Coffin Pumpkin Cake
Total TimePrep: 1 hour Bake: 40 min. + cooling
I didn't make this into a coffin shape or add the gingersnaps (although they would have been a tasty addition). Still, this cake was super tasty. Very moist, but not oily. And the frosting complemented the flavors well. Not too sweet, just right for fall.
This cake is not only great looking, but great tasting. The combination of the cream cheese and maple flavoring creates a unique flavor in the frosting. It's not overly sugary. I made it for a Halloween party at work and everyone raved about it. The Commissioner of the agency came to have a taste of the cake and returned for seconds. I would not change a single thing about this recipe, including the crushed gingersnap cookies sprinkled on top to resemble the pinebox and earth. It's the spiciness of the gingersnap cookies that compliments the pumpkin flavor of the cake and icing. I will definitely make this again. Two people have asked for the recipe. It's fun to make and decorate too.
Time constraints did not allow me to make this recipe with all of it's delcious sounding flavors. I did run with the decorating idea, using a box mix and canned frosting for a bake sale. Easy, cute. Mm, and the addition of crushed gingersnap cookies, awesome. Can't wait to try this and it will not be coffin shaped. (smiling)
I love this recipe. the pumpkin gives it the perfect taste.