So, it's been hovering around the 100 degree mark here the last few days. In September.
I know I live in Kansas, but that's NOT ok with me. September is in the fall section of the calendar. Once Labor Day is over with, it's pumpkin and legging season, dang-it! How am I going to wear my Uggs, hoodies and yoga pants cute vintage boat neck tees and boyfriend cords if it's 100 degrees outside?
So, I'm officially rebelling against Mother Nature. I lit my pumpkin spice candles, bought some Mums and preheated my oven to 300 degrees. It's Pumpkin Dream Cake time.
It's a real thing.
Know what else is a real thing? That whole thing when they tell you not to use your oven when it's really hot outside. Turns out that's pretty good advice. But whatever. I sat in front of a fan and ate a slice of Pumpkin Dream Cake. I win, Mother Nature.
This cake is aptly named, because it is, in fact, DREAMY. The pumpkin flavor is perfect, and the maple cinnamon cream cheese frosting was born to cover this cake. It's so good that after his first bite, my brother had already reserved this cake for his birthday (next February!) It was a big hit, all around.
The baking method is interesting for this cake, which is probably the reason I decided to try it in the first place. After baking it at a relatively low temperature, it immediately goes into the freezer to cool to room temperature. This stops the baking immediately (most cakes continue to bake for a bit when they come out of the oven) and keeps it ultra-moist.
And while a stand mixer is always helpful, you don't need one for this cake so that's a bonus. I would recommend 8-inch pans, because they keep the layers nice and thick. Now that I have 8-inch round pans, I rarely use my standard 9-inch pans anymore, so they're definitely worth the investment.
Even as a chocolate-cake kind of girl, we had this and my latest Chocolate Layer Cake side by side, and I honestly can't tell you which one I liked best. That's saying a lot about this cake!
Hope you enjoy it as much as we did!
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