Monday, October 31, 2016

Pumpkin Pie Cake

It's been a long time since I've tried baking something totally new and found myself saying "man that's really good". This Pumpkin Pie Cake immediately jumped to the top of my 'gotta try it' list, and it did not disappoint! I love the nice thick pumpkin pie layer, it's so cool that a cake can look like this after baking. Don't hesitate to give this fun cake (or is it pie?) a try folks, I think you'll like this seasonal treat.
I made half of the recipe in an 8x8 pan.
I think this is best baked and eaten on the same day-and predict that won't be a problem:@)

Pumpkin Pie Cake-from Delish, click for detailed instructions
Filling:
2 (15 oz) cans pumpkin
3 eggs
1 C sugar
2/3 C evaporated milk
1 1/2 tsp pumpkin pie spice-I added a little extra

Cake:
1 C butter, softened
2 1/2 C A/P flour
2 tsp baking powder
1 tsp kosher salt
1 1/2 C sugar
3 eggs
2 tsp vanilla
1 C milk
Powdered sugar or whipped cream for serving-optional
  1. Whisk filling together and set aside.
  2. Mix dry ingredients, set aside.
  3. In large bowl mix butter and sugar well,
  4. Add eggs one at a time, mixing well, mix in vanilla.
  5. Alternate dry mixture and milk, mix just until it comes together.
  6. Pour batter into buttered 9x13 pan, spread out evenly.
  7. Gently pour pumpkin filling over cake leaving a little batter around the edges uncovered. Gently smooth top with knife/offset spatula if needed, don't push down.
  8. Bake at 350 degrees for approximately 60-75 minutes or until cake is golden brown and filling is not jiggly. Note: Try to watch this, my oven must bake a little hot and the cake did get dark around the edges. I suggest that you start watching the cake around 50 minutes or when you begin to smell it. Next time I might turn the oven down to 325 after 30 minutes.
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