Pumpkin Pie Cake II
Pumpkin pie cake is a delicious hybrid of two classic desserts - pumpkin pie and cake. It combines the flavors of pumpkin, cinnamon, and nutmeg with a moist and tender cake texture, making it the perfect autumn treat.
This is vegetarian recipe. Dish can be prepared in 125 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1.5 cup Pumpkin puree
- 1 cup Evaporated milk
- 3 large Eggs
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Butter
- 0.5 cup Chopped pecans
- 1 cup Whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, and granulated sugar.
- In a separate bowl, combine the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined.
- Pour the batter into the prepared baking dish.
- In a small saucepan, melt the butter over medium heat. Stir in the chopped pecans.
- Drizzle the pecan mixture over the batter in the baking dish.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Serve the pumpkin pie cake with whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.