Pumpkin Cream Cake- a scrumptious creamy cake that is the epitome of FALL!
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Fall is right around the corner and I seriously cannot wait for ALL THINGS PUMPKIN!! This Pumpkin Cream Cake recipe right here tastes like FALL ON A PLATE! And it is actually really simple to make, in my opinion.
I created this recipe and had people help me out with a name for it. Y’all are creative! I loved the Fall On A Plate but choose Pumpkin Cream Cake because was just perfect. But really, this tastes like a pumpkin pie will a creamy center!
I am happy to say this Pumpkin Cream Cake is gluten-free, low-carb, nut-free (unless you add it to the batter like I did), and sugar-free. This makes a beautiful Trim Healthy Mama Satisfying dessert that absolutely does NOT taste sugar-free at all! I also updated this recipe to included a Trim Healthy Mama Baking Blend version that I tested and have to say I LOVE just as much as I do the original… maybe more! If you have the THM Baking Blend, give that one a try!
**NOTE- I originally used coconut flour for this Pumpkin Cream Cake. Usually with coconut flour you would need to have several eggs to keep it from drying out. The canned pumpkin really keeps the coconut flour moist. No dryness going on here! I used a really fine organic coconut flour that I found at my local HEB. I’ve used it before in other recipes of mine.
I also want to note that I used my favorite sweetener… THM Gentle Sweet made by Trim Healthy Mama. This sweetener is a blend of erythritol, xylitol and stevia. You can also use straight Erythritol (Swerve) or Xylitol or even Monkfruit.
LOOK HOW AMAZING THIS LOOKS! Don’t take my word… make it! You will be so so happy you did! And just so you know… my husband absolutely LOVES this!
For the topping try this recipe… Pumpkin Fluff
Maybe try drizzling this 5 Minute Caramel Sauce over the top?!
PS. This works for Keto or Low Carb too.
Here are affiliate links to some of the items in this recipe you might want to purchase:Print