Pumpkin Pie Cake

By tschnet1

Ingredients

• 1 (15-oz.) can unsweetened pumpkin purée
• 1 c. light brown sugar
• 3 large eggs, at room temperature
• 1/2 c. heavy cream
• 1/2 c. evaporated milk
• 1/4 tsp. kosher salt
• 1/2 tsp. pumpkin spice
• 1 c. (2 sticks) unsalted 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
• Confectioners' sugar, for decorating

Details

Servings 12
Preparation time 30mins

Preparation

Step 1

Make the Pumpkin Filling:
Whisk all the ingredients for the pumpkin filling in a large bowl until smooth. Set aside while you make the cake layer.

Make the Cake Layer:

Preheat the ovento 350 degrees F. Butter and flour a 9"-x-13" pan; set aside.
Whisk the flour,baking powder, and salt in a small bowl.

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

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

Scrape the batter into the prepared pan, smoothing with an offset spatula or a kitchen knife. Pour the pumpkin filling over the cake batter and smooth.

Bake until the cake is golden brown and the pumpkin filling no longer jiggles in the center,
70 to 85 minutes. Let cool
completely and, just before serving, dust all over with confectioners’ sugar.