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Pumpkin Cake


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  • Pumpkin Filling:
  • 1 can (15 oz) pumpkin puree
  • 1 cup light brown sugar
  • 3 lrg eggs, at room temperature
  • 1/2 cup heavy cream
  • 1/2 cup evaporated milk
  • 1/4 tsp kosher salt
  • 1/2 tsp pumpkin pie spice
  • Yellow Cake:
  • 1 cup (2 sticks) unsalted butter, at room temperature plus more for the pan
  • 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 1/2 cups granulated sugar
  • 3 lrg eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup whole milk
  • Confectioners' sugar, for decorating


Servings 12
Preparation time 30mins
Cooking time 180mins


Step 1

1) Whisk all of the ingredients for the pumpkin filling in a lrg bowl until smooth. Set aside while you make the cake.

2) Preheat oven to 350 degrees F. Butter and flour the 13x9 inch pan; set aside.

3) Whisk the flour, baking powder and salt in a small bowl.

4) In a separate lrg bowl, beat the butter and sugar with an electric mixer on high until light and fluffy, 5 - 7 mins. Scrape down the sides and beat the eggs in one at a time until incorporated, scraping between each addition. Beat in the vanilla.

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

6) Scrape the batter into the prepared pan, smoothing with an offset spatula or kitchen knife. Pour the pumpkin filling over the cake batter and smooth. Bake until the cake is golden brown and smooth. Bake until the cake is golden brown and the pumpkin filling no longer jiggles in the center, 70 - 85 mins.

7) Let cool completely and just before serving dust all over the confectioners' sugar.

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