 @ 12:40 am

      Hi Kate! Yes – I think it will hold up for fondant! :-)

  154. 154

    Carol — September 19, 2013 @ 5:32 am

    Hi! I tried this cake and it was really dense, like someone else said… like cheesecake. Delicious, though. I am making a 4 tier wedding cake and the bride WANTS this cake.
    I am so worried about making an 18″ base.. do you have any suggestions for how to make this work? Bake evenly? I will try again this weekend and use more BS and more flour? Maybe it will be lighter?
    Also, do you think I can make the layers and freeze them for a week? Maybe even with the icing on?
    Also, do you think this can sit out during a wedding and reception? The wedding is October 19, so it should be cool here in Vermont, but I’m really worried. But this bride knows what she wants..
    ANY help would be great. :)

    • Jessica replied: — September 25th, 2013 @ 12:39 am

      Hi Carol – I am definitely not a wedding cake baker…so I really don’t have any advice on how to make it work for such a large size.

      I do not know about freezing the layers with frosting on it. I would assume it would work like any other wedding cakes you make in that regard.

      As for sitting out – I think it will be just fine! I have made it and let it sit out for parties on the counter for 6 hours before eating. No worries on that one!

      Good luck!

  155. 155

    15 Pumpkin Recipes for Cozy Fall Nights — September 19, 2013 @ 10:43 am

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  156. 156

    The Novice Chef » Pumpkin Nutella Swirl Muffins — September 19, 2013 @ 11:46 pm

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  157. 157

    Pumpkin Time! | you, me & emily — September 20, 2013 @ 12:18 am

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  158. 158

    Delancey — September 20, 2013 @ 9:24 am

    This just looks amazing!! So making this for Thanksgiving! I have always wanted to do some sort of harvest “feel” cake for that holiday….this is the one!!

  159. 159

    Michelle — September 20, 2013 @ 11:14 am

    I am lactose intolerent (it sucks i know) so do you think this cake would tast just as good with either coconut or almond milk instead? I really want to make it, it looks fantastic.

    • Jessica replied: — September 25th, 2013 @ 12:30 am

      I don’t have a ton of experience baking with vegan milks. I would recommend you use whatever you find works best for you as a milk sub in baking! Hope you enjoy the cake! :-)

  160. 160

    Miranda — September 21, 2013 @ 9:03 pm

    I just made cupcakes with this recipe… they’re delicious!! Thanks for posting it.

  161. 161

    Jacky — September 22, 2013 @ 1:19 am

    Hey Jessica does it have to be just plain cut canned pumpkins or can I use canned pumpkin purée instead?

    • Jessica replied: — September 25th, 2013 @ 12:32 am

      Hi Jacky – sorry if it was confusing above, but when I said: 1 (15 oz) can pumpkin -I meant the canned pumpkin pureé. You know – the orange can by Libby! 😉

  162. 162

    brianne — September 22, 2013 @ 1:39 am

    Does this cake still work well even if you don’t put it in the freezer right away? I don’t have the room :(

    • Jessica replied: — September 25th, 2013 @ 12:29 am

      Yup it will be fine. 😉

  163. 163

    Karen — September 22, 2013 @ 5:47 pm

    Someone made this for our community group. It was so delicious! I am adding it to my round up of pumpkin recipes.


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    David Carlisle — September 23, 2013 @ 7:56 pm

    Someone asked earlier if this recipe can be adapted to a 9×13 baking dish, but I didn’t see a response. What changes, if any, need to be made? It looks delicious! Thank you.

    • Jessica replied: — September 25th, 2013 @ 12:29 am

      Hey David! I don’t actually have any experience making it in a 9×13, but I have no reason to think it wouldn’t work. I know people make it into cupcakes all the time!

      Just watch it closely – I have no idea how long it will take in a 9×13! :-)

  165. 165

    Brittany — September 23, 2013 @ 10:41 pm

    Hello, I Pinned your pumpkin dream cake and it looked delicious!! Cant wait to make it. I know it will be an instant love thing..lol Loved your blog and your are funny and great to read. Thank you for a yummy recipe and sharing! please keep sharing. I can’t wait to make this and lay in bed and watch a movie, or cup of coffee with a slice or have it as a dessert after dinner, I’m so sorry, i am too excited to make this! Have a great day and keep sharing

    Brittany, mom of 3, Pittsburgh, Pa

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    Early Autumn Round-Up | Lost & FawnedLost & Fawned — September 24, 2013 @ 11:10 am

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  167. 167

    The Best of Pumpkin | Off the Shelf — September 24, 2013 @ 3:41 pm

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    Pumpkin Recipes — September 24, 2013 @ 5:58 pm

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    30+ Delicious Pumpkin Recipes - Three Loud Kids — September 25, 2013 @ 8:28 am

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    Kim — September 26, 2013 @ 12:07 am

    I don’t usually leave comments but I made this for the group of firefighters I work with, and it got such raving reviews from them that I had to leave a review. So A+ for a fantastic recipe! Will be making it again!

  171. 171

    Cecilia — September 27, 2013 @ 3:11 pm

    This cake looks super moist! I don’t have 3 round cake pans. What is it temperature and baking time if I use a big round cake pan?

    • Jessica replied: — October 3rd, 2013 @ 1:41 pm

      Hi Cecilia, I do not have an answer for you on baking time. I only make it in layers — never as one large cake.

      I would keep it at the same baking temperature and you will just have to keep a close eye on it for baking time.

      Good luck!

  172. 172

    kathy — September 28, 2013 @ 5:38 pm

    This cake sounds delicious but I have a question about the freezing part. I have never heard of doing this, and am not questioning the why just the how. Do you literally take the cake from oven to freezer or do you cover it with foil? Take it out of the pan and then wrap and freeze? Just wondering. Thanks in advance I know it is going to be good. :)

    • Jessica replied: — October 3rd, 2013 @ 1:40 pm

      I just take the cake (pan and all) and put it directly into the freezer. I set it on the metal rack so it doesn’t melt/hurt anything.

      Hope you enjoy the cake!

  173. 173

    Pumpkin Cake | Hoof Prints and Heels — September 29, 2013 @ 7:07 pm

    […] it comes to pumpkin cake or bread, I’m all about some! I’ve adapted this recipe from Jessica at The Novice Chef. Let me tell ya – this is good stuff! I took one bite and said, “oh, my, […]

  174. 174

    Kristy — September 29, 2013 @ 9:09 pm

    Wow! This cake was to die for, but I’m surprised no one is commenting on the six cups of powdered sugar in the frosting. The cake is already so sweet that a tangy cream cheesy frosting would cut that and make it a really rich treat. I used only one and a half cups of powdered sugar, and it was amazing. I don’t know that I could eat that frosting if it had six cups.

  175. 175

    Molly — September 29, 2013 @ 9:23 pm

    Do you use the plain canned pumpkin or canned pumpkin w spices in it? Thanks!

    • Jessica replied: — October 3rd, 2013 @ 1:39 pm

      Plain canned pumpkin. Don’t use the one that says pumpkin pie filling — it is sweetened and will make your cake way too sweet.

      Enjoy the cake!

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    […] donuts / pumpkin dream cake / roasted pumpkin pie chickpeas / simple pumpkin […]

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    25 Pumpkin Desserts To Eat This Fall | TokNok Multi Social Blogging Solutions — September 30, 2013 @ 12:09 pm

    […] Recipe here. […]

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    RECIPE: 10 Fall Pumpkin Recipes – Coveted Allure — September 30, 2013 @ 4:47 pm

    […] : 1 // 2 // 3 // 4 // 5 // 6 // 7 // 8 // 9 // […]

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    mary beth kraft — October 1, 2013 @ 10:24 am

    so excited for this fall ‘dream’!! :)

    I do have a question though — if I am using actual pumpkin and not canned (we went to a farm last weekend!), is it the same amounts? Or is the measurement different with this substitution?

    Thanks!! mary beth

    • Jessica replied: — October 3rd, 2013 @ 1:38 pm

      Sometimes homemade pumpkin puree has more water in it than canned pumpkin. If it seems more watery, I would squeeze the pumpkin puree with a cheesecloth or tea towel to try and get all the excess moisture out of it. Then if it is still too watery, try cutting back on the amount of milk.

      Hope you enjoy it!

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    October Themes | she themes *everything* — October 1, 2013 @ 12:33 pm

    […] year I’m going big or going home. I’ll be making mini pumpkin pies and this delightful pumpkin dream cake. My boyfriend and I went to an apple orchard this year, and I bought a small pie pumpkin just to […]

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    Pumpkin Dream Cake | mikaseven — October 1, 2013 @ 2:23 pm

    […] I wanted to bake something with pumpkin that was a little different then the usual pie, bread, scones, or pumpkin crunch (even though those are always delicious.  So tah-dah!  Introducing Pumpkin Dream Cake from Jessica, the Novice Chef. […]

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    CHANTAL — October 2, 2013 @ 12:14 am

    as a pumpkin lover this version of layer look so yummy ,I will bake this week end
    thank you for sharing

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    Anita — October 2, 2013 @ 2:04 am

    My 13 year old Grandson and I just made this “dreamy cake”. He took one bite and said “Mamaw, I think this is a winner, a prize winner. we need to enter this into a cake contest.” Thank you for this great recipe.

    • Jessica replied: — October 3rd, 2013 @ 1:36 pm

      Aww! That’s adorable! I am so glad y’all both liked it. 😉

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    piece of cake | DC Girl in Pearls — October 2, 2013 @ 6:06 am

    […] Pumpkin Dream Cake // Apple Spice Cake // Chocolate Pumpkin Cake […]

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    Vanessa — October 2, 2013 @ 8:51 am

    Hi, I was wondering if I could do this cake in just two layers. I do not have 3-8 inch pans. Or would you suggest cutting the two layers in half to make 4 layers? Hope to hear back!

    • Jessica replied: — October 3rd, 2013 @ 1:35 pm

      You can make it in 2 layers! Just watch your baking time to make sure it bakes all the way through!

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    5 Pinterest Recipes That Look Too Good—Fall Edition | Little Girl, Big World — October 2, 2013 @ 3:44 pm

    […] You had me at “pumpkin cake.” No, but really—there’s no way you can resist this delicious looking cake. Maybe it’s just a New England thing but everywhere I go there is pumpkin flavored something—and I love it. Pair the pumpkin with both cinnamon and maple flavors and this may just be the best cake ever. You can find the recipe here. […]

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    The Novice Chef » 40 Pumpkin Recipes! — October 4, 2013 @ 12:36 am

    […] Pumpkin Dream Cake […]

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    Foodie Friday 10/4 | Our Personal Records — October 4, 2013 @ 6:46 am

    […] Today I want to tell you about the best cake I’ve ever eaten. I consider myself a connoisseur of desserts, especially cake, but this one stole the show: Pumpkin Dream Cake. […]

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    Lacey — October 8, 2013 @ 1:27 am

    I am 9 months pregnant, and I have been craving pumpkin!!! So I made this tonight and Oh. My. Goodness!!! It really hit the spot, delicious!!!! Thank you!! 😀

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    Becky — October 8, 2013 @ 10:30 am

    So my birthday is October 11th too!!! I saw this cake and said I must make it for my birthday. I am very excited to taste it when its done. Happy Birthday!

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    Rebecca — October 8, 2013 @ 4:24 pm

    Hi! This looks so yummy and I’m totally making it this weekend for thanksgiving! Just a question, would it be ok making it a day in advance or do you recommend day of? Thanks and thank you for sharing the recipe!!

    • Jessica replied: — October 17th, 2013 @ 12:22 pm

      Hey Rebecca! I think it’s fine to make the day before. I personally like to try to make my cakes the day of, but this is one exception. 😉

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    Susan T-O — October 8, 2013 @ 10:07 pm

    It appears that the temp & bake time are both underestimated. I made this twice–second time increasing the temp by 25 degrees & bake time by 5 minutes–and both times the cake was badly under-cooked, even though it tested done with a toothpick. I’m thinking 350 and 50-55 minutes is more realistic. The very outer edge of the second attempt, where it was cooked all the way, was quite good and I intend to give this recipe one more shot with the revisions to time & temp.

    • Jessica replied: — October 17th, 2013 @ 12:24 pm

      Hi Susan,

      I actually think there must be something off with your oven. Do you have an oven thermometer?

      I would normally worry it was the recipe, but this recipe has SO many comments from people making this cake with great results. I can’t imagine it being off by 25 degrees and 30 minutes in just your oven!

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    Natasha — October 10, 2013 @ 7:27 am

    This cake was so delicious! Moist, flavorful and totally satisfying. I will definitely be making it again — soonish. :) Thanks for sharing this recipe.

    • Jessica replied: — October 17th, 2013 @ 12:24 pm

      Glad you loved it Natasha!

  194. 194

    Pumpkin | A Lovely Living — October 10, 2013 @ 8:26 am

    […] Pumpkin Pot de Creme / Pumpkin Coffee Cake with Brown Sugar Streusel / Pumpkin Dream Cake / Pumpkin Cupcakes with Cinnamon Cream Cheese […]

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    Victoria — October 11, 2013 @ 11:00 am

    omg we have the same birthday! Happy birthday in advance~ <3

    P.s: 😀 love this recipe! i want to try it~

  196. 196

    Kanapki z ciasta dyniowego | AliBaby – przepisy na babeczki, muffinki, tartaletki, ciastka, desery — October 11, 2013 @ 1:51 pm

    […] dream cake – zobaczyłam nazwę, zobaczyłam zdjęcie i wiedziałam, po prostu wiedziałam, że muszę je uczynić. Początkowo zwlekałam, chodziłam, […]

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    Inaugural Food Share Friday - Thanksgiving Edition - Merkato — October 11, 2013 @ 4:28 pm

    […] For dessert, Sacha satisfied everyone’s sweet tooth with a killer Pumpkin Dream Cake with Cinnamon Maple Cream Frosting […]

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    Cheryl DeLeon — October 12, 2013 @ 12:08 am

    I’ve tried this recipe twice. The flavor is wonderful, but the cake turns out really heavy and wet on the bottom. What could I be doing wrong? I baked it at 300 degrees F for 42 minutes. ???? Thank you, Cheryl

    • Jessica replied: — October 17th, 2013 @ 12:25 pm

      That is strange Cheryl! What kind of cake pans are you using?

      It is a moist and dense cake, but it should be that way throughout…not wet on the bottom.

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    25 Best Pumpkin Recipes — October 12, 2013 @ 6:44 am

    […] Pumpkin Dream Cake via The Novice Chef […]

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    Erin @ Texanerin Baking — October 12, 2013 @ 8:30 am

    I just saw this on Pinterest and was betting there’d be a cake mix. I guess it just looked too good to be true (I don’t have anything against cake mixes – we just don’t them over here ;)) and was so so happy to see it’s really homemade. YAY! :) It’s the most amazing looking cake EVER.

    And happy 26th birthday!

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    Kerri — October 13, 2013 @ 2:35 pm

    So looking forward to making this for a fall bridal shower but was hoping to make it in cup cakes. Wondering about how many this recipe would make?

    • Jessica replied: — October 17th, 2013 @ 12:26 pm

      Hi Kerri, I wish I had an answer for you. I know many people have made it as cupcakes with success – but no one has told me how many it made. My guess would be at least 24 cupcakes!

      If you make it in cupcakes, please come back and share how many it made for you! :-)

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    Christie — October 13, 2013 @ 4:11 pm

    Just made this cake this morning for thanksgiving desert!

    I only had 2 round pans so made muffins with the left over batter also added 2tbsp pumpkin pie spice to the cake batter mix! SUPER tasty, moist cake!!!

    • Jessica replied: — October 17th, 2013 @ 12:26 pm

      So glad you liked it Christie! Happy late Thanksgiving! 😉

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    Megha — October 14, 2013 @ 11:06 am

    While I love to bake and have been for years – I’ve never really had the patience to make a proper layer cake
    I decided to for the first time for my son’s first birthday. I did two cakes in 2 tiers – one with your banana dream cake recipe and the other with the pumpkin
    They both turned out amazing but wow the pumpkin cake was something else! super moist! and even 4 days later it has remained that way!!
    Thank you for inspiring me!!

    • Jessica replied: — October 17th, 2013 @ 12:27 pm

      Glad it worked out well Megha! And happy belated first birthday to your son!!

  204. 204

    Sydnie — October 14, 2013 @ 4:36 pm

    I just made this cake tonight and am enjoying it with coworkers right now. It’s delicious! Thank you for a great pumpkin cake recipe! I’m always worried that baked pumpkin recipes will turn out too and mushy because of the pumpkin, but this is still cakey. The best part of this cake is definitely the frosting. That frosting is amazing!


    • Jessica replied: — October 17th, 2013 @ 12:27 pm

      Glad y’all liked it Sydnie!! :)

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    Sydnie — October 14, 2013 @ 4:37 pm

    I meant last night not tonight on my previous comment. :)

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    Marsala — October 14, 2013 @ 9:22 pm

    Since baking soda is used and not baking powder, can buttermilk be substituted for milk? Thank you!

    • Jessica replied: — October 17th, 2013 @ 12:28 pm

      I would not recommend using buttermilk in this cake because it is already so moist and dense as it is.

      You can always try – but I recommend making it as directed!

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    Erin @ The Spiffy Cookie — October 16, 2013 @ 3:15 pm

    I love every single one of your dream cakes!

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    10 Perfect pumpkin recipes | Savvy Sassy Moms — October 17, 2013 @ 1:16 pm

    […] vanilla bean and cardamom 4. Homemade pumpkin pie coffee creamer 5. Carmel pumpkin pot de crème 6. Pumpkin dream cake 7. Warm and spicy baked pumpkin donuts 8. Pumpkin cake with browned butter glaze 9. Dark chocolate […]

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    Best Pumpkin Dessert Recipes — October 18, 2013 @ 12:14 pm

    […] but certainly not least, try the Pumpkin Dream Cake dessert.  Guaranteed to definitely leaving you dreaming about another piece after you’ve tried the […]

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    Me — October 18, 2013 @ 1:50 pm

    Hey! I just made this cake and wanted to let you all know how amazing it was. It was perfectly moist and really such a dream. A big hit with everyone who tried it! I just wanted to say thank you for giving us all such a tasty cake recipe! I can’t wait to try more of your recipes :) Also, I love the tip for sticking the cakes directly in the freezer. I had no idea and that made such a difference. So, thanks again!

    • Jessica replied: — October 28th, 2013 @ 9:37 pm

      So glad you liked it!! :-)

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    Dee — October 18, 2013 @ 4:59 pm

    Thank you so much for sharing this recipe! We have just had our first slices of this fabulous cake and we are in pumpkin heaven. We love the beautiful, tender, and moist cake layers which at the same time are not overly heavy or dense. I am so going to serve this at Thanksgiving instead of pumpkin pie.

    • Jessica replied: — October 28th, 2013 @ 9:36 pm

      Thanks for the rave review Dee! I agree – this is the perfect centerpiece for the dessert table at Thanksgiving. 😉

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    Liz — October 18, 2013 @ 6:51 pm

    So I don’t know how big your freezer is but I had to stack my pans to get them to fit at all and not only did ONLY the pan get cold but they completely crumbled when i attempted to take them out of the pans after they were in the freezer for 45 minutes. What is your trick??!! THIS is why i only make cupcakes… ughhh

    • Jessica replied: — October 28th, 2013 @ 9:35 pm

      How strange! I have never had them crumble.

      You do not have to put them into the freezer, I have made it and not had room in my freezer. So I just let them cool on the counter.

      I prefer to pop them in the freezer because it stops the baking and cools them down really fast, but they can definitely also be cooled on the counter.

      However, I also know many people who love to make this recipe into cupcakes. Fair warning – one batch makes over 30 regular sized cupcakes…so you might want to make half a batch! 😉

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    Liz — October 18, 2013 @ 6:52 pm

    oh BUT the frosting came out amazing so worse comes to worse… we are just eating that for dessert haha

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    Cai — October 20, 2013 @ 7:33 pm

    This cake turned out beautifully. Moist and flavorful. It really encompasses the fall mood. I loved the sponge most. This recipe would make good cupcakes too. Will make again!!

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    Sarah — October 20, 2013 @ 8:08 pm

    These are outstanding!! Made them as cupcakes for a group today and got wonderful reviews!! Thanks for the delicious recipe!

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    Allison — October 21, 2013 @ 11:49 am

    Can this be made with 2 9 inch rounds instead of 3 8 inch? I’d love to make this for a party this weekend, looks amazing!!!

    • Jessica replied: — October 28th, 2013 @ 9:33 pm

      Hi Allison! Yes, it can be done in two 9 inch cake pans! Just be sure to watch your baking time, it will take a little longer to bake.

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    Michele — October 21, 2013 @ 11:15 pm

    My mother in law made this for my b-day yesterday and we all LOVED it! Thank you for sharing!

    • Jessica replied: — October 28th, 2013 @ 9:32 pm

      Happy belated birthday!! Glad you loved the cake! :-)

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    Joann — October 22, 2013 @ 8:57 am

    Dream cake was awesome! Made it twice so far, both times was a huge hit.

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    kathy — October 23, 2013 @ 12:26 am

    I’ve made it twice. The first time exactly as directed and it was amazing. The second time I made it I converted it to a vegan recipe for my vegan coworker and she LOVED it. I thought it was a little different than the real deal, but it was still good. She even asked for the recipe.

    • Jessica replied: — October 28th, 2013 @ 9:32 pm

      Vegan?? You rock! I would definatly miss the cream cheese frosting, but that’s awesome that it can be made vegan!

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    Sprawdzona Kuchnia — October 23, 2013 @ 12:12 pm

    This cake looks delicious! Tomorrow I’ll bake this cake 😉

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    Getting Seasonal | Sweet Tooth — October 24, 2013 @ 1:10 pm

    […] Find the layer cake recipe here. […]

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    seventy fabulous sweet pumpkin recipes | kojodesigns — October 25, 2013 @ 7:01 am

    […] Pumpkin dream cake […]

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    It’s the best cake ever – that’s what he said | I love to cook, and he loves to eat — October 25, 2013 @ 4:01 pm

    […] my friend, Paul, posted on Facebook  a recipe for pumpkin dream cake with pumpkin spice brown butter frosting, I knew I had found the recipe (because my […]

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    6 Ways To Celebrate National Pumpkin Day — October 26, 2013 @ 10:58 am

    […] Pumpkin Dream Cake { via The Novice Chef […]

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    Michelle S — October 28, 2013 @ 2:07 pm

    I used this recipe to make cupcakes for a Halloween party, delicious! Just a FYI it makes more than 24 cupcakes. I managed 34, but I overfilled the first 12 with 4 tablespoons of batter which was a little too much. I think if you stuck to about 3 – 3 1/2 tablespoons you would get 3 dozen.

    • Jessica replied: — October 28th, 2013 @ 9:31 pm

      Glad to hear it Michelle! Thanks for sharing a total number of cupcakes. I get that question a lot! :-)

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    Rachel — October 28, 2013 @ 3:08 pm

    I have a tiny freezer and I don’t think the cake pans (or cupcake pans if I decide to go the cupcake route) will fit in there. Do you think it would be okay if I popped them into the fridge instead?

    • Jessica replied: — October 28th, 2013 @ 9:31 pm

      Yup – a fridge will work just fine. Enjoy the cake!!

  227. 227

    Pumpkin Gingerbread Loaf | The New Loaf — October 29, 2013 @ 11:44 pm

    […] to make this pumpkin granola, these pumpkin pancakes, or these pumpkin scones. Not to mention this pumpkin cake, and that pumpkin […]

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    The Novice Chef » Pumpkin Maple Cupcakes with Cinnamon Cream Cheese Frosting — October 31, 2013 @ 12:39 am

    […] be doing any trick or treating, I figured I would make my own treats! This cupcake is based off the Pumpkin Dream Cake. I get SO many emails/comments of people asking questions about making them into cupcakes. I always […]

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    Kristy — October 31, 2013 @ 7:56 pm

    Thank you so much for sharing this wonderful recipe! I brought it over to our friends’ tonight as part of our Halloween celebration and it was a big hit : )

  230. 230

    Maureen — October 31, 2013 @ 8:56 pm

    This cake is super yummyyyy…super moist and the frosting yummm…my friends loved it….the best cake I’ve ever made so far….thanks for sharing the recipe….never thought a pumpkin cake could be sooooo deliciousss

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    Sarah — November 2, 2013 @ 1:20 am

    I just made this cake and it turned out beautifully! So thick and moist with a nice crust. LOVE this recipe :)

    Thank you!

  232. 232

    Katts — November 3, 2013 @ 1:09 am

    Just made this as my husband’s birthday cake. I trimmed the sides down a bit (one of my pans was slightly smaller then the other two) and what I tasted of the trimmings was great! This is also one of the few cake + frosting combos I’ve made where I didn’t feel like there was too much or too little frosting. I can’t wait to slice this up tomorrow!

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    Leigh — November 3, 2013 @ 2:06 pm

    Thanks so much for this amazing recipe! I’ve made it 3 times already, and I rarely make cake.

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    Saturday Seeds — November 3, 2013 @ 3:27 pm

    […] Let’s see…what else happened this week that didn’t have to do with Halloween?  Last week was Ben’s birthday, so I surprised him with a golfing day with his friends and this amazing Pumpkin Dream Cake (recipe from The Novice Chef). […]

  235. 235

    cinnamon-pumpkin cake + marathon recovery month | minutes per mile — November 4, 2013 @ 8:09 am

    […] rather show you a big ole’ slice of cake. It’s Monday after, all.When I spotted The Novice Chef’s Pumpkin Dream Cake recipe, I knew that I had to turn that Dream into a […]

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    carole catron — November 5, 2013 @ 4:50 pm

    The best cake evef! Thank you!

  237. 237

    The Fancy Tray Society Throws a Shower — November 6, 2013 @ 1:14 pm

    […] We served: finger sandwiches, scones with cream and jam and lemon curd, fresh berries, hot and iced tea, and pumpkin dream cake. […]

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    Francis — November 6, 2013 @ 5:24 pm

    Thanks for the recipe!!!

  239. 239

    Pumpkin Cooking Recipe Round up — Frog Prince Paperie — November 7, 2013 @ 11:13 am

    […]  Pumpkin Pie Dream Cake with Cinnamon Maple Cream Cheese Frosting – another great pumpkin dessert. […]

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    Nikki — November 8, 2013 @ 2:13 pm

    I just made this cake with a friend and I will be making it again for Thanksgiving and again, and again. It is a DREAM – it is so amazing!! I have also been looking through your other recipes to figure out what to make next. Thanks for sharing!

  241. 241

    {GOOD EATS: pumpkin goodness} | The Sweet Escape — November 9, 2013 @ 12:30 pm

    […] 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10That should get you salivating a little and keep you busy. Now […]

  242. 242

    Pumpkin time | arytee — November 11, 2013 @ 4:57 am

    […] started baking this cake: http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/ I actually baked just a big layer and then cut it to get a few mini-cakes that I frosted. I blended […]

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    Pumpkin Pie Spice Cupcakes | The Dance Grad — November 12, 2013 @ 5:45 am

    […] for a really long time, which is from a blog called The Novice Chef and the recipe is for their Pumpkin Dream Cake. Everything on this blog looks amazing, which is probably why its so popular, but since I have such […]

  244. 244

    Natalie — November 14, 2013 @ 1:30 am

    Hi – new to your blog and made this wonderful cake last weekend. It was a hit! And, I’ve never made a cake from scratch before. I just did two layers and used the remaining batter for cupcakes. Can’t wait to check out more of your recipes! Thanks again!!!

  245. 245

    Lindsay — November 14, 2013 @ 10:35 am

    I made this for a fall festival a few weeks ago and everyone LOVED it! I had to hurry and sneak just a half of a piece so I could even taste it! It came out beautifully as well, I was so pleased. I did add a little bit of nutmeg, clove, and ginger just bc of preference, but other than that I followed the recipe to the T, even put the pans straight in the freezer (which I had never done before). Also I didn’t need nearly as much icing as the recipe made (didn’t stop us from licking it out of the bowl though!!) and I added a little bit more cinnamon and maple syrup to the icing as well. I made this cake the evening before the event and it was probably even better bc it sat a day (in a cold room in the basement). I have had many people ask me for the recipe bc they liked it so much!

    Thank you so much for posting this recipe! I am making it again for Thanksgiving and hope it comes out as well as it did the first time!!

    P.S. I LOVE your site! You’re recipes are beautiful!

  246. 246

    Kristin Houle — November 15, 2013 @ 8:40 pm

    I have a quick question about the frosting. I am diabetic and pure maple syrup is not a good idea for me, would it take the same with regular syrup or sugar free? Or would it be alright without any syrup at all? Thank you :)

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    Jen — November 17, 2013 @ 12:27 am


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    Cynd — November 17, 2013 @ 10:43 am

    This looks amazing! I shared your recipe in my latest post about Thanksgiving cakes. I hope you don’t mind! : )

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    Jenn — November 17, 2013 @ 8:41 pm

    I am in love with this recipe… and your photos… are astonishing!! I desperately want to try it out. What I want to do is sandwich a cheesecake in between two layers of this cake but wonder if it is too delicate?? Would the weight of a thin cheesecake and another layer of cake squish the bottom layer? Any input/suggestions would be greatly appreciated!!!

    • Jessica replied: — November 18th, 2013 @ 1:41 pm

      I think it is sturdy enough to hold up a cheesecake layer! If you try it, I would love to see a photo! :-)

  250. 250

    Whip It Up Wednesday-Pumpkin Dream Cake | Craft Dictator — November 20, 2013 @ 1:03 am

    […] I decided to try a Pumpkin Dream Cake with Cream Cheese Cinnamon Frosting that I found over at The Novice Chef!  She also had a cupcake recipe that was similar to the cake recipe that looks wonderful! […]

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    It’s All About Pumpkin! — November 20, 2013 @ 5:41 am

    […] Pumpkin Dream Cake Chocolate Glazed Pumpkin Cake Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting Iced […]

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    Jos — November 20, 2013 @ 5:29 pm

    I am trying to make a pumpkin chocolate dessert for a potluck and this recipe looks amazing. Would adding chocolate chips to this cake be dangerous?

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    Kristen — November 20, 2013 @ 10:30 pm

    I made this cake for the third time tonight, so I felt compelled to let you know how much I love it. I made it for my husband’s birthday last year (Oct. 20). We loved it so much I made it again for Thanksgiving. I made it this evening for a pot luck lunch tomorrow, and I know I will be making it again for this year’s Thanksgiving. It has become my go-to recipe for when I need to impress!!! Thank you so much!

  254. 254

    Kara — November 22, 2013 @ 12:04 pm

    This cake is delicious! I baked it for my father’s birthday dinner, and had it requested again just a few weeks later by my brother for his own birthday. There’s a spiced pumpkin bread I also make during the fall that my family likes, so I added a heaping teaspoon each of cinnamon, cloves, and nutmeg to the cake batter. The first time I filled it with frosting as written, and while it was good, I tend to be a “frosting on the outside of cake only” person. (Although the frosting is delicious–I snuck a spoonful or two as I was decorating the cake!) For the second cake, I filled the layers with diced pears poached in an unfiltered cider reduction with a little bit of cinnamon, and it was amazing. Thanks for the recipe!

  255. 255

    Tara — November 25, 2013 @ 6:15 pm

    Thank you for this recipe! I received so many compliments when making it for a friend’s birthday. So delicious!!

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    Daisy — November 25, 2013 @ 7:11 pm

    Seriously debating making this for Thanksgiving. Anyone else adding this to their menu?! :)

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    Tasty Tuesday: {Pumpkin-tastic Desserts!} | Apartment34 | Food + Travel — November 26, 2013 @ 5:22 am

    […] free!} 2. Pumpkin Donuts topped with Buttermilk Spiced Glaze 3. Pumpkin S’more Donut-Muffin 4. Pumpkin “Dream” Cake with Cinnamon Maple Cream Cheese Frosting 5. Vegan Pumpkin and Currant Bread with Cashew […]

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    Chelsea — November 26, 2013 @ 6:32 pm

    I had trouble with this recipe. I put it in the oven at 300 for 40 min and when i went to check it, it was still basically cake batter….

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    4 Drool-worthy T-giving Desserts | Running with Balance — November 26, 2013 @ 10:51 pm

    […] Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting via thenovicechefblog.com. […]

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    Dawn — November 27, 2013 @ 8:36 am

    This cake is absolutely delicious. Sadly, mine didn’t come out as pretty as yours but it is fabulous!!!

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    angelique — November 27, 2013 @ 2:51 pm

    Have you ever made this in a bundt pan? I’m thinking of doing that tonight and I’m wondering what you would suggest as a baking time and if I need to halve the recipe, etc.

    • Jessica replied: — December 1st, 2013 @ 3:21 pm

      I have never made it in a bundt pan, so I sadly have no advice. If you make it in one – I would love to hear your experience!

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    Last Minute Thanksgiving Ideas | A Little Bit About a Lot of Things — November 27, 2013 @ 4:10 pm

    […] Check out this Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting […]

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    Susan — November 27, 2013 @ 4:46 pm

    I made the banana dream cake last week and the pumpkin today…just amazing!! Keep sharing your awesome recipes. ..love them!!

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    Daisy — November 28, 2013 @ 12:40 am

    Just made this! I decided to make it tonight as a trial run for tomorrow (thanksgiving). Um, so far so good! The frosting is to die for! I did NOT think it would taste that good! Unfortunately I guess I didn’t hear the timer on the cakes so I’m just hoping that they are still nice and moist, they looked it! Either way It will get perfected tomorrow! Just want to say though that this recipe is EASY. anyone can make this cake! I also don’t own a kitchenaid, just your standard old school hand beater and it didn’t take too long to make everything.

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    Kryss — November 28, 2013 @ 10:28 pm

    I made this last night and took it to our family’s Thanksgiving dinner today. It was delicious! Everyone loved it!

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    Kareeme — November 29, 2013 @ 9:03 pm

    Thank you for sharing your awesome recipe! I made it this week to share with my in-laws! It was a HIT!!!

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    Kristina — November 30, 2013 @ 1:52 pm

    OMG!!! Just finished eating this cake and it was amazing! I’m an American living in Italy and I miss all the flavors of America. This was a taste of America in every bite!!!! I can’t wait to taste the other dream cakes. Thank you!

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    Pumpkin Dream Cake | Bittersweet Haven and Other Random Stuff — December 9, 2013 @ 11:21 pm

    […] This recipe has been adapted from The Novice Chef. […]

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    Laura — December 22, 2013 @ 7:41 am

    Amazing! My family loved it, especially the icing (which also makes a tasty dip!)

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    Pumpkin Cake with Maple Cream Cheese Frosting | easy cooking n' baking — December 23, 2013 @ 11:05 pm

    […] Pumpkin Cake with Maple Cream Cheese Frosting Recipe Source:Jessica […]

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    Johanna — December 26, 2013 @ 9:16 am

    It’s imperative to use an electric mixer when adding the flour and milk. We mixed it by hand and the cake was so dense it was inedible. We had to throw the entire frosted cake in the garbage! What a disappointment after all the time and labor of love.

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    Becky — January 3, 2014 @ 1:09 pm

    So I’ve already commented on how I made this for Dad’s birthday last January, and he still talks about it. Yesterday I asked him what kind of cake he wants this year, and he asked me to make this one again! Here goes!

  273. 273

    PUMPKIN DREAM CAKE | ALLL THINGS YUMMY — January 24, 2014 @ 11:36 am

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    Roundup: Halloween Recipes - Mom it Forward — February 6, 2014 @ 11:31 am

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    Debbie A — February 8, 2014 @ 2:50 pm

    I made this for my BF’s 65th birthday this week & our morning coffee group went out for lunch, well you should have seen the oo’s & aww’s when we cut into it and the yumm’s when everyone started eating it! Our waitress wanted a piece & then came back & said, ” I don’t know what that cake it but it sure is the most delicious I have ever had. Can you tell me what it is & how to make it?” ( She brought me back her email & I send her the link after I returned home.) But then another waiter came out & said the owner wants to trade a piece of Cheese cake for a piece of your cake. I brought a small piece home for my DH – he loved it & took the only very small piece with said cheesecake to work the next day shared a bite of the pumpkin with co-worker. now the only problem I have is my Hubby wants another cake made for the rest of his co-worker friends & everybody wants the recipe shesss! Can’t a girl have her own secrets! Thanks for this recipe!!

  276. 276

    Debbie A — February 8, 2014 @ 5:44 pm

    Oh Jessica on another note I forgot to tell you my daughter also has an Oct 12 birthday & my mom wanted me to name her Jessica, being that I had to many friends that named their baby girls Jessica _ I named my daughter Julie! But I now have a cousin & a niece named Jessica & my daughter’s sister in Law is also a Jessica.

  277. 277

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    Alexis V. — April 3, 2014 @ 9:54 pm

    Best cake I’ve ever made. Everyone loved it. Great recipe!

  279. 279

    pumpkin me… | angelo:HOME Store — April 22, 2014 @ 4:33 pm

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    Mark Brown — August 1, 2014 @ 5:41 am

    congratulations I hope you have many more anniversaries.

    It looks like a fantastic cake and I hope to make it one day but where I come from pumpkin does not come from a can it grows on vines and is available all year round.

    If using real pumpkin how much should I use?

    Your Help with info for this ingredient would be very helpful thank you :)

    p.s come to New Zealand one day I am sure you and your husband would love it :)

  284. 284

    britt — August 15, 2014 @ 1:27 am

    I will be making this in Colorado springs does anyone know if I will need to make any adjustments to the recipe, and if so, what would they be? Thanks so much can’t wait to try it, just hoping to avoid any high altitude disasters!

  285. 285

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  286. 286

    Block Party - Making the World Cuter — August 31, 2014 @ 9:19 pm

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    25 Pumpkin Desserts You Will FALL For | Mom Loves BakingMom Loves Baking — September 4, 2014 @ 6:26 pm

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    Jessica — September 10, 2014 @ 9:06 pm

    I made this cake last night and it was AMAZING. I followed the recipe exactly (I did hand mix the batter, though, and I used an electric mixer for the icing). I made it in two layer and made cupcakes with the rest. Wow wow wow! The icing is sweet, but I think it balances out well with the pumpkin cake which is not overly sweet itself. I think this is going to be my yearly fall cake… you know… the one I make months before it’s even Fall.

  289. 289

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    20 Delicious Pumpkin Desserts & Treats - Titicrafty by Camila — September 11, 2014 @ 8:02 am

    […] Pumpkin Dream Cake by The Novice Chef […]

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    Elizabeth — September 12, 2014 @ 7:06 pm

    I CANNOT bake to save my life.. something always goes wrong. However, this looked too good not to try, so I gave it my best shot. I got everything together, got the cakes in the oven, and then my fire pager went off (I’m a firefighter) so I had to abandon the cakes with 18 minutes left. I just turned off the oven and left the cakes sitting in it, hoping the cooling of the oven would coincide with the baking time of the cakes and leave them cooked, but not overcooked. I came back from the fire and the cakes were perfectly cooled and separated from the sides of the baking pans and actually came out. I was able to frost them without losing half the cake into the frosting. DELICIOUS!

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    Ivette — September 24, 2014 @ 6:48 am

    I was wondering if insted of 3 layers I can make a bundt cake. I would like to make it for a school cake walk and want to make something different and delicious but don’t want to have all the work of a three layer cake for something won’t be consumed by us :)
    I am assuming it would take longer to bake. Any suggestions?

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    Five Favorites Friday: Fall is Here! - My Freckled Life — September 26, 2014 @ 9:59 am

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    Anga — September 28, 2014 @ 11:35 pm

    My partner sent me a text this morning saying ‘it’s official – that pumpkin dream cake is now my favourite’.

    That’s a big call – I’m pretty sure it is the frosting that did it for him!

    I didn’t have 3 cake tins the same size so used two tins (extra cooking time) and sliced each cake in half – making is a 4 layer.

    Not only a hit with my partner, the team at work were super impressed also. This will become a regular!

  295. 295

    Christine Anderson — September 29, 2014 @ 9:12 am

    This cake looks so scrumptious. But, I don’t understand about the crumb part and then putting on more frosting. The picture looks like it has teeny-weeny flecks in it. Can you please explain? Also, do you have a yummy lemon cake recipe?

    Thank you!


    • Jessica replied: — November 6th, 2014 @ 1:10 pm

      The tiny flecks are cinnamon in the frosting. The crumb coat keeps chunks of cake from coming off with the frosting and getting mixed it. It is a classic cake decorating trick. If you do not wish to do it, it’s not a big deal. Will still taste the same!

      And no, I sadly do not have a lemon cake recipe yet. But I am working on one! :-)

  296. 296

    Ashley E — October 1, 2014 @ 9:39 am

    I’m SO excited to try this recipe out. The batter was SO light and fluffy! I’m doing a pre-test for a cake I’m planning to make. Want to make sure this dream cake will fit the bill. The only adjustments I made was adding ginger, clove, nutmeg, and cinnamon to the cake batter. My plan is to layer this pumpkin cake with cheesecake. It’ll be pumpkin dream cake, cheesecake, pumpkin dream cake, and cheesecake. Then cream cheese frosting in between the layers and of course all around the cake. The cheesecake will be baked without a graham cracker crust. If all goes well, this will be my go-to dessert for the fall season and replace pumpkin pies, pumpkin rolls, and cheesecakes 😀 I’m VERY excited. I made this to just try the cake, but seeing how much there is…..I’m going to have to make the frosting now. Subconsciously I knew this…but I talked myself out of making 1/2 the recipe.

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    Ashley+E — October 1, 2014 @ 11:29 am

    Agh! I’m freaking out!!!!! This cake looks perfect after cooling off in the freezer. It smells of AMMONIA?! What the heck!!!!! I followed the recipe exactly! Well, besides the spices. Is it the baking soda? I didn’t double the recipe. I did it just as you said. Im 8months pregnant and have a heightened sense of smell. My pans were clean. I’m just SO bamboozled! I’m afraid to eat this. I have no cats and I was supervising the cake the whole entire time. Please help!

    • Jessica replied: — October 6th, 2014 @ 2:53 pm

      That is really strange! I hope it was just your pregnancy nose doing crazy things! I made this cake again this weekend for the twins baptism and it turned out perfect like always. I hope your cake ended up the same way!

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    27 Pumpkin Desserts That Are Perfect For Fall | Sharing Interesting Stuff, Updates News & Free Tips — October 5, 2014 @ 3:06 pm

    […] thenovicechefblog.com […]

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    Athenelq2 — October 6, 2014 @ 11:33 am

    Heyyyy girl! I just read your blog intro page, and I feel like i know you personally! lol i just wanted to say that your blog is super cute! My story is a little similar, in that i used to be horrible in the kitchen. I do a TON of baking now, and am finally making a dent in actual cooking lol… I made this pumpkin dream cake last year (like three times). And this time, i made them into cupcakes (oooh and i colored the frosting a turquoise blue/green color. so prettyyyy)! Your recipe works like a charm every time! Thanks for sharing xo

    • Jessica replied: — October 6th, 2014 @ 2:52 pm

      So glad you liked it!! :-)

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    It's Fall, Y'all! | QMIX — October 7, 2014 @ 9:24 am

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    colleen — October 9, 2014 @ 1:54 pm

    Thanks for sharing this recipe! I made the cake & frosting for my husband’s birthday this week and it was the bomb. When my husband put the first bite into his mouth he said “this is my perfect cake”. So, we will be making it a yearly recipe.

    I did omit one teaspoon of cinnamon for the frosting, I felt like one was just perfect enough.

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    V — October 10, 2014 @ 9:02 pm

    Hi, I was wondering about putting pans straight from the oven into the freezer… is the temperature shock likely to break my pans?

    • Jessica replied: — November 6th, 2014 @ 1:11 pm

      They definitely will not break if they are metal. However if they are glass (you still shouldn’t have an issue), but if you are nervous you can just set them on the counter too.

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    Michelle — October 11, 2014 @ 11:52 pm

    I made this cake for a Halloween themed bake off and won 1st place! Everyone loved it! Thanks for sharing!

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    Vicky — October 12, 2014 @ 7:50 pm

    I made your pumpkin cake but used a spring form pan instead. Took alit longer. Almost an hour. But it was a huge hit at my thanksgiving dinner. Thank you so very much!

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    Susan — October 13, 2014 @ 7:04 pm

    No baking powder?

    • Jessica replied: — November 6th, 2014 @ 1:13 pm

      No, as the recipe shows, it is just baking soda!

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    Eddie — October 14, 2014 @ 2:57 am

    A+++ recipe! So dense, but not heavy, spongy & moist. Thank you for posting this amazing cake!

  307. 307

    Tiffany — October 18, 2014 @ 12:52 pm

    This was fate! I was looking for a new pumpkin cake recipe for my twin sons’ birthday party (who are also born OCTOBER 12TH!)… I can’t wait to try it out!

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    Jo Alice — October 19, 2014 @ 12:08 pm

    Just made this cake. So wonderful. I added chopped pecans to the icing because I believe pecans should be in just about anything. A good addition for pecan lovers I believe.

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    Emily Rose — October 19, 2014 @ 5:04 pm

    I made this cake today for my birthday tomorrow. I only have two cake pans so I made a two layer cake and a dozen cupcakes. My question is about refrigerating them- sometimes I feel like my cakes/cupcakes dry out after putting them in the refrigerator. I “had to” taste test 😉 a cupcake and it was perfect so I’m nervous that they will dry out before tomorrow. What are your thoughts on this?

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    The Ultimate Pumpkin Recipe Round-Up - The Dating Divas — October 20, 2014 @ 1:26 pm

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    {inspired} 25 Truly Enticing Pumpkin Recipes | The Mango Memoirs — October 27, 2014 @ 8:17 am

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    Pumpkin Dream Cake with Maple-Cinnamon Cream Cheese Frosting | Vanilla Bean Online — October 29, 2014 @ 7:30 am

    […] This recipe was discovered on Pinterest and originates from :http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/ […]

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    Lynn Cook — October 30, 2014 @ 11:58 am

    I love this recipe but I am doing the cupcakes and they are not done in 20 min… it’s taking slot longer. Did I do something wrong?

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    Bazar Pazar – installment dört (4) | once more unto the gedik — November 2, 2014 @ 7:44 am

    […] http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/ […]

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    Amy — November 3, 2014 @ 3:18 pm

    I printed this recipe and can’t wait to try it. However, I ALWAYS bake my cakes (every single type) at 350 degrees. Most of the time they STILL have batter in the middle, etc. I don’t understand how these cakes can possible be done at the 300 degree temperature? Do you have a special over or something? Thanks!

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    Amy — November 5, 2014 @ 7:17 pm

    Alright, so I made this cake tonight and baked it at 350 degrees (not 300 degrees) for 37 minutes in an 8″ pan. The middle was COMPLETELY uncooked. HOW IN THE WORLD did you get your cakes to turn out at 300 degrees?!?

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    Christina Nealon Robbins — November 13, 2014 @ 11:17 pm

    Hi, .
    I was wondering I want to Make this for thanksgiving. . Do you have any suggestions for cooking at high altitudes?

  320. 320

    Thanksgiving Recipes You Should Try | Intent Blog — November 14, 2014 @ 2:15 pm

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    Meghan — November 18, 2014 @ 11:03 am

    This cake is so good! I’m trying to get a start on holiday baking, can you freeze this cake after its baked and frosted and just defrost the day before I need it?

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    Julie Demello — November 21, 2014 @ 1:22 pm

    Looks great, can’t wait to try it! But what is a crumb coat??

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    Alyssa — November 26, 2014 @ 9:57 am

    The print recipe feature is not working!! I’m so excited to try this recipe though!

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    Britney — November 27, 2014 @ 9:54 am

    I just made this cake last night for our thanksgiving dinner! I did it at 300 but they were in there a little over 45 mins.

    It looks amazing, I can’t wait to try it!!!

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    Whitney — December 4, 2014 @ 9:04 pm

    Hi, these are amazing. I always make the cupcakes, at 300, they take way longer than 20 minutes. is that normal? Thanks!!

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    abby — December 5, 2014 @ 9:39 pm

    Hi, the cake looks so good but 3 layer cake is too much. Anybody know the right measurements/ingredients for this cake?? I would really appreciated. Thanks

  327. 327

    Liz R — December 16, 2014 @ 10:14 pm


    I made this cake about a year ago and I still think about it! My niece will be joining us for Christmas and we will be celebrating her 1st birthday. I’d love to make this for her party but am worried about fitting that in among all the other holiday activities.

    Do you think I could bake it and freeze it during the “cool down” phase? Then thaw and frost the day of the party? As I’m tying this it’s not sounding like a great idea but I figured I’d check.

    Thanks so much.

    • Jessica replied: — January 6th, 2015 @ 4:29 pm

      I actually had a friend do this recently and it worked out great! Just make sure to wrap it tightly with something like cling wrap and then foil. :-)

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    Theresa garcia — April 28, 2015 @ 8:08 pm

    love this! Im such a pumpkin fan and the maple butter cream brings it all together. Im making it for the second time tonight. First time I only got a slice :( it flew!!! Lol thanks for the recipe

  330. 330

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  331. 331

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    Dee Gavette — August 10, 2015 @ 6:46 pm

    This looks absolutely delish. I am definitely going to make it! Would love to know where I can find more of your recipes

  334. 334

    The Novice Chef » Pumpkin Cake with Cinnamon Cream Cheese Frosting — September 1, 2015 @ 2:59 pm

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  335. 335

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    Cassie — September 23, 2015 @ 4:09 pm

    Hello!! Could you put chocolate chunks in this cake?
    do you think it would turn out okay?

    • Jessica replied: — October 28th, 2015 @ 10:17 pm

      Of course you can! :-)

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    Lauren — September 25, 2015 @ 4:43 pm

    I love your dream cakes and so does everyone else, so first, thanks for the recipes! I have a few questions though. The three that I have made all seem to be pretty dense (however very moist) instead of light and fluffy. I’m assuming this is how they should be, right? Don’t get me wrong, I really like how dense they are. My mom likes them lighter and fluffier, any recommendations on what I could do to make your pumpkin dream cake more so? And lastly, this is probably going alongside them being dense cakes, but they don’t seem to rise much. Especially the pumpkin dream cake. Is that normal or am I doing something wrong? For example the pumpkin cake pretty much didn’t rise at all, well, maybe a TINY bit. OH! And do you have cook times for your dream cakes for other sized pans? If so, could you list them? I have been doing layered tiers and basically just adding 5 min and checking, adding 5 and checking, etc, etc. Maybe for 7″, 9″ 10″ and 12″ (round and square)? Sorry for all the questions lol. Thanks SO much!!! LOVE your cakes and your blog.

    • Jessica replied: — October 28th, 2015 @ 10:16 pm

      Hi Lauren! Yes, they are meant to be dense/moist cakes. If you would like them to rise more, you can always try adjusting the baking soda/powder in the recipes to make them rise more!

      Sadly I do not have baking times, but if you just keep watch and check them with a tooth pick when you think they look done you should be just fine baking them in any size pan!

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    Repisode: Pumpkin Cake | Rachel's Things — October 1, 2015 @ 11:56 pm

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    Mary — October 10, 2015 @ 5:41 pm

    The only thing that is leasing the cakes in the freezer after you’re done baking . First off things are going to start to melt and second of all, I’ve never heard of anything like this before it just seems strange. After seeing that I am going to make this cake because it looks absolutely delicious and I’m going to do it without freezing the cakes and see what happens

  343. 343

    sara — October 11, 2015 @ 1:48 pm

    Can I make this cake in a bundt pan?

    • Jessica replied: — October 28th, 2015 @ 10:02 pm

      Hi Sara! I have not made it in a bundt pan, but I am sure it will bake just fine. However, you will probably have a little leftover batter!

  344. 344

    Sue — October 20, 2015 @ 4:28 pm

    Hi Jessica!! This looks soo good!! I’d like to make this in a bundt pan. Do you see any issues with that?

    • Jessica replied: — October 28th, 2015 @ 10:01 pm

      Hi Sue! I have not made it in a bundt pan, but I am sure it will bake just fine. However, you will probably have a little leftover batter!

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    Isabelle — October 22, 2015 @ 10:52 am

    Hi !The cake looks very so good!!But , for the cream cheese 6 cups powdered sugar ,it’s a lot!!

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    Fall/Halloween Recipe Ideas! | kimmytalksblog — October 23, 2015 @ 11:19 am

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    Jamie — October 30, 2015 @ 3:22 pm

    best. cake. ever. the icing is the stuff of legends. i will make this cake for the rest of my life. thank you!

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    50+ non-pie Pumpkin Desserts » Lolly Jane — October 31, 2015 @ 11:21 am

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    Colleen — November 4, 2015 @ 11:33 am

    This looks delish! Have you done this in 2 layers before? I’m thinking of making this for my families Thanksgiving feast, I just think 3 layers would be too much (but leftovers are yummy) 😉


    • Jessica replied: — November 23rd, 2015 @ 11:18 pm

      Hi Colleen – since the recipe uses exactly one can of pumpkin, I have never made any less than the 3 layers. You can always divide down the recipe though!

  352. 352

    Pumpkin Cake – The Invisible Insomniac — November 6, 2015 @ 3:36 pm

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    Marina — November 8, 2015 @ 3:26 am

    Hi! My name is Marina and I am from Russia.I came across your site via Pinterest. Just like your recipe and I decided to cook it on Halloween. Here’s a photo, I hope it will boot … Thank you for such a great recipe !!


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    Jess — November 17, 2015 @ 10:55 am

    How does this cake taste like pumpkin when canned pumpkin has virtually no flavor, and there are no additional spices like nutmeg, clove, or cinnamon added to the cake batter?

    • Jessica replied: — November 17th, 2015 @ 10:56 pm

      I am sorry you feel that way, I love canned pumpkin and feel it has tons of flavor. You can always make your own pumpkin puree to use instead!

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    » 10 Must Make Thanksgiving Recipes — November 17, 2015 @ 10:45 pm

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    Mummies and Pumpkins and Cakes, oh my! | Sprinkles in my Lunchbox — November 18, 2015 @ 12:06 pm

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    Elise — November 20, 2015 @ 6:18 am

    Thanks for recipe! Made as cupcakes for a ministry dinner and turned out great! It does make around 30 standard cupcakes…I overfilled the first batch, may have been able to get 5 more cupcakes out of batter if I didn’t..but not much! Perfect amount of frosting for covering them too!

  358. 358

    Rachel — November 20, 2015 @ 3:48 pm

    All of the reviews look amazing, I really want to make this but would like to make it dairy free. I know which dairy free cream cheese I will use but I was wondering if you think that using earth balance butter and almond milk will effect the bake much. Thanks!

    • Jessica replied: — November 23rd, 2015 @ 11:06 pm

      Hi Rachel, I really wish I could help but I personally do not have experience baking without dairy. If you do try the cake, I would love to hear you results so I can help anyone else looking to make it dairy free in the future! Good luck!

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    Alie — November 24, 2015 @ 9:12 am

    Just wanted to thank you for this recipe. This will be my 3rd Thanksgiving in a row making this for family. I don’t think I’m allowed to show up without it!

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    Deana — November 26, 2015 @ 5:17 pm

    This cake is baking in the oven as I type this. The batter was so light and fluffy I can’t wait to see how it turns out!! I’m going to serve it with whipped cinnamon cream!

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    Butternut Squash Desserts | SavRaw Local Farm Box — November 28, 2015 @ 3:35 pm

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    Danielle — December 26, 2015 @ 9:24 pm

    Hello, thanks for the recipe! I made this Christmas morning and everyone in my family loved it! I did add a couple teaspoons of cinnamon and a little ginger and nutmeg for my own preferences, I like pumpkin spice :) your recipe turned out beautifully!

    • Jessica replied: — January 4th, 2016 @ 9:59 am

      So glad you liked it :-)

  363. 363

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