Name: Pumpkin Pie Cake
Prep time: 30 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 2 15-oz. cans unsweetened pumpkin purée; 3 large eggs, at room temperature; 1 c. sugar; 2/3 c. evaporated milk; 1/2 tbsp. pumpkin pie spice; 1 c. (2 sticks) butter, at room temperature, plus more for the pan; 2 1/2 c. all-purpose flour, spooned and leveled, plus more for the pan; 2 tsp. baking powder; 1 tsp. kosher salt; 1 1/2 c. granulated sugar; 3 large eggs, at room temperature; 2 tsp. pure vanilla extract; 1 c. whole milk; Powdered sugar, for dusting

Step 1Make Pumpkin Filling: Whisk all ingredients in a large bowl until smooth, then set aside while you make the cake layer.

Step 2Make Yellow Cake: Preheat oven to 350°. Butter and flour a 9"-x-13" pan; set aside.

Step 3In a small bowl, whisk flour, baking powder and salt.

Step 4In a separate large bowl, beat butter and sugar with an electric mixer on high until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in eggs one at a time until incorporated, scraping between each addition. Beat in vanilla.

Step 5Add 1/3 of the flour mixture to the butter-egg mixture, beating until just combined. Scrape down sides and add half the milk. Beat until combined, then repeat, alternating with the flour and milk, ending with the final 1/3 of the flour.

Step 6Scrape batter into prepared pan, smoothing with an offset spatula or a kitchen knife. Pour pumpkin filling over the center of the cake and smooth (it can reach the sides, but the best results are when some cake batter still shows). Bake until the cake is golden brown and the pumpkin filling no longer jiggles in the center, 70 to 75 minutes.

Step 7Let cool completely. Dust with powdered sugar before serving.

Pumpkin Pie Cake

Ingredients

For the Pumpkin Filling:

For the Yellow Cake:

Directions

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