Frozen Pumpkin Layer Cake Recipe

Name: Frozen Pumpkin Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped pecans; Butter-flavored cooking spray; 1 tablespoon light brown sugar; 1 2 cinnamon graham crackers (3 full cracker sheets), crushed (about 1/2 cup); 1 (8-inch) round angel food cake (about 15 ounces), cut into 1/2-inch-thick slices (about 25 slices); 1 (9-ounce) jar country pumpkin butter (such as Dickinson's); 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon pumpkin pie spice; 1 (1.75-quart) carton vanilla light ice cream, softened and divided; 1 (8-ounce) container frozen fat-free whipped topping, thawed; 1/2 cup fat-free caramel topping

Servings: persons

1/2 cup chopped pecans
Butter-flavored cooking spray
1 tablespoon light brown sugar
1 2 cinnamon graham crackers (3 full cracker sheets), crushed (about 1/2 cup)
1 (8-inch) round angel food cake (about 15 ounces), cut into 1/2-inch-thick slices (about 25 slices)
1 (9-ounce) jar country pumpkin butter (such as Dickinson's)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon pumpkin pie spice
1 (1.75-quart) carton vanilla light ice cream, softened and divided
1 (8-ounce) container frozen fat-free whipped topping, thawed
1/2 cup fat-free caramel topping

1
Place pecans in a nonstick skillet; coat pecans with cooking spray. Add brown sugar; cook over medium heat 3 minutes or until nuts are toasted and sugar melts, stirring occasionally. Remove from heat; cool. Combine sugared pecans and cracker crumbs in a small bowl; toss gently.
2
Arrange half of angel food cake slices in bottom of a 10-inch springform pan.
3
Combine pumpkin butter, cinnamon, and pumpkin pie spice in a small bowl. Place half of pumpkin butter mixture and half of ice cream in a food processor; pulse 12 times or just until blended. Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of pecan mixture. Top with remaining cake slices; freeze 5 minutes.
4
Place remaining half of pumpkin butter mixture and remaining half of ice cream in food processor; pulse 12 times or just until blended. Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of remaining pecan mixture. Cover and freeze 2 hours. Spread whipped topping evenly over cake, and sprinkle with remaining pecan mixture. Cover and freeze 8 hours or until firm. Let stand 5 minutes before serving. Run a knife around outside edge of dessert to loosen from pan; remove sides of pan. Drizzle with caramel topping.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup chopped pecans, Butter-flavored cooking spray, 1 tablespoon light brown sugar, 1 2 cinnamon graham crackers (3 full cracker sheets), crushed (about 1/2 cup), and more.

Yes, Frozen Pumpkin Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Frozen Pumpkin Layer Cake

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