Good for pre-Black Friday shopping or for Thanksgiving morning breakfast.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
16
Yield:
1 9x12-inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Bottom Layer:
Top Layer:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.

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  • Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.

  • Bake in the preheated oven until slightly done, 5 minutes.

  • Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.

  • Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.

  • Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

Nutrition Facts

475 calories; protein 5.3g 11% DV; carbohydrates 61.5g 20% DV; fat 24.6g 38% DV; cholesterol 107.5mg 36% DV; sodium 634.5mg 25% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/23/2012
Edited 11/23/12 - 24 hours after baking family said this recipe to be a winner. Did not think so however an hour after baking. Original comment dated 11/21/12 - I was really hoping to take a sweet treat to Thanksgiving family dinner but it is almost tasteless. Might taste better after sitting out all night. Did not tweak recipe; followed it as written. First batter was more like cookie dough. It did not pour out of bowl. Had to spoon out with spatula and spread on bottom of 9x13 inch non-stick metal pan. Baked at 350 degrees F. First layer definitely needs more baking time; didn't add it though. Figured the next layer would bake bottom layer as well even after adding 10 minutes then 5. It didn't solidify like cake. Dared not leave in longer as top layer started cracking. Taste-test was disappointing. Could be my spices were not fresh enough. Read More
(6)

Most helpful critical review

Rating: 1 stars
10/01/2015
It was very heavy and chewy. I do not recommend this cake. Read More
(2)
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/23/2012
Edited 11/23/12 - 24 hours after baking family said this recipe to be a winner. Did not think so however an hour after baking. Original comment dated 11/21/12 - I was really hoping to take a sweet treat to Thanksgiving family dinner but it is almost tasteless. Might taste better after sitting out all night. Did not tweak recipe; followed it as written. First batter was more like cookie dough. It did not pour out of bowl. Had to spoon out with spatula and spread on bottom of 9x13 inch non-stick metal pan. Baked at 350 degrees F. First layer definitely needs more baking time; didn't add it though. Figured the next layer would bake bottom layer as well even after adding 10 minutes then 5. It didn't solidify like cake. Dared not leave in longer as top layer started cracking. Taste-test was disappointing. Could be my spices were not fresh enough. Read More
(6)
Rating: 4 stars
11/20/2012
Just made this one and it turned out pretty good. I cooked it in a 9x13 pyrex dish at 375 for about 45 minutes and still feel like the bottom half could have been cooked longer. I'll definitely be leaving that half in the oven for at least 10 minutes before adding the top portion. Lastly felt like there was too much butter in the bottom half. I will try it with 3/4 cup next time. Read More
(4)
Rating: 1 stars
10/01/2015
It was very heavy and chewy. I do not recommend this cake. Read More
(2)
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Rating: 4 stars
11/21/2012
This turned out like pumpkin pie filing on a short bread or cookie crust. I baked it in a 9x13 stoneware pan. The knife didn't come out clean at thirty five minutes for me so another fifteen minutes and it was fine. Personally I liked this at room temp (like pumpkin pie) rather than warm out of the oven.. It was yummy. Read More
(2)
Rating: 5 stars
12/12/2012
mmm... I love this recipe! Tastes just like real pumpkin pie and easier to make than I thought! It's great for breakfast and dessert! %100 keeper!!! Read More
(2)
Rating: 5 stars
11/28/2012
I added ginger to the bottom layer. Ran out of baking powder subd. cream of tarter and baking soda. Ran out of eggs and subd. a tabls. of mayo. Used 1/2 c. of butter instead of full cup on the top part. Turned out very good with a gingerbread/pumkin taste. Made a cream cheese frosting to go with. Tasted better the following day. Read More
(1)
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Rating: 4 stars
11/11/2018
I think it went pretty well. I modified it a bit though. I did not use the cup of melted butter for the pumpkin half. I also used a premix pumpkin pie can and added some nutmeg cinnamon all spice and clove. It came out more like a pumpkin bar. Looks good to me. Read More