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 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12slices
Calories 566kcal
Author Sandra
Ingredients
Pamela's Spice Cake
1packagePamela's Spice Cake mix
1/2cupbuttermelted
3large eggs
1cupmilk
Pumpkin Mousse Filling
.25ounceenvelope unflavored gelatin
1/4cupcold water
15ouncecan pure pumpkin
1/2cuppacked light brown sugar
1/2teaspooncinnamon
1/2teaspoongrated nutmeg
1/2teaspoonground ginger
1/8teaspoonsalt
1cupchilled heavy cream
1/2teaspoonpure vanilla extract
Whipped Frosting
1pintheavy creamcold//chilled
1cuppowdered sugar
1teaspoonvanilla 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 ParfaitsTotal time does not include time to set mousse in fridge.