Pumpkin Pie Cake

When I was sorting through my grandmother’s old recipes I came across this pumpkin pie cake recipe. I was very excited to try it out and it certainly did not disappoint. While this cake is good warm, we all very much prefer it cold, which makes it the perfect cake to make the day before. If you like both cake and pumpkin pie, this is a must try recipe for you! 

Grab the Pumpkin Pie Cake Recipe Here

Ingredients

For the cake:

2 ¼ cups all-purpose flour 

1 ¼ cups granulated sugar 

3 ½ teaspoons baking powder 

1 teaspoon salt 

½ cup butter, room temperature/soft 

1 egg 

For the filling:

2 cups pumpkin puree 

3 eggs 

⅔ cup milk

½ cup brown sugar 

1 teaspoon cinnamon 

½ teaspoon ginger 

½ teaspoon nutmeg 

For the topping:

1 cup cake mix that was set aside 

½ cup brown sugar 

¼ cup butter, softened 

Directions

1. Preheat the oven to 350°F. Grease and flour a 9×12 pan. 
2. Start with the cake. Combine flour, sugar, baking powder and salt in the bowl of your stand mixer. Mix to combine well. Remove 1 cup of the cake mix and set it aside for the topping. 
3. Add the room temperature butter and one egg and beat on medium speed for about 3 minutes, until the mixture is no longer crumbly.
4. Press into the bottom of the prepared pan. (Use parchment paper to help press into the pan without the mixture sticking to your hands or spoon.)
5. Next, make the pumpkin mixture. In a medium sized bowl combine pumpkin puree, 3 eggs, milk, brown sugar and spices. Whisk together until well blended. 
6. Pour pumpkin mixture over the cake in the bottom of the pan. 
7. Next, make the topping. Combine the cake mix, brown sugar and butter in a medium mixing bowl or in your stand mixer. Mix the ingredients together until well combined. (It will resemble wet sand.) 
8. Generously sprinkle the mixture over the pumpkin mixture. 
9. Bake for 45-50 minutes. 
10. Allow to cool some before serving. Serve with ice cream or homemade whipped cream!