When it comes to autumn desserts, nothing quite captures the essence of the season like a warm and comforting slice of pumpkin pie. But what if we told you there’s a delightful twist that takes this classic treat to a whole new level? Enter the Perfect Pumpkin Pie Cake, a heavenly fusion of two beloved desserts that will surely leave you craving for more. In this blog post, we will explore the enticing flavors, the easy-to-follow recipe, and the joy of indulging in this delectable dessert.
The Pumpkin Pie Cake combines the rich, spiced flavors of traditional pumpkin pie with the moist and tender texture of a cake. This delightful creation boasts a harmonious blend of cinnamon, nutmeg, ginger, and cloves, perfectly complementing the natural sweetness of pumpkin. With every bite, you’ll experience the comforting familiarity of pumpkin pie along with the added pleasure of a moist cake base.
Serving Suggestions and Variations: Pumpkin Pie Cake can be enjoyed on its own, but you can also take it to the next level by adding some delicious toppings. A dollop of whipped cream or a scoop of vanilla ice cream can enhance the flavors and provide a creamy contrast to the spiced cake. For an extra touch of indulgence, you can drizzle caramel sauce or sprinkle some chopped pecans on top.
If you’re feeling adventurous, there are also variations you can explore. For a twist on the classic recipe, you can add a streusel topping made with brown sugar, butter, and oats. Another option is to incorporate a cream cheese swirl into the cake batter for a creamy and tangy surprise in every bite. Or maybe get the real Fall feeling with apple cider, as a replacement for milk. Feel free to experiment with different toppings and variations to personalize your Pumpkin Pie Cake experience. It’s just dessert after all.
Pumpkin Pie Cake
Ingredients
Cake
- 300 g cake flour
- 220 g light brown sugar
- 4 tsp. baking powder
- 100 g pumpkin puree high quality
- 2 eggs large
- 1 cup milk any kind
- 1 stick unsalted butter room temp.
- ¼ cup oil vegetable, canola, etc.
- 1 tsp. vanilla extract
- 1 pinch clove
- ¼ tsp. nutmeg
- ¼ tsp. all spice
- ½ tsp. cinnamon
- ½ tsp. salt
Pumpkin Buttercream
- 1½ sticks unsalted butter room temp.
- 6 oz. cream cheese soften
- 53 g pumpkin puree
- 8 cups powdered sugar more if needed
- 1 tsp. vanilla extract
- 1 tsp. almond extract optional
- ¼ tsp. salt
Instructions
Pumpkin Pie Cake
- Preheat oven to 325℉.
- In a mixing bowl, add the sugar, salt, pumpkin and butter. Mix very well.
- After, add â…“ of the cake flour with the baking powder, along with all of the seasonings.
- Then add one egg. Repeat adding another â…“ of the flour. Then the second egg, the the last â…“ of flour. Mix well until combined.
- Add milk, and mix. Lastly, add the oil, and mix again until well combined.
- Prepare two 8-inch round cake pans, and pour batter evenly. Cook for 35 minutes, or until the toothpick comes out clean.
Pumpkin Frosting
- Place the cream cheese, butter, salt and pumpkin puree into a mixing bowl. Mix very well until smoothed.
- Slow the mixer, and add the vanilla and mix again.
- Finally, mix in the sugar slowly. Speed up the mixer to a high speed, to whip for a few minutes to get a creamy texture. (If frosting is too soft, add more sugar.)
- Frost the top of the first layer. Add the second cake over the frosting, and crumb coat before frosting fully.
- Enjoy!
Nutrition
Remember to pick a high quality (preferably organic) pumpkin puree, or make it. Here’s a great source on different methods in making your own pumpkin puree: https://www.allrecipes.com/article/baking-with-pumpkin/
