Preparing the Cake
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix Wet Ingredients:
- In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and mix until combined.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Prepare the Pie Layer:
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Assembling and Baking
- Layer the Cake and Pie Mixture:
- Pour the cake batter into the prepared baking dish and spread it out evenly. Carefully pour the pie mixture over the cake batter. Do not stir; the pie layer will sink and swirl with the cake batter during baking.
- Make the Crumble Topping:
- In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the pie layer.
- Bake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The cake should be set and the pie layer should be firm.
- Cool:
- Allow the cake to cool in the baking dish on a wire rack before slicing. This will help the flavors meld together and make it easier to cut clean slices.
Tips for Success
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best results.
- Even Layering: Pour the pie layer carefully over the cake batter to avoid mixing them together before baking.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days. This cake can also be frozen for up to 3 months; just make sure it is well-wrapped.
Conclusion
Pumpkin Pie Cake is a delightful dessert that combines the rich flavors of pumpkin pie with the texture of a soft, moist cake. The crumble topping adds a sweet and buttery crunch, making it a perfect treat for fall or any occasion.
Enjoy this cozy and delicious dessert that’s sure to impress your family and friends!