Here’s a delightful recipe for Pumpkin Pie Cake. This dessert combines the best elements of pumpkin pie and cake into one deliciously moist and flavorful treat. It’s perfect for fall gatherings, holidays, or anytime you want a comforting, spiced dessert.
Pumpkin Pie Cake
Introduction
Pumpkin Pie Cake is a wonderful hybrid dessert that marries the creamy, spiced flavors of pumpkin pie with the moist texture of cake. Topped with a buttery crumble and optionally served with a dollop of whipped cream, this dessert is sure to be a hit at any gathering.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk or whole milk
For the Pie Layer:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed