Pumpkin Spice Mousse Cake

Pumpkin Spice Mousse Cake - decadent layers of pumpkin spice cake and a simple pumpkin mousse filling. A perfect fall dessert and a Thanksgiving must-have.

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Calories 566kcal

Author Sandra

Ingredients

Pamela's Spice Cake

1 package Pamela's Spice Cake mix
1/2 cup butter melted
3 large eggs
1 cup milk

Pumpkin Mousse Filling

.25 ounce envelope unflavored gelatin
1/4 cup cold water
15 ounce can pure pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 cup chilled heavy cream
1/2 teaspoon pure vanilla extract

Whipped Frosting

1 pint heavy cream cold//chilled
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Spice Cake

Preheat oven to 350°F. Spray 2 - 2 x 8 round pans with cooking oil, set aside.
In a large mixing bowl beat together eggs, butter, and milk until well combined.
Add spice cake mix and beat together for 2 minutes on medium speed. Pour batter into prepared pan.
Bake until golden brown and a toothpick comes out clean about 24 to 30 minutes. Remove from oven and allow to completely cool on a cooling rack.

Pumpkin Mousse Filling

Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved.
Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well.
Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
Slice each round cake in half equally, making a total of 4 cake layers. Place one layer on a cake plate or the serving plate you will be using. Add 1/3 of the pumpkin spice mousse filling, you don't need to be exact just eyeball it.
Then add another cake layer. Repeat with another 1/3 of the pumpkin spice mousse filling and top with cake. Top with the remaining filling and top with the last cake.

Whipped Frosting

Beat heavy cream until it starts to look frothy. Then add in powdered sugar and vanilla while slowly beating. Whip the cream, sugar, and vanilla until you get a thick, light consistency to spread like an icing.
Frost cake and set in the refrigerator for 2-4 hours, to allow the pumpkin spice mousse filling to set.
Slice, serve and devour.

Notes

Store the remaining cake in the refrigerator, if there are any leftovers.

Pumpkin Mousse recipe adapted from Ginger Mousse Parfaits

Total time does not include time to set mousse in fridge.

Nutrition