Butter Pecan & Pumpkin Ice Cream Cake-YUM!~ Blog

Today we’re making ice cream cake!!!

I’ve shared an ice cream cake recipe before, which is similar as far as assembly goes–(CLICK for a fabulous Coffee Toffee Cake) but for Thanksgiving & fall themes, today’s cake is  perfect.

I love  fall flavors— pumpkin, ginger, cinnamon, caramel, pecans….Butterfingers?   Trust me!

Here is a photo of some of the key players in today’s recipe.

Let’s get some quick prep work out of the way first.

I chopped about 1/2 cup of pecans, crushed 6 small Butterfinger candy bars in a ziplock bag, and made a quick Ginger Snap mixture which will be used as a crust/crunchy filling.

Here’s the recipe that I used for the Ginger Snap crust–

Ginger Snap “Crunchies”

2 cups (200 g) Crushed Ginger Snaps

1/3 c. (67g) sugar

1/4 (1 g) tsp ground ginger

6 T (85 g) butter melted. 

Combine and press half of the Ginger Snap mixture into the bottom of an 8″ springform pan (lightly greased with vegetable oil).  Save the rest for a little later.

Now, for the ice cream!  Soften your pumpkin ice cream.  We let our ice cream soften on the countertop for a little while, and then transferred to a bowl so that we could mash it and speed up the process a little.

Once the ice cream is ready (we want soft, not soupy), transfer it to your springform pan, spreading over the Ginger Snap crust.

You may need to run your spoon under hot water so that the ice cream will spread more easily.

Now it’s time to have some fun.  I added lots of sprinkles and drizzles of my favorite things—this will become the middle of the cake.

Here’s what I sprinkled & drizzled:  about 1/4 cup caramel,  most of my chopped butterfingers, about 1/2 cup chopped pecans, and the remaining 1/2 of my ginger snap mixture.  Vary to your liking!


We popped this in the freezer while we prepared the next half gallon of softened ice cream.  I like to keep my springform pan on a cookie sheet.  It takes a lot of restraint not to just start eating the cake right now.  ;0)

Once my Butter Pecan ice cream was nice and soft, I brought out my cake from the freezer and spread on the next layer of ice cream.

Then, I added a little more caramel,

and more nuts and butterfingers & good things….

Finally, you’ll want to cover your pan with foil and freeze overnight!   Don’t skimp on the freezing–you really want to give it a good long while to firm up so that it will release easily from the pan.

The next day, release from the springform pan and behold the loveliness!!!

As you can see, we sampled this one–and it was GOOD!! We’re saving the rest for Thanksgiving!

Thanks for stopping by the blog today- I hope you’ll give this ice cream cake a whirl!  If you try out this recipe, let me know what you think  ;0)

Butter Pecan & Pumpkin Ice Cream Cake

Pumpkin Ice Cream-half gallon (approx.) — Our was actually 1.5 qt (634 g) –Edy’s brand.

Butter Pecan Ice Cream-half gallon

Ginger Snaps-crushed (2 cups or 200 g)

1/3 cup (67 g) granulated sugar

1/4 tsp (1 g) Ginger

6 T (85 g) butter, melted

1/2 cup chopped pecans

1/4 cup caramel

Butterfinger Candy Bars (I used 6 mini sized) –You could substitute toffee bits, but I like the softer crunch from Butterfingers.

8″ springform pan


Ginger Snap “Crunchies”

Combine the crushed ginger snaps, 1/3. c. sugar, 1/4 tsp ginger, and 6 T melted butter in a small bowl.  Press half of the mixture into a lightly oiled 8″ springform pan.

Next, soften your pumpkin ice cream.  You may find it easier to transfer to  a bowl and mash the ice cream to help it soften more quickly.  As soon as it is soft enough to smooth, spread over your ginger snap crust.

Then, drizzle with desired amount of caramel (I used about 1/4 c) and with chopped nuts and crushed Butterfingers and the remaining bit of Ginger Snap mixture.   FREEZE.  I like to freeze on a cookie sheet in case there is any leaking.

Next, soften your Butter Pecan ice cream.  Once soft, remove your cake from the freezer and spread on the Butter Pecan layer.

Top with desired amount of caramel, nuts, & butterfingers.  Cover with foil and freeze at least overnight.  Once you are ready to serve, remove from the springform pan and place onto pedestal or platter.  *If you have any trouble releasing the cake from the pan, apply a warm towel or dish cloth to the outside of the pan until it will easily release.

**This recipe can easily be changed to fit various sizes of springform pans or could even be used in pie or casserole dish if you do not have a springform pan.  Just increase or decrease the ingredient amounts  listed to create the size dessert that you need.  You cannot mess up this recipe!  ;0)

Category: Blog Tutorials, Everything Else, Fall, Seasonal & Holiday


  1. Stella Goff says: #1

    OMGosh….that looks and sounds so very good….I am so wanting to make one exactly the same…will probably be all for me as my family and extended family are picky eaters and not crazy about pumpkin but oh well if they want another flavor they can make their own! :)
    Love Love Love your recipes and blogs and free instructions….you are so generous to put your stuff out there for free to ones like me…thank you!

  2. Judy P says: #2

    Here I am at my all-time top weight and then I see an absolutely fabulous looking cake with all my favorite flavors. I LOVE pumpkin and will save the recipe for maybe New Year’s ! Maybe I will have lost a half of pound by then !

    I agree with Stella (above post) that you a very talented and generous.

  3. cakeamonga says: #3

    I thought it sounded good even before I read the directions. After I read the instructions, I’ve decided I don’t want to make it for Thanksgiving because I’m not going to want to share it. OMG this sounds fantastic! time to dig out my Springform pan.

  4. Heather Painter says: #4

    I am absolutely going to make this for Thanksgiving! I think I’ll line the outside edges with whole ginger snaps standing up around the side of the springform pan before starting so that I can decorate them with chocolate and use it as a centerpiece on the dessert table! Thanks :)

  5. Melissa Diamond says: #5

    Thanks ladies! You must try it! ;0) — Stella & cakemonga, you all are on the right track with keeping the cake all to yourself. I would do that too if I could get away with it! JudyP–you are funny. Calories don’t count around the holidays, do they? ;0)

    Heather–so glad that you are making this! Love your idea of the ginger snaps. I think that will be really pretty.

  6. coolpunkamy says: #6

    Omg that looks SO GOOD!!! Thank you so much for the tutorial! Now I wanna make this for Thanksgiving but I’ve already changed my menu so many times already! lol I am going to have to try this out soon!!!

  7. Lucina says: #7

    Thank you very much!!! headed to the store to purchase what I need to make this yummy cake. Have a great Thanksgiving god bless you for the wonderful blogs. :)

  8. Anita Barker says: #8

    It looks scrumptious!!!!!!!!!!!!!!

  9. diamonddust says: #9

    Wonderful tutorial Melissa and of course as the other girls said…”It is so nice of your to be so generous and give out these free recipes.” As a member our benefits are so much more rewarding because there is so much more to this site than just freebies. You do a wonderful job with all of your videos and tutorials and the quality and organization is so superior to most other sites. Thanks again for all of your efforts even if you do have to drink many cups of caffeine to get through to all of us. LOL Happy Thanksgiving to your and your family.

  10. Donna - Nanackes says: #10

    Happy Thanksgiving to you and your entire family. You have given me so many ideas, am making the football helmet cake for my son on Turkey day. Go Detroit Lions!! Nanacakes

  11. nhearts says: #11

    This sounds amazing – can’t wait to try it. Thanks for all your great ideas – keep them coming. Happy Thanksgiving :)

  12. Melissa Diamond says: #12

    Thanks everyone for your comments!! Love hearing from you all. Happy Thanksgiving to you too!

  13. Ruth Chihuahua Mex says: #13

    Los ingredientes están exquisitos!!! la combinación… fantástica, la presentación divina y el sabor… ya me imagino que D e l i c i o s o!! Gracias por compatir esta super receta y por cada uno de los pasos que estàn super claros… Dios te bendiga!!! y sigas creando estas maravillas!!

  14. letyluv says: #14

    I agree! Not just that this sounds yummy but that you are on my thanksgiving list! Thank you so much for all the great lessons for beginners like me and others! I’m a newer member and you have helped me to discover a great love of baking! I work at a university and My students (who I test everything on) thank you too!

  15. Elaine Scotton says: #15

    Melissa, what are you doing to us….see when i do cakes and cuppies its usually for others, but this, now this would be for me and i would probably cut off fingers if anyone came near…i don’t ususally have ice cream, but i will have to do lots of walking/biking for this treat…and love every minute of it…thanks bunches for the recipe…

  16. Audreys Grandma says: #16

    Oh Goodness! I have to make this for Thanksgiving! Thanks Melissa! You are the bomb! :) Happy Thanksgiving! I agree with Elaine, must keep this for me and the family. Not sharing this one!

  17. Melissa Diamond says: #17

    Thanks Ruth! — letyluv, thanks so much for your nice comments! I am so thankful for all of you too—glad that you (& your students) are enjoying your cake adventures! :0) — Elaine & Audreys Grandma- Thanks! There’s no shame in keeping this one for yourself (and maybe your family), lol! :0)

  18. Julie Stottmann says: #18

    That looks absolutely delicious!! I am thinking of some Christmasy versions too…peppermint ice cream…

  19. trisha says: #19

    Wow, can you believe I have NEVER done an ice cream cake…well that needs to change FOR SURE..I love butter pecan, the combo for ice creams is endless! Hey, also here to say hi and THANK YOU for all your inspiration all year long and Happy Thanksgiving to one sweet gal.

  20. Audreys Grandma says: #20

    Melissa, I made this for Thanksgiving and it was a big hit! I had used a 9″ springform pan and my cake was going to be far higher as I added extra everything(for the big crowd) so I use acetate to circle around the top to make the sides of my pan higher. It worked out great! Can’t wait to make this in other flavors, mainly chocolate and coffee flavors! My fav! <3

  21. Cookie Sue says: #21

    This looks absolutely divine! I missed out on it for Thanksgiving, but Christmas is just around the corner and just waiting for a new dessert! It’s usually pretty warm in San Diego at Christmas, and an ice cream cake sounds like the right deal at the right time! Thanks for the recipe and you amazing site!

  22. Janet Kiesler says: #22

    This looks delicious, I can’t wait to try it. Thanks

  23. Stacy Brown says: #23

    Absolutely delish! I think it would be great with Oreo cookie crumbs, mint chocolate chip icecream, mint chocolate candies crushed, and fudge sauce…It’s enough to make my mouth water!

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