This cake is one of my all time favorite flavor combo’s. It’s a spiced pumpkin cake filled with a maple cream cheese filling and covered in a burnt meringue. It’s like having a roasted marshmallow covered cake. Who in the hell would not want this?

What a surprise… a pumpkin recipe from a white girl during the fall. Shocking.

Grab your blow torch, this cake is literally lit. And so am I.

Pumpkin Cake Recipe

2 cups All-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons ground cloves

1 cup vegetable oil

4 eggs

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 (15 ounce) can pumpkin puree

2 teaspoons vanilla extract

Pre-heat oven 350 degrees. Spray 3 - 6 inch round cake pans or 2 - 8 inch round cake pans with Pam with flour.

In a large mixing bowl add the dry ingredients (flour, baking powder, baking soda, salt, cinnamon and cloves) and whisk together.

In the bowl of a standing mixer (for me, it is my beloved Kitchen Aid) add the eggs with both of the sugars and using the whisk attachment, whisk the living hell out of it. Really let it go, it should get lighter in color. Add the vegetable oil, vanilla extract and pumpkin puree. Switch to the paddle attachment and mix until it is well combined.

Add the dry ingredients to the pumpkin mixture and mix until well combined making sure to scrape down the bowl you animals (this will make sure it is ALL combined) The batter will be thick, a lot like me.

Spread the batter as evenly as possible (but don’t stress) into the prepared pans

Bake until its done, about 38 - 45 minutes. Stick a toothpick in the center of the cake to test for doneness, toothpick should come out clean.

Let cool, remove from pans and wrap in saran wrap. Let rest in fridge for at least 4 hours or over night.

Cakes always taste and work better after they have chilled in fridge after being baked. (Fun fact; I also work better after getting lit and chilled)

Maple Cream Cheese Filling

I always make more of this than I need cuz it’s gonna be used somehow, it is so fucking delicious.

2 - 8 oz containers cream cheese (at room temp)

4 full sticks of unsalted butter or 1 pound of butter or 2 cups (at room temp)

2 lb powdered sugar (about 8 cups)

2 Tablespoons Maple Extract

3 teaspoons salt

In the bowl of a standing mixer, add the butter, cream cheese and salt and beat the living hell out of it. Go ahead, it wants you too. Really have at it, making sure there are no clumps. Scrape down the bowl and add the powdered sugar 2 cups at a time, mixing well and scraping bowl down after each addition. Once the powdered sugar is all blended in, add the maple extract and blend well.

Grab a spoonful and taste for quality control and have a moment to yourself right now. You deserve it.

Now grab those pumpkin cakes out from the fridge and level cakes if there is a dome.

Fill and cover the cake with the maple cream cheese filling and put in fridge for at least one hour.

Now grab your blow torch, it’s time for meringue

Meringue Recipe

In a medium sized sauce pan add 2 cups of water, bring to a boil and reduce heat to low so that it is at a simmer.

In the bowl of a standing mixer, add 6 large egg whites (at room temp)

1 1/4 cup Sugar

1/4 teaspoon Salt

1/2 teaspoon cream of tartar

Scraped seeds from 1 split vanilla bean (optional but you really do want it) Can also use 2 tsp Van extract

Whisk together until well combined. Place over simmering water being very careful to not let the water touch the bowl, if it does, it will cook your egg whites too quickly and ruin your day. And mine. So be sure to be very careful that the water IS NOT BOILING OR TOUCHES THE BOWL. Whisk the egg white mixture continuously until the sugar is fully dissolved (about 5 -7 minutes)

Using a standing mixer with the whisk attachment (a hand held mixer will also work) beat on low for about a minute. Gradually increase the speed and really beat it. Go ahead, it wants you too. Beat it really good for about four minutes or until you get stiff peaks.

Immediately slap your meringue all over that pumpkin cake. Go for it, use as little or as much as you want. Do you. It’s all about you.

Now grab your blow torch and go over the entire cake. Be careful to not burn yourself or your house down. Seriously. If you don’t have a fire extinguisher at home, get one.

Now get yourself lit however you do that and fork that cake! Let me know how it goes and send me pix of your lit creations.

Not just a pumpkin cake...

“A party without a cake is just a meeting.” - Julia Child