This is a wonderfully unique pumpkin dessert that's perfect for any of your upcoming fall and winter gatherings.
~Ingredients:
-Cake Layer:
1/2 Cup Butter, softened.
3/4 Cup Granulated Sugar.
3 Large Eggs.
1 Teaspoon Vanilla Extract.
2 Cups All Purpose Flour.
1 Teaspoon Baking Soda.
1 Teaspoon Baking Powder.
1 Cup Sour Cream.
-Pumpkin Filling:*
1 Cup Pumpkin Puree.**
3/4 Cup Granulated Sugar.
1 Teaspoon Ground Cinnamon.
1/4 Teaspoon Nutmeg.
1/2 Teaspoon Ground Ginger.
1/4 Teaspoon Ground Cloves.
1/2 Teaspoon Salt.
2 Large Eggs.
1/2 Cup Half and Half Milk***
-Topping:
1/3 Cup Butter, melted.
1 Cup Light Brown Sugar.
2 Teaspoons Ground Cinnamon.
1 Cup Pecans, chopped small.
~Directions:
-Making the Cake Layer:
Step 1: Preheat the oven to 325 Degrees Fahrenheit. Grease the bottom and the sides of a 9 inch pan.
Step 2: In a mixing bowl, beat the butter and sugar together until smooth.
Step 3: Add the eggs and vanilla and beat again.
Step 4: Add the dry ingredients and mix to combine.
Step 5: Stir in the sour cream and then pour half the batter into the prepared pan.
-Making the Pumpkin Filling:
Step 6: Stir together the pumpkin, sugar and the spices.
Step 7: Add the eggs and then the cream or half and half and stir to combine.
Step 8: Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon.
Step 9: Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. It doesn't have to be perfect.
-Making the Topping:
Step 10: Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping.
Step 11: Sprinkle the topping across the top of the cake.
Step 12: Bake for 50 - 55 minutes, until a toothpick inserted comes out mostly clean.
Step 13: Let cool completely before slicing and serving.
Step 14: Eat and Enjoy!
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
~Recipe Notes:
*You can use pumpkin pie spice instead of the separate spices (Nutmeg, Ground Cinnamon and Ground Ginger).
**You can use either fresh pumpkin puree or canned pumpkin puree. You can also add more or less depending on your taste.
***If you don't happen to have half and half milk then you can use 1/4 cup heavy cream plus 1/4 cup whole milk.
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
XoXo Hailey and Hannah :)
YOU ARE READING
Cake Recipes
DiversosFind the perfect solution to your sugar craving with my collection of indulgent homemade cake recipes. After slicing into these moist cakes covered in sweet frosting, your family members and party guests will be asking for seconds! -Rankings: #21 in...
