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Spice Cake And Pumpkin Pie Filling Recipe

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Pumpkin Pie Cupcakes With Cinnamon Whipped Frosting
Pumpkin Pie Cupcakes With Cinnamon Whipped Frosting from therebelchick.com

Ingredients

For the Spice Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

For the Pumpkin Pie Filling:

  • 1 (15-ounce) can pure pumpkin puree
  • 1 cup firmly packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 (12-ounce) can evaporated milk

Instructions

For the Spice Cake:

Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the dry ingredients in three parts, alternating with the buttermilk. Beat until just incorporated.

Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.

For the Pumpkin Pie Filling:

In a medium bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, clove, and salt. Add the eggs, one at a time, whisking well after each addition. Slowly whisk in the evaporated milk.

Pour the filling over the cooled cake. Bake for 45 minutes, or until the center of the pie is just set. Allow to cool before serving.

Nutrition

This recipe will yield one 9-inch spice cake and one pumpkin pie filling. Each serving of the cake and filling will contain approximately:

  • Calories: 563
  • Total Fat: 21.2g
  • Cholesterol: 88mg
  • Sodium: 250mg
  • Carbohydrates: 85.4g
  • Sugars: 52.3g
  • Protein: 8.1g

This dessert is a great way to enjoy the flavors of fall. The spiced cake is light and fluffy, while the pumpkin pie filling adds a sweet and creamy element. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

This recipe is also a great way to use up any leftover pumpkin puree that you may have. The pumpkin pie filling can be made ahead of time and refrigerated until ready to use. If you have any leftovers, they can be stored in the refrigerator for up to five days.

If you are looking for a delicious and easy dessert, this spice cake and pumpkin pie filling recipe is sure to be a hit. Enjoy!


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