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Coffin Pumpkin Cake

 Coffin Pumpkin Cake
The maple flavoring in the frosting makes this spooky cake taste delicious! And the gingersnap crumbs make the "coffin" look like a pine box…to suit the season perfectly. —Kathy Michel, Dubuque, Iowa
20 ServingsPrep: 1 hour Bake: 40 min. + cooling


  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1-1/2 cups canned pumpkin
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup buttermilk
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 2 to 3 teaspoons maple flavoring
  • 1/2 cup heavy whipping cream
  • 2 cups crushed gingersnap cookies (about 40 cookies)


  • In a large bowl, cream butter and sugar until light and fluffy. Add

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Coffin Pumpkin Cake (continued)

Directions (continued)

  • eggs, one at a time, beating well after each addition. Beat in
  • pumpkin and vanilla. Combine the flour, cinnamon, baking powder,
  • baking soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture
  • alternately with buttermilk, beating well after each addition.
  • Line a greased 13-in. x 9-in. baking pan with waxed paper and grease
  • the paper; spread batter into pan. Bake at 325° for 40-45
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool for 5 minutes before removing from pan to a wire rack to
  • cool completely.
  • In a large bowl, beat cream cheese and butter until smooth. Add
  • confectioners' sugar and enough maple flavoring to achieve a
  • spreading consistency. For filling, in a small bowl, beat 1 cup
  • frosting with whipping cream until soft peaks form.
  • Cut cake into a coffin shape (discard scraps or save for another
  • use). Cut cake horizontally into two layers. Place bottom layer on a
  • serving plate; spread with filling. Top with second layer.
  • Set aside 2 tablespoons frosting for writing; frost cake with
  • remaining frosting. Sprinkle with cookie crumbs. Cut a small hole in
  • the corner of a plastic bag; fill with reserved frosting. Pipe "RIP"
  • onto cake. Store in the refrigerator. Yield: 20 servings.