Pumpkin Fireball Cakes
Rating
These pumpkin cakes are every Fireball Whisky lover's DREAM dessert.
Ingredients
- FOR THE CAKE
- Cooking spray
- 2 c. all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. kosher salt
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ c. (1 stick) butter, softened
- 1 c. packed brown sugar
- ½ c. granulated sugar
- 4 large eggs
- 1 (15-oz.) can pumpkin puree
- 2 tbsp. Fireball whiskey
- FOR WHIPPED CREAM FROSTING
- 12 oz. cream cheese, softened
- 1½ c. powdered sugar
- 3¾ c. cold heavy cream
- ¼ c. Fireball whiskey
- ¼ tsp. ground cinnamon
- Pinch cayenne (optional)
- Pinch kosher salt
- Caramel, for drizzling
- Fireball nips, for serving
Instructions
- Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin puree and Fireball and beat until incorporated. Add dry ingredients and mix until just combined.
- Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
- Meanwhile, make whipped cream frosting: In a large mixing bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add in cream, Fireball, cinnamon, cayenne if using, and salt and beat until medium-stiff peaks form.
- When cake is cool, cut into 1" cubes. Place 3 pieces of cake in the bottom of each serving glass, top with a dollop of Fireball whipped cream, and drizzle with caramel. Repeat layering until glasses are full.
- Serve with a Fireball nip overturned in every serving.
