Pumpkin Pie Cake

Best of both pumpkin pie and cake.

GRAHAM LAYER

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

1/4 cup granulated sugar

PUMPKIN LAYER

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

CAKE LAYER

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.

Recipe Credit Southern Living

Yum