Pumpkin Pecan Ice Cream Loaf Cake combines layers of pumpkin cake, pumpkin pudding, and vanilla ice cream. It’s easy to make and looks impressive when drizzled with caramel and sprinkled with toasted pecans.
Just because the steamy, hot summer days are behind us doesn’t mean we have to quit enjoying ice cream! In fact, a friend of mine who worked at a grocery store said that they sold more ice cream in the winter than any other time of the year, so keep the freezer stocked with ice cream!
To make this Pumpkin Pecan Ice Cream Loaf Cake, start by baking a pumpkin cake in a loaf pan and allow it to cool completely. When ready to assemble the cake, use a serrated knife to cut off the round top and then cut the remaining cake in half horizontally. When finished, you should have three layers of cake.
Make the pumpkin pudding and allow the ice cream to soften slightly. To prepare the loaf pan, cut two long pieces of aluminum foil and line the loaf pan with the pieces, one going each direction, with the ends hanging over the sides. P
lace the bottom layer of pumpkin cake in the foil-lined loaf pan. Spread ice cream over the cake.
Then spread a layer of pumpkin pudding over the ice cream. Top with the middle layer of cake, more ice cream, and more pumpkin pudding. Add the final layer of cake and wrap well with aluminum foil.
Freeze the cake for six hours or overnight. Remove from the freezer and peel off the foil. Some of the melted ice cream may have refrozen on the outside of the cake, hiding all the layers like mine did in the picture above.
If so, you can use a knife to cut off a thin slice around the outside of the cake to show the layers underneath and make the outside of the cake flat.
Spoon caramel ice cream sauce over the ice cream cake allowing it to drizzle down the sides.
Top with toasted, chopped pecans and cut into slices to serve. To make cutting the ice cream cake easier, dip the knife in hot water and then wipe dry before cutting the cake, reheating the knife as needed. This Pumpkin Pecan Ice Cream Loaf Cake is perfect for all of your fall celebrations!
Pumpkin Pecan Ice Cream Loaf Cake
This Pumpkin Pecan Ice Cream Loaf Cake combines layers of pumpkin cake, pumpkin pudding, and vanilla ice cream for easy to make, yet impressive looking dessert.
Ingredients
- 1 pumpkin loaf cake, recipe below
- 3 cups slightly softened vanilla ice cream
- 2 cups pumpkin pudding, recipe below
- 1/2 cup caramel ice cream topping
- 1/2 cup chopped pecans, toasted
Pumpkin Loaf Cake:
- 1 yellow cake mix, I used Pillsbury Golden Butter Recipe
- 1 cup pumpkin puree, 15 oz can
- 4 eggs
- 1/2 cup water
- 1/3 cup melted butter
- 1 tsp pumpkin pie spice
Pumpkin Pudding:
- 4 oz cream cheese, softened
- 1/4 cup pumpkin puree
- 3.4 oz package instant vanilla pudding
- 1 cup heavy cream
- 1/4 tsp pumpkin pie spice
Instructions
Pumpkin Loaf Cake:
- Mix the yellow cake mix, pumpkin puree, eggs, water, melted butter, and pumpkin pie spice for 30 seconds and then beat on medium speed for two minutes.
- Grease and flour a loaf pan and line the bottom with parchment paper. Pour half of the batter into the loaf pan. (It makes enough batter for either two loaf pans OR one loaf pan and twelve cupcakes. Save the extra cake or cupcakes for another use.)
- Bake the loaf pan chocolate cake at 350 degrees for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Pumpkin Pudding:
- Beat the softened cream cheese for two minutes and then scrape the bowl.
- Beat in the pumpkin puree.
- Add the instant vanilla pudding, heavy cream, and pumpkin pie spice. Beat for thirty seconds on low and then beat for two minutes on medium.
Pumpkin Pecan Ice Cream Loaf Cake Assembly:
- To prepare the loaf pan, cut two long pieces of aluminum foil and line the loaf pan with the pieces, one going each direction, with the ends hanging over the sides.
- Use a serrated knife to cut off the round top of one of the cooled pumpkin loaf cakes and then cut the remaining cake in half horizontally.
- Place the bottom layer of pumpkin loaf cake in the foil lined loaf pan. Spread 1 1/2 cups of ice cream over the cake. Spread 1 cup of pumpkin pudding over the ice cream. Top with the middle layer of cake, more ice cream, and more peanut butter pudding. Add the final layer of cake and wrap well with foil.
- Freeze the cake for at least 6 hours or overnight.
- Remove from the freezer and peel off the foil. Use a knife to cut off a thin slice around the outside of the cake to show the layers underneath.
- Spread caramel ice cream topping over the cake allowing it to drizzle down the sides. Top with chopped pecans.
- Return the cake to the freezer until ready to serve.
Notes
Additional six hours needed to allow the cake to freeze. Can be prepared the day before and left in the freezer overnight.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 570Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 134mgSodium: 614mgCarbohydrates: 71gFiber: 3gSugar: 47gProtein: 9g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
Here are a few more PUMPKIN RECIPES to enjoy:
betty may says
I love your recipes and get everyone I can but the picture that shows with the recipe absolutely won’t show up when I print it off. Am I doing something wrong?
Julie Evink says
So pretty and perfect for fall! Loving these cool temps but they are a little to brisk for me in the morning now! Sigh. I know what’s coming!