Last updated on
Kodiak Cakes Pumpkin Spice Cake with Toasted Marshmallow Filling – Tender and moist pumpkin spice cake layers with toasted marshmallow filling and cinnamon spice frosting.
If I didn’t tell you, I’m fairly confident you’d have no idea this pumpkin cake with toasted marshmallow filling and cinnamon spice frosting is made with a pancake mix. Yup, you read that right – pancake mix! In fact, I actually didn’t tell Ryan and Westin that this new pumpkin cake has Kodiak Cakes Energy Cakes Pumpkin Flax Pancake Mix in it until after they devoured a couple of slices. It’s just as good as any of my other cakes!
The idea for this cake came after Kodiak Cakes challenged me to come up with a cake using one of their mixes. I love a good challenge when it comes to baking and knew exactly what I wanted to make once I saw their new pumpkin mix.
Before I got baking, we whipped up the pancake mix as pancakes to see just how much flavor the mix has on its own – which is quite a bit. Knowing I didn’t need to add a lot of spices to the cake, I got started on figuring out exactly how much pancake mix would work in a cake, without tasting like a muffin. I used my go-to pumpkin cake recipe as a base, and at first, subbed all the flour for the Kodiak Cakes pancake mix. I also used less sugar and fewer spices. The flavor of the first round was great but the texture was off. It was definitely more of a muffin-like texture, and I knew I needed to try again. No cake of mine is going to taste like a muffin!
In round two of my experimenting, I cut the pancake mix into two cups instead of three and used one cup of all-purpose flour. I also took out a little baking powder from the original recipe, as well as a little more sugar so that I’d get a really nice rise to my cakes. (Sometimes, too much baking powder and/or baking soda, along with too much sugar, can actually cause your cakes to sink. So, when I’m having trouble with my cakes rising nicely, I usually cut back on sugar first and then look at how much baking powder and baking soda I’m using).
The cake layers from round two baked beautifully and tasted incredible. They came out moist and tender, and oh-so flavorful! I couldn’t have been happier with them.
Next came the filling and frosting. I’ve been dying to try Sweetapolita’s toasted marshmallow filling I use in my Ultimate S’mores Cake with pumpkin cake. They feel like a match made in heaven, and with one bite of this cake, you’ll agree that they absolutely are!
For the buttercream, I used Lorann Oils Cinnamon Spice Emulsion and just a hint of ground cinnamon. The flavor isn’t too overwhelming, but pairs nicely with the cake and filling.
I absolutely love how this cake came together and I think you will be too. It was a big hit with my family and friends and will make the perfect Thanksgiving dessert!
I hope you enjoy this Kodiak Cakes Pumpkin Spice Cake with Toasted Marshmallow Filling! A big thank you to Kodiak Cakes for their fantastic products and for sponsoring this post. Follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!
Similar Recipes You’ll Love
- Light and Fluffy Kodiak Pancakes
- Oatmeal Chocolate Chip Cookie Cake
- Moist and Rich Chocolate Spice Cake with Chocolate Spice Buttercream
- Pumpkin Cake with Maple Cinnamon Cheesecake and Chocolate Ganache
- The Most Delicious Pumpkin Butter Pecan Cake
Kodiak Cakes Pumpkin Cake with Toasted Marshmallow Filling
Yield 1 3-layer, 8-inch round cake
Kodiak Cakes Pumpkin Cake with Toasted Marshmallow Filling.
Tender and moist pumpkin spice cake layers with toasted marshmallow filling and cinnamon spice frosting.
FOR THE PUMPKIN CAKE
- 1 cup (200 g) granulated sugar
- 3/4 cup (165 g) packed brown light brown sugar
- 5 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 1 1/2 teaspoons (6.3 g) pure vanilla extract
- 2 cups pumpkin purée
- 1 cup (120 g) all-purpose flour
- 2 cups (240 g) Kodiak Cakes Pumpkin Power Mix
- 1 tablespoon (12 g) baking powder
- 3 teaspoons (8 g) ground cinnamon
- 1 1/2 teaspoon (4 g) ground ginger
- 1 teaspoon (2.64 g) nutmeg
- 1 teaspoon (5.6 g) salt
FOR THE TOASTED MARSHMALLOW FILLING (Recipe from Sweetapolita)
- 16 large white marshmallows
- 1 cup (125 g) powdered sugar, sifted
- 1 cup (2 sticks) (226 g) unsalted butter, room temperature
- 1/2 teaspoon (2.1 g) pure vanilla extract
- 1 jar (about 200 g) marshmallow fluff
FOR THE CINNAMON SPICE BUTTERCREAM
- 2 cups(452 g) unsalted butter, room temperature
- 6 cups (750 g) sifted confectioners' sugar
- 3 teaspoons (12.6 g) Cinnamon Spice Emulsion
- 1 teaspoon (2.64 g) ground cinnamon
- 3 tablespoons (43.3 g) heavy whipping cream
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
FOR THE PUMPKIN CAKE
- Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and then set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugars (granulated and brown) and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin puree and mix until combined, about another 30 seconds.
- In a medium bowl, whisk together the flour, Kodiak Cakes Pumpkin Mix, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
- Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 23 to 25 minutes.
- Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.
FOR THE TOASTED MARSHMALLOW FILLING
- Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
- Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
- With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.
FOR THE CINNAMON SPICE BUTTERCREAM
- In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
- With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
- Add the heavy cream, one tablespoon at a time. Once the cream is incorporated, add the emulsion and cinnamon and increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
- Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.
- Place the first cake layer on a cake board and top with about 1 cup toasted marshmallow filling. Repeat with the second cake layer and another cup of toasted marshmallow filling.
- Place the final cake layer on the marshmallow filling, top-side down.
- Apply a thin coat of the cinnamon spice buttercream around the cake to lock in the crumbs and chill for 10 minutes in the freezer to set.
- Finish frosting the cake with the cinnamon spice buttercream.