Dessert: Pumpkin Pie Cake

Recipe by Lindsay Hunt This cake-pie hybrid is the answer to your dessert indecision.

Ingredients

1 (15-oz.) can unsweetened pumpkin purée
1 c. light brown sugar
3 large eggs, at room temperature
1/2 c. heavy cream
1/2 c. evaporated milk
1/4 tsp. kosher salt
1/2 tsp. pumpkin spice

Instructions

Make the Pumpkin Filling: Whisk all the ingredients for the pumpkin filling in a large bowl until smooth. Set aside while you make the cake layer.
Make the Cake Layer: Preheat the oven to 350 degrees F. Butter and flour a 9"-x-13" pan; set aside.
Whisk the flour, baking powder, and salt in a small bowl.
In a separate large bowl, beat the butter and sugar with an electric mixer on high until light and fluffy, 5 to 7 minutes. Scrape down the sides and beat the eggs in one at a time until incorporated, scraping between each addition. Beat in the vanilla.
Add 1/3 of the flour mixture to the butter-egg mixture, beating until just combined. Scrape down the sides and add half the milk. Beat until combined, and repeat, alternating with the flour and milk, ending with the final 1/3 of the flour.
Scrape the batter into the prepared pan, smoothing with an offset spatula or a kitchen knife. Pour the pumpkin filling over the cake batter and smooth. Bake until the cake is golden brown and the pumpkin filling no longer jiggles in the center, 70 to 85 minutes.
Let cool completely and, just before serving, dust all over with confectioners’ sugar.

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