Pumpkin Donut Icebox Cake
- 10 pumpkin or apple cider donuts
- 1 pint heavy cream
- 1/2 cup maple syrup
- 1 teaspoon salt
- 2 tablespoons confectioners’ sugar, for garnish
- 1 tablespoon pumpkin pie spice, for garnish
Halve each donut horizontally, then halve each half horizontally again; you should have 4 donut slices from each donut.
In a large bowl, whip the cream using an electric hand mixer until stiff peaks form. Fold in the maple syrup and salt.
In a 9-inch springform pan, arrange 10 donut slices in 2 concentric rings, using about 6 on the outside ring and 4 on the inside ring, jamming them in to fit. Dollop 1/3 of the salted maple whipped cream over the donuts, smoothing it out to evenly cover the donuts. Repeat twice more with 20 donut slices and the remaining whipped cream.
Decoratively shingle the remaining 10 donut slices on top, then wrap the entire pan in plastic wrap and refrigerate for at least 6 hours or up to 2 days.
When ready to serve, remove the outer ring of the springform pan. Combine the confectioners’ sugar and pumpkin pie spice in a bowl, then pour it into a mesh strainer to dust over the cake. Cut into slices and serve.
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