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 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 less 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 to 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!
A big thank you to Kodiak Cakes for their fantastic products and sponsoring this post.