Well it seems that, somehow, between hours of mad baking, book writing, recipe testing and getting my cakelets back to school, it became autumn. I'm pretty sure it was summer last time I looked out the window, but nope—not so much!
When there are crisp winds, changing leaves and backpacks, my head and heart naturally say it's time for sugary, spicy, pumpkiny baked delights.. And although I was certain that the Autumn Delight Cake was my go-to for towering sugar and spice cravings, I decided to go for a true pumpkin version and then switch up the fillings and frostings.
Traditional pumpkin pie is one of my favourite desserts of all time, and covered in real whipped cream and sprinkles of cinnamon and sugar is the ultimate. But to me, where there is cinnamon there should be gooey cinnamon buns. My heart is divided! So this cake is an ode to my love for pumpkin pie, cinnamon buns and, well, cake. 
So What is the Sugar & Spice Delight Cake exactly? Well, it's 6 thin layers of moist pumpkin and crystallized-ginger cake topped with a layer of super-cinnamony and buttery Cinnamon Sugar Spread Filling (think the middle of a Cinnabon), which is then topped with fluffy-as-air Vanilla Bean Whipped Cream and then the layered cake is covered in that cream-cheesy, sugary frosting fluffiness that usually adorns those beloved Cinnabons. Oh and some cinnamon and sugar sprinkled whipped cream poofs on top never hurts either.
So I guess what I'm trying to say it you must bake this cake! Bake it, eat it, share it, marry it. I'm certain you won't regret any of those decisions. I actually made this cake twice for this post. The first time I found it had too much pumpkin puree and too much crystallized ginger, so I did the whole thing again, and that was that.
Guys, honestly, it really came together in taste the way I hoped, and it is really is a sugar and spice delight. It is decadent, but the whipped cream filling is so light and airy that it really balances it out. 
Yep. So more specifically, the pumpkin & ginger cake layers are essentially the sweet potato cake layers (minus the sweet potato and add the pumpkin) from my Autumn Delight Cake, the Fluffy Vanilla Cream Cheese Frosting is from my Cinnabon-Style Gourmet Cinnamon Buns, and the Vanilla Bean Whipped Cream Filling is that found in many of my cakes (I love this stuff).
The Cinnamon Sugar Spread, though, is something that is really simple yet goodness-me, so amazing. Who knew melted butter, sugar, cinnamon and vanilla could be so awesome? Actually, I think we all knew that, but I just never thought to spread it in my cakes until now. You can also smother it on pancakes, waffles, toast . . . Anything.
As a side note, I know some of you have had issues in the past with getting the Whipped Cream Filling recipe to come together, so I've modified it slightly for ease. You shouldn't have any issues now! We add less confectioners' sugar and sprinkle it in once the whipped cream begins to thicken, so basically we're just whipping cream (in a super cold stainless bowl) before adding the confectioners' sugar and stabilizing gelatine mixture.
Stabilized whipped cream makes the most amazing filling because, like I mentioned above, it's light as air and not sweet at all. It can also stand the weight of the layers, which comes in handy! I turn to this often when I want to include other really sweet elements into the cake, and as much as I love sweet frosting, I find it too much when it's both inside and outside the cake. You know?
It's also great when you want to pipe whipped cream on top of a cake, as it will remain stable for days (in the fridge, of course). You can also top with a sprinkle of Edible Glitter to add a little extra sparkle as well! So, let's make this cake!
Good luck & let's bake the world happy!
