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Inside-Out Chocolate Truffle Pumpkin Cake
Inside-Out Chocolate Truffle Pumpkin Cake
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Prep Time:
50 minutes
Total Time:
5 hours 20 minutes
Moist pumpkin cake with chocolate truffle center and creamy scratch-made cream cheese frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup milk
  • 3 eggs
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup butter, softened
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups powdered sugar
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pan) and generously coat the bottom and sides of two 8-inch round cake pans with cooking spray.
  • In a large bowl, use an electric mixer on medium speed to beat the cake ingredients for 2 minutes, scraping the bowl occasionally. Then, divide the cake mixture between the pans.
  • Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes, then remove from pans onto a cooling rack to cool completely, for about 1 hour.
  • In a large bowl, use an electric mixer to whip up a smooth mixture of cream cheese and butter at medium-high speed. Add vanilla and continue mixing. Gradually blend in powdered sugar on low speed, one cup at a time, until you achieve a smooth and creamy consistency. Transfer 1 cup of frosting to a separate medium bowl; keep aside.
  • Using a 3-inch round cutter, create a circle in the center of one cake layer. If necessary, use a small knife to cut through to the bottom of the cake. Carefully remove the center cake cutout and crumble it into a bowl with 1 cup of frosting. Repeat this step with the second cake layer and add it to the same bowl. Mix in cocoa until well combined and the mixture reaches a stiff frosting texture. Set aside.
  • Arrange the first cake layer on a serving plate and spread 3/4 cup of chocolate frosting-cake mixture evenly on top. Frost the layer with 2/3 cup of vanilla cream cheese frosting, avoiding the chocolate center. Carefully place the second cake layer on top, filling the center with the rest of the chocolate frosting-cake mixture. Spread the remaining cream cheese frosting over the entire cake. Refrigerate without covering for 3 hours.
  • For serving, dust the cake with a sprinkle of extra baking cocoa, if desired. Store in the refrigerator.

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