Pumpkin Ice Cream Cake

INGREDIENTS

• For the cake
• 1 box golden vanilla cake mix
• 1 can (15 oz) pure pumpkin
• 2 egg whites
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• For the ice cream
• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 4 ounces cream cheese, softened
• 1 cup pure pumpkin
• ½ cup sweetened condensed milk
• ½ teaspoon pumpkin pie spice
• For the frosting
• 1 ¾ cups heavy whipping cream
• ¾ up powdered sugar
• 3 tablespoons heavy whipping cream
• 1 teaspoon cinnamon
• Caramel sauce for garnish, optional

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INSTRUCTIONS

1. For the cake: Preheat to the oven to 350°F.
2. Grease and flour two 8-inch pans. Optional, line the pan with 8-inch parchment paper circles. Trace the outside edge of the pan on a piece of parchment paper and cut it and place on the bottom of the pan.
3. In a large mixing bowl, combine the cake mix, pumpkin, egg whites, vanilla extract and pumpkin pie spice. Mix all ingredients until well combined.
4. Divide the batter evenly between the two pans, spreading evenly over the top of the pan. Bake at 350°F for 15-18 minutes. To test the cake for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cakes to cool completely. You may need to run a knife around the edge of the cake to help release them from the pan. Allow the cakes to cool completely.
5. For the ice cream: Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form. Set the whipped cream aside.
6. Unwrap the cream cheese and thaw in the microwave for 15-20 seconds. In a small bowl, mix the softened cream cheese, pumpkin, condensed milk and spice. Mix all ingredients until they are well combined.
7. Stir the pumpkin mixture together with the whipped cream and fold together just until combined. Don’t forget to stir all the ingredients that sank to the bottom.
8. To assemble: Use a springform pan or your cake pan that is the same size as your cakes. If you are not using a springform pan, wrap the pan with saran wrap so that it hangs over the sides.
9. Place a cake board in the bottom of your pan.
10. Tort the top of the cake so that it is completely flat. Place the first layer on top of your cake board.
11. Pour the ice cream base over top of the cake and spread evenly with a spatula.
12. Place the second layer of cake on top. Freeze for at least 4 hours until the ice cream layer is completely frozen.
13. Shave the edges of the cake if you need to even them out by using a serrated knife.
14. For the whipped cream: Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
15. Quickly add the maple syrup and pumpkin pie spice and continuing beating for another minute to blend all ingredients.
16. Take 1 ¼ cups on the whipped cream and set aside to pipe the decorative border. Spread the remaining whipped cream along the outside edge, using an offset spatula to make it even. Then use a large open star tip fitting with a large piping bag to add the border.
17. Return the cake the freezer for at least an hour.
18. Prior to serving, allow the cake to sit out at room temperature for at least 15 minutes. Drizzle with caramel before serving (optional)

Source: Beyond Frosting