Rose's Spice Pumpkin Cake – a delicious recipe with cake, marshmallows, milk, pumpkin, ground cinnamon, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare the package of spice cake mix according to package directions, making sure to bake in a flan pan.
2
The kind that has that indentation over the whole cake and fluted edged.
3
Make 2 flan pans.
4
In a non-stick pan, over low heat, heat the milk and then add the marshmallows.
5
Stir until completely melted.
6
Add the spices, salt, vanilla and the pumpkin; combine well.
7
Set aside, making sure the mixture is completely cooled off.
8
Fold in the whip cream and combine well.
9
Divide the filling mixture and pour evenly onto each flan cake, spreading to each edge.
10
You can pipe some whipped cream onto the cake for a festive look.
11
Refrigerate until ready to serve.
12
Enjoy!
12
kcal
Calories
1
g
Carbs
Carbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 spice cake mix, already baked in a flan pan, 30 pieces marshmallows, large ones, ¼ cup milk, 1 (16 ounce) canwhole pumpkin, and more.
Yes, Rose's Spice Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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