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Pumpkin Pie Ice Cream Cake



  • 1 Can Pumpkin Puree (28oz)
  • 4 Eggs
  • 12 oz International Delight Pumpkin Pie Spice Creamer
  • 1 1/2 Cups Sugar
  • 2 Tsp Ground Cinnamon
  • 1 Tsp Ground Ginger
  • 1/2 Tsp Ground Nutmeg
  • 1 Package Yellow Cake Mix or Gluten Free Yellow Cake Mix
  • 1 Cup Melted Butter
  • 1 Cup Chopped Nuts (Optional)


  • 3 Containers of Whipped Cream Cheese Frosting (12oz Each)


  1. The day before you plan to make the cake, line a 9inch cake pan with foil, then evenly pour out and smooth out the ice cream.  Let this harden fully in the freezer.
  2. Preheat the oven to 350*.
  3. Add the pumpkin, eggs, creamer, sugar, and spices to a stand mixer, mixing well.
  4. Next, mix in the cake mix and butter. If you choose to use nuts, mix those in at this point as well.
  5. Pour the mix into 2 greased 9inch round cake pans.
  6. Bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
  7. Once baked, let them cool completely.
  8. Carefully remove and release them from the pan, once they are fully cooled.
  9. Place one cake on the bottom of the cake stand or tray, then add the layer of ice cream and another cake.
  10. Next, ice them with 1 container of frosting for the crumb coat.  Place this in the freezer for a few hours to harden.
  11. Remove from the freezer and continue to decorate with the remaining frosting.
  12. Use a Wilton 1M tip and decorators bag to frost the cake, filling the bag with the Cream Cheese Frosting.
  13. Sprinkle the top with additional ground cinnamon.
  14. Serve immediately or place back in the freezer until ready to serve.