Pumpkin Spice Ice Box Cake

We've been having great weather for October, our own Indian summer up here. It's been so warm and sunny. So, while technically it's pumpkin spice season, it's also still cold dessert weather this week. So, I have combined the two into this Pumpkin Spice Ice Box Cake.

Since I haven't shared this kind of dessert on the blog before, thought I'd give you some info on it. What is an Ice Box Cake? Well to be clear, this isn't a cake at all. It's a layered cold dessert that can resemble the texture of cake, hence the name. One of the best things about these "cakes" is that they are so easy to make!

This one is made up of a few simple ingredients like graham crackers, heavy whipping cream, pumpkin puree, apples, a little sugar, and spice. But, it truly tastes like fall even though it is a cold dessert. You make this dessert the day before you plan to eat it so it can sit in the refrigerator overnight. This helps it become the texture it needs to be. Though, I was tempted and ate the whipped cream while I was making it. I can't help it, Organic Valley makes the best cream for whipped cream! It's so pure and delicious I can't help but sneak a spoonful. Find this super easy fall inspired Pumpkin Spice Ice Box Cake recipe below.

Pumpkin Spice Ice Box Cake

Makes 9 x 5-inch Cake

Apple Mixture

2 large organic apples

47 grams (3 tablespoons) organic pumpkin puree

43 grams (3 tablespoons) organic cane sugar

3/4 teaspoon organic cinnamon

Whipped Cream

2 cups Organic Valley Heavy Whipping Cream

28 grams (2 tablespoons) organic cane sugar

2 teaspoons organic pumpkin spice mix (like Frontier Co-Op) 1 package organic honey graham crackers (like Annie's)


Line a 9 x 5-inch baking pan with parchment paper. It’s better if you let the parchment hang over the sides for easier removal.

To make the apple mixture: Slice the apples into thin slices, leaving out the triangle slices, only keep the flat ones. I just ate the other slices! Add the sliced apples into a bowl along with the pumpkin, cane sugar, and cinnamon and toss to coat completely. Set aside.

To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, cane sugar, and pumpkin spice mix. Whisk, starting on low to avoid splattering, and gradually increase speed once it doesn’t splatter, until you are at full speed. Whisk until stiff peaks form.

To assemble the cake: Line the bottom of the baking dish with graham crackers. You’ll have to break up a few larger crackers to fill the bottom, it doesn’t have to be perfect. Next, add a generous amount of whipped cream and spread evenly using a spatula or cake knife. Next add a layer of apples. Repeat the process until the dish is full.

Place in the fridge and let set overnight. Store in the fridge for up to 3 days.

Gluten Free – Use gluten free graham crackers.

High Altitude – Follow the recipe as noted.

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