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Pumpkin Pie Cake

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Pumpkin pie cake outside in the leaves.

Pumpkin pie cake outside in the leaves.

Cake or Pie?

It’s both!  This dessert combines a simple yellow cake recipe with pumpkin pie custard, it’s amazing.  I don’t like my desserts overly sweet, and this dessert is definitely not so sweet that it smacks you in the face.  So if you want to sweeten it up a little, maybe add some whipped cream!

It’s the perfect time of year for this type of recipe, so get cracking!  Or try it in June if you want, that’s usually when I start listening to Christmas music anyway.

Pumpkin pie cake outside in the leaves. Pumpkin pie cake outside in the leaves. Pumpkin pie cake outside in the leaves. Pumpkin pie cake outside in the leaves.Pumpkin pie cake outside in the leaves.

Pumpkin pie cake outside in the leaves.

Pumpkin pie cake outside in the leaves.

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Pumpkin pie cake outside in the leaves.

Pumpkin Pie Cake

  • Author: Bethany Maloney, Maloney Made
  • Prep Time: 20
  • Cook Time: 70
  • Total Time: 1 hour 30 minutes
  • Yield: 12
  • Category: Baking
  • Cuisine: Cake

Description

A not too sweet combination of yellow cake and pumpkin pie, all rolled into one!


Ingredients

Pumpkin Pie Filling:

  • 1- 29 oz can unsweetened pumpkin purée
  • large eggs, at room temperature
  • 1 c sugar
  • 2/3 c evaporated milk
  • 2 tsp pumpkin pie spice

Cake Filling:

  • 1 c (2 sticks) butter, room temperature
  • 2 1/2 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 c granulated sugar
  • large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 1 c whole milk
  • powdered sugar, for dusting

Instructions

For the pie filling:

  1. In a medium bowl mix all ingredients together until well combined, then set aside.

For the yellow cake:

  1. Preheat oven to 350 degrees, and spray a 9″ cake pan with non-stick spray.
  2. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a separate bowl cream butter and sugar together with an electric mixer on high until light and fluffy, scraping bowl occasionally,  about 5 minutes.  Beat in eggs one at a time until combined, scrape down the sides in between each addition.  Beat in vanilla.
  4. Add half of the flour into the butter-egg mixture until just combined.  Add half of the milk, and mix until just combined. Repeat to use up all flour and milk.
  5. Pour the cake batter into the prepared cake pan smoothing it out with a spatula. Then pour the pumpkin pie filling in the center.  This cake works best if you allow the edges to be mostly cake batter, it acts as the pie “crust” in a way.
  6. Bake until the cake is golden brown and the pumpkin filling no longer jiggles in the center, 70 to 80 minutes.
  7. Let it cool completely, then dust with powder sugar.   To elevate it more, top with homemade whipped cream to sweeten it up a little.

Notes

Recipe slightly adapted from Lindsay Hunt on Delish.

Keywords: Pumpkin Pie, Cake, Holiday Baking

Pumpkin pie cake outside in the leaves.

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