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Pumpkin Caramel Ice Box Cake

Pumpkin Caramel Ice Box Cake

I don’t make a lot of desserts and therefore it’s not likely I’ll have a lot of them to share here.  I enjoy baking from time to time with my daughter, because it’s something she likes to do, but to be totally honest, I find baking recipes to be a bit stressful to make.  The instructions need to be followed very carefully and the recipes are quite precise.  I rather enjoy making things up as I go, switching  out ingredients, and basically just being a cooking rebel.

Pumpkin Caramel Ice Box Cake

That being said, there are times when a treat is necessary and it’s not always possible to get an order in at your favorite bakery in time.  That’s when a few easy homemade dessert recipes that you keep on hand and that you know to be tried and true are a great option.

Pumpkin Caramel Ice Box Cake

Ice box cakes have been around for a long time but are a fairly new discovery to me.  And, might I add, kind of a life saver!  No precise measuring and no actual baking involved yet you can make a cake that will be the hit of the party.  I’ve made three in the last few weeks and none have disappointed.

Pumpkin Caramel Ice Box Cake

With homemade whipped cream and caramel sauce plus a little help in the form of graham crackers and pumpkin puree, this is a mostly homemade dessert that is easy to make and perfect for feeding a fall crowd!

Pumpkin Caramel Ice Box Cake

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Ingredients

  • 3 cups heavy cream or heavy whipping cream
  • 2/3 cup confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 20-21 full-sheet graham crackers (6-7 per layer x 3 layers)
  • 15oz canned pumpkin puree
  • 1/2 cup sweetened condensed milk
  • 4 tablespoon butter
  • ½ cup brown sugar
  • ¼ cup + 2 tablespoons cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • pinch sea salt

Instructions

  1. In a large bowl with hand mixer or using a stand mixer add cream, confectioners sugar, vanilla and cinnamon
  2. Beat until stiff peak form, about 3-4 minutes
  3. In another bowl mix together pumpkin puree and condensed milk
  4. Melt butter in saucepan over medium high heat
  5. Add sugar, cream and vanilla and whisk until smooth and dissolved
  6. Let come to a bubble and boil for 2-3 minutes
  7. Remove from heat, whisk in salt, then allow to cool
  8. To assemble cake layer about 1/2 cup whipped cream in the bottom of a 9x13 casserole dish
  9. Top with one layer of graham crackers (6-7) then top with 1/3 of whipped cream, 1/2 of pumpkin and 1/3 of caramel, repeat
  10. For final layer add cracker, whipped cream and caramel
  11. Cover and refrigerate for at least 2-3 hours before serving
  12. Refrigerate any leftovers
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https://garnishedplate.com/pumpkin-caramel-ice-box-cake/

Pumpkin Caramel Ice Box Cake

Recipe inspired by Sally’s Baking Addiction

Pumpkin Caramel Ice Box Cake
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