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This Christmas Pumpkin Pie Cake is a delightful twist on the classic pumpkin pie, with a moist cake layer on top and a pumpkin pie filling on the bottom. It’s an easy and festive dessert that’s perfect for your holiday celebrations!
Ingredients
For the Pumpkin Pie Filling:
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
For the Cake Layer:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (240ml) milk
- 2 large eggs
- 1 tsp vanilla extract
For the Topping:
- Whipped cream or vanilla ice cream (optional, for serving)
Instructions
1. Prepare the Pumpkin Pie Filling:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined. Set aside.
2. Prepare the Cake Batter:
- In another bowl, mix the yellow cake mix, melted butter, milk, eggs, and vanilla extract. Stir until smooth and fully combined.
3. Assemble the Cake:
- Grease and flour a 9×13-inch baking dish.
- Pour the pumpkin pie filling into the bottom of the prepared baking dish.
- Slowly pour the cake batter over the pumpkin mixture. Do not stir or mix them together—just let the layers naturally separate during baking.
4. Bake the Cake:
- Bake the cake at 350°F (175°C) for 45-55 minutes, or until the cake is golden on top and a toothpick inserted into the cake portion comes out clean. The pumpkin pie layer will stay gooey, which adds to the “pie” effect.
- Let the cake cool for about 10-15 minutes before serving.
5. Serve and Enjoy:
- Slice the cake and serve warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips and Variations
- Spice it up: Feel free to add more spices like ground allspice or cardamom to intensify the flavors.
- For a more festive look: Top with crushed gingerbread cookies or sprinkle a little cinnamon sugar over the whipped cream.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months (just thaw and reheat before serving).
This cake combines the best of both worlds—a rich, flavorful pumpkin pie base with a fluffy cake topping that’s perfect for any Christmas gathering! Would you like any other holiday dessert ideas?
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