Pumpkin Layer Cake with Honey Glazed Peanut Cream Cheese Filling

a layered cake filled with cream.

By: Chef Virginia Willis

45 minutes

Total Servings: 12, Serving Size: 1 slice



Nonstick cooking spray

1 cup all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon plus 1 pinch kosher salt, divided

1/4 teaspoon freshly grated nutmeg

5 large eggs, room temperature

3/4 cup granulated sugar

1 15-ounce can pumpkin puree, divided

1 teaspoon pure vanilla extract

8 ounces Neufchatel, cream cheese, or reduced fat cream cheese at room temperature

1/4 cup fat-free, plain Icelandic yogurt

1/4 cup confectioner’s sugar, plus more for dusting

1/2 cup chopped honey glazed peanuts


Adjust oven rack to the middle rack. Heat the oven to 325°F. Spray a 18- by 13-inch rimmed baking sheet with nonstick cooking spray. Line with parchment paper. Spray the parchment paper. Set aside.

Whisk the flour, cinnamon, ginger, baking soda, salt and nutmeg in medium bowl; set aside. In the bowl of an electric mixer fitted with a whisk attachment beat the eggs and sugar on medium high until pale yellow and thick, about 5 minutes. Add 1 cup of the canned pumpkin and mix on medium until nearly incorporated, about 30 seconds. (Reserve the remaining pumpkin.) Remove the bowl from the mixer and finish incorporating the pumpkin into the egg foam by hand with a spatula.

Sift the flour mixture over the egg-pumpkin foam. Fold until combined, making sure to scrape the sides and bottom of the bowl. Pour the batter into the prepared pan and spread to an even thickness with the spatula. Bake until cake is firm and springs back when touched, about 18 minutes. Before cooling, run a knife around edge of cake to loosen. Dust lightly with confectioner’s sugar. Place a clean kitchen towel on top and quickly flip the cake on to a clean work surface. Lift and remove the pan. Remove and discard the parchment paper, if necessary. Dust lightly with confectioner’s sugar. Starting with the long side, carefully roll up the cake in the kitchen towel. Transfer to a sheet pan or plate and place seam side down. Refrigerate until cool, at least one hour.

Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment combine the cream cheese, yogurt, sugar, peanuts, ginger, and pinch of salt. Whip until combined. Using a spatula, scrape the sides and bottom of the bowl. Set aside.

Once the cake has cooled, return it to a clean work surface. Gently unroll the cake. Spread the filling across the cake to within about ½-inch of the edge. Snugly reroll the cake in the cloth and return to the refrigerator to chill until firm, about one hour. (Cake can be made a day ahead, but will need the added precaution being sealed in plastic wrap.)

When ready to serve, remove from the cloth or plastic wrap and transfer to a serving platter. Dust lightly with confectioner’s sugar. Slice with a serrated knife and serve immediately.

Photo courtesy of Chef Virginia Willis.

Nutrients Per serving

Calories 218
Calories from Fat79
Fat9 g
Saturated Fat4 g
Cholesterol92 mg
Sodium290 mg
Carbohydrate28 g
Fiber2 g
Sugar17 g
Protein7 g
Calcium54 mg
Iron1.5 mg

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