Pumpkin Pie Cake

Best of both pumpkin pie and cake.

1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
1/4 cup granulated sugar

1 (15-oz.) can pure pumpkin
3/4 cup evaporated milk
1/4 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice

1 (15.25-oz.) package yellow cake mix
1/2 cup chopped pecans
1/2 cup (1 stick) unsalted butter, melted

Step 1
Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray and line the outside with a layer of aluminum foil; set aside.

Step 2
Make Graham Layer: combine ingredients in a bowl until the melted butter is equally distributed. Press evenly into the bottom of the prepared springform pan.

Step 3
Make Pumpkin Layer: Whisk together all of these ingredients until everything is fully incorporated and no bits of egg whites are left unincorporated. Set aside.

Step 4
Make Cake Layer: Pour all of these ingredients into a bowl. Scoop out 1/2 cup of the Pumpkin Layer filling and add to the bowl with the cake mix, pecans, and melted butter. Whisk all together until no lumps of cake mix remain.

Step 5
Evenly spread the remaining Pumpkin Layer filling over the graham cracker layer in the pan. Use a spoon to dollop the Cake Layer batter gently over the Pumpkin Layer and spread around to make an even layer. (Note: it’s perfectly fine for some of the Pumpkin Layer underneath to mix with the Cake Layer.)

Step 6
Place springform pan on a rimmed baking sheet and bake for 1 hour, covering the cake for the last 15 minutes of baking if necessary to prevent over-browning. Run a knife around the cake’s edge when you remove it from the oven, but allow it to cool completely before removing the cake from the springform pan.




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