Description
Indulge in the ultimate fusion of Thanksgiving flavors with this Piecaken – a decadent dessert that combines the richness of pumpkin pie with the moist, buttery goodness of a classic cake. This showstopping creation is sure to impress your guests and become a new holiday tradition.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 (15 oz) can pumpkin puree
– 1 cup heavy cream
– 3/4 cup brown sugar
– 2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
Instructions
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Spread half of the cake batter into the prepared pan.
5. In a separate bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour the pumpkin mixture over the cake batter.
6. Dollop the remaining cake batter over the pumpkin layer and use a spatula to gently spread it to the edges.
7. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Allow the Piecaken to cool completely in the pan before removing the springform ring.
8. Serve chilled or at room temperature, garnished with powdered sugar, whipped cream, and fresh cranberries, if desired. Enjoy!
Notes
This Piecaken can be made a day in advance and refrigerated until ready to serve. It also freezes well for up to 2 months.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American