Instructions

FOR THE PUMPKIN CAKE

1. 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.
2. 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. 
3. 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.
4. 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.
5. Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE TOASTED MARSHMALLOW FILLING

1. 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!
2. 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.
3. 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
4. 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

1. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
2. 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.
3. 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.
4. Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 

ASSEMBLY

1. 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. 
2. Place the final cake layer on the marshmallow filling, top-side down.
3. 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.
4. Finish frosting the cake with the cinnamon spice buttercream.