Pumpkin Pie Cake
A combination of cake and pumpkin pie, this recipe is perfect for fall. Both layers bake at the same time, getting rid of the hassle to open the oven in between. The result is a silky smooth pumpkin custard on top of a moist spice cake.
Ingredients
Spice Cake
- 1/3 cup butter, melted 70 g
- 1/2 cup brown sugar 90 g
- 1 egg
- 1 tsp vanilla extract 5 g
- 1 cup flour 120 g
- 1 tsp baking powder 4 g
- 1/2 tsp cinnamon 3 g
- 1/2 tsp pumpkin spice 3 g
- 1/4 tsp salt 1 g
Pumpkin Pie Topping
- 6 ounces cream cheese 300 g
- 3/4 cup pumpkin purée 200 g
- 1 cup powdered sugar 120 g
- 2 eggs
- 1/2 tsp vanilla extract 3 g
- 1/2 tsp cinnamon 3 g
Instructions
Spice Cake
- Preheat the oven to 350º F. Line a 9-inch cake pan with parchment paper and grease the sides.
- In a mixing bowl, whisk together the butter, sugar, egg, and vanilla extract. Add the flour, baking powder, spices, and salt. Fold until a thick batter forms.
- Spread the batter into the prepared baking pan. Set it aside.
Pumpkin Pie Topping
- In the same mixing bowl, whisk together the cream cheese, pumpkin purée, powdered sugar, eggs, vanilla extract and cinnamon until a smooth custard forms. Pour the mixture over the cake batter.
- Bake the cake for 35-40 minutes. Remove the cake from the oven and let it cool. Dust with cinnamon and powdered sugar.