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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.
Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting
Yield: 3 layer cake
Ingredients:
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 milk12 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 sugarDirections:
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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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.
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
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!!
amanda @ fake ginger — October 11, 2012 @ 6:03 pm
Happy birthday lady!! Your cake looks fantastic!
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!
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!!
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. =)
Angelyn @ Everyday Desserts — October 11, 2012 @ 6:24 pm
Happy Anniversary & birthday!!
That cake looks seriously amazing.
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!
Hilary — October 11, 2012 @ 8:17 pm
I’m dreaming of a bigger plate!
Rachel @ Baked by Rachel — October 11, 2012 @ 8:53 pm
Happy happy birthday and happy anniversary!! Fabulous planning indeed!
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.
http://greenweddingshoes.com/get-the-look-polka-dot-wedding/
happy birthday & happy anniversary!
Jessica replied: — October 12th, 2012 @ 11:26 am
I NEED those polka dot tights! NEED!
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!!
Joanne — October 11, 2012 @ 9:38 pm
Happy birthday! And welcome to the 25 year old club
This cake does look uber dreamy.
Katarina — October 11, 2012 @ 11:32 pm
Happy birthday and happy anniversary! The cake looks perfect!
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!!!!
Lauren at Keep It Sweet — October 12, 2012 @ 8:18 am
Happy birthday AND anniversary! What a great year for you:-)
Cake looks amazing!
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.
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
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. 
RavieNomNoms — October 12, 2012 @ 11:14 am
Happy Birthday!!! Your cake looks fantastic! And happy anniversary too!
Lindsay {life and kitchen} — October 12, 2012 @ 11:17 am
Happy birthday and anniversary! What an exciting time!
Tracey @ Cooking With Love — October 12, 2012 @ 11:17 am
Happy Birthday! Your photo makes me want to make this cake tonight!!
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
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.
Liz @ The Lemon Bowl — October 12, 2012 @ 11:28 am
Happy Birthday!!! Mine is next week – Libras rock!
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!
Debra — October 12, 2012 @ 11:51 am
Happy Birthday, Happy Anniversary and thank you for sharing your cake(s).
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!
fabiola — October 12, 2012 @ 12:27 pm
happy birthdayyyyyyyyyyyy!!!!
from méxico!!!
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!
Jessica — October 12, 2012 @ 1:02 pm
Happy Birthday!!
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!
Julia — October 12, 2012 @ 2:09 pm
Cake looks amazing and happy birthday!
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!!
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!
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!
Michelle — October 13, 2012 @ 7:44 am
This cake looks absolutely delectable, and perfect for the autumn. Happy birthday and happy anniversary!
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!
Rachael P. — October 13, 2012 @ 11:38 am
Happy belated birthday! Cake looks divine! x
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!
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.”
jmposti4 — October 14, 2012 @ 9:26 am
Happy Birthday! You rock the polka .
Becky — October 14, 2012 @ 10:58 am
Holy yum – I think I’ll be dazzling my family by bringing this to Thanksgiving
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!
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!
kita — October 14, 2012 @ 8:05 pm
That does sound like good planning on your part! Happy birthday and anniversary!
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!
Koko @ Koko Likes — October 15, 2012 @ 12:12 am
Jessica this looks truly heavenly! WOW, cannot wait to try it!
Gerry @ Foodness Gracious — October 15, 2012 @ 1:41 am
Happy days, Love the kid pics
and love this moist, creamy perfect looking cake!!
Rachel Cooks — October 15, 2012 @ 9:34 am
This looks fantastic!!! Happy Birthday!
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.
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?
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.
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 [...]
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!
Enjoy!
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! 
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!!!
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!
ErinsFoodFiles — October 17, 2012 @ 6:35 pm
Happy birthday!!! Happy anniversary!!! This cake looks divine!
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!
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!
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!!!!
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!
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
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!
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!
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!
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!
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!
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!!
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.
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!!
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!
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.
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!
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!
Tammy Harrington — October 29, 2012 @ 2:27 pm
Just slid the layers into the freezer, I cant wait to taste!
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!
25 Halloween Recipes — October 29, 2012 @ 8:23 pm
[...] Our Ginger Pumpkin Parfait Recipe Click Here to See The Novice Chef’s Pumpkin Dream Cake Click Here to See The Novice Chef’s Pumpkin Dream Cake Click Here to See Pumpkin Lollipops from Sweet Sugarbelle Click Here to See Pumpkin Lollipops [...]
Janneke — October 30, 2012 @ 11:16 am
wow, this cake looks delicious! even the color is eyecandy
Victoria — October 30, 2012 @ 1:07 pm
Can’t wait to make this for dessert on Thanksgiving!!
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!
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.
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
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 [...]
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!
Tammy — November 3, 2012 @ 9:29 pm
Thanks Jessica it looks so good my mouth is watering ! going to make it next week !!!
glory lowther — November 4, 2012 @ 8:28 pm
looks great.
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!
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!
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.
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!!
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!
Emily — November 15, 2012 @ 3:02 pm
This cake was delicious! Thanks for the recipe!
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 [...]
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!!
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?
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!
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.
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!!!
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!
thanksgiving desserts round-up | Crunchy Creamy Sweet — November 20, 2012 @ 4:03 pm
[...] Pumpkin Dream Cake from The Novice Chef Blog [...]
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!
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!!
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!
Regina P — November 22, 2012 @ 8:39 pm
Made this for Thanksgiving and LOVED it!!! Even my picky family loved this!
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!!!
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
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!
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.
Pumpkin Dream Cake #ChristmasWeek | Dinners, Dishes, and Desserts — December 5, 2012 @ 6:01 am
[...] Pumpkin Dream Cake Adpated from The Novice Chef [...]
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.
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!!
Liana
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!
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 [...]
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.
PinLaVie... Make your pins come true – Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting — February 19, 2013 @ 11:33 am
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