Pumpkin Pie Cake

Pumpkin Pie Cake
Pumpkin Pie Cake

Today we have thanksgiving ceremony and I have planned to serve this dessert to the invites. It is a great combo of both pie and cake. My grandmom loves this cake a lot as it is not super sweet at all but it really tastes exactly like a cake and has a hanky-panky creation.

My grandmom loves this cake a lot as it is not super sweet at all but it really tastes exactly like a cake and has a hanky-panky creation.

Pumpkin Pie Cake
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
 

Today we have thanksgiving ceremony and I have planned to serve this dessert to the invites. It is a great combo of both pie and cake. My grandmom loves this cake a lot as it is not super sweet at all but it really tastes exactly like a cake and has a hanky-panky creation.

Course: Cakes & Pastries, Confectioneries
Cuisine: American
Servings: 14 people
Calories: 300 kcal
Ingredients
FOR THE CAKE
  • 2 ½ cup All-purpose flour plus more for the pan
  • 1 cup Butter plus more for the pan
  • 1 cup Whole milk
  • 3 Eggs
  • 1 ½ cup Granulated sugar
  • 1 teaspoon Kosher salt
  • 2 teaspoon Baking powder
  • 2 teaspoon Vanilla extract
  • Icing sugar for dusting
FOR THE FILLING
  • 3 Eggs
  • 1 cup Sugar
  • 2⁄3 cup Warmed milk
  • ½ tablespoon Pumpkin pie spice
  • 15 oz (425 gram) Unsweetened pumpkin puree
Instructions
FOR MAKING THE FILLING
  1. In a bowl, add all the filling ingredients including Pumpkin Pie Spice and whisk it until it turns smooth and keeps it aside.

FOR MAKING THE CAKE
  1. Preheat the oven to 350° F or 175° C.

  2. Now take a pan of 9 inch X 13 inch and butter it and flour it.

  3. Once done, set it aside.

  4. Now in a bowl whisk flour, baking powder, and salt.

  5. In another bowl, beat butter and sugar with an electric mixture until it turns light and fluffy, for about 7 minutes.

  6. Scrape down the sides of the bowl and beat in egg one at a time until incorporated.

  7. Then beat in vanilla.

  8. Now add 1⁄3 of the flour mixture to the egg mixture and beat it until they are combined.

  9. Scrape down the sides and add ½ of the milk.

  10. Beat it again until combined and carry on repeating alternating with the flour and milk, ending it finally with 1⁄3 of the flour.

  11. Now into the prepared pan, scrape the batter with an offset spatula by smoothing it.

  12. The pour the pumpkin filling over the center of the cake.

  13. Bake the cake mixture for about 70 to 75 minutes or until the cake turns golden brown and the pumpkin filling no longer jiggles.

SERVE
  1. Once it’s done, let it cool and dust with icing sugar before serving.

OUR DINE TABLE
  1. This is the answer to a hybrid dessert recipe which looks stunning and has a buttery crispy topping with an awesome flavor of pumpkin. This is a traditional recipe of our home and as my grandmom loves it, my mom prepares this cake quite often.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 300
Protein 9 g
Carbohydrate 73 g
Sodium 470 mg
Sugar 20 g
Fiber 2 g
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Article Categories:
Cakes and Pastries · Confectioneries

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