Pumpkin pie cake is a delicious dessert that combines the flavors of pumpkin pie and cake into one delightful treat. It typically features a layer of spiced pumpkin pie filling on the bottom and a layer of moist cake on top. When baked, the cake layer rises to the top while the pumpkin pie filling stays creamy and rich underneath.
Here’s a basic recipe to make a pumpkin pie cake:
Ingredients:
– 1 can (15 ounces) pumpkin puree
– 1 can (14 ounces) sweetened condensed milk
– 3 large eggs
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– ¼ teaspoon ground cloves
– 1 box yellow cake mix
– 1 cup chopped pecans or walnuts (optional)
– ½ cup unsalted butter, melted
– Whipped cream, for serving (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves. Mix well until everything is thoroughly combined.
- Pour the pumpkin mixture into the greased baking dish, spreading it evenly.
- In a separate bowl, combine the dry cake mix and chopped nuts (if using). Sprinkle the cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter evenly over the cake mix layer.
- Bake in the preheated oven for 50-60 minutes or until the top is golden brown and a toothpick inserted into the cake layer comes out clean.
- Remove the cake from the oven and let it cool completely before serving. You can refrigerate it for a few hours to allow it to set further.
- Serve the pumpkin pie cake chilled or at room temperature, optionally topped with whipped cream.
This recipe is just a starting point, and you can customize it to your liking. Some variations include adding a streusel topping, substituting different spices, or adding a cream cheese swirl for extra richness. Feel free to experiment and make it your own!
Enjoy your pumpkin pie cake!
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