Description
You’ll never go back to box mix again.
Ingredients
Scale
- 4 oz brown sugar
- 1 tsp pumpkin pie spice
- 3.8 oz pastry flour
- 1 tsp baking powder
- 1 tsp salt
- 2.25 oz eggs
- 2 tsp vanilla extract
- 2.25 g butter, soft
For the filling:
- 6 oz cream cheese
- 12 oz powdered sugar
- 1 tsp pumpkin pie spice
- 2 each (100g) eggs
- 4 oz pumpkin butter (see below for homemade recipe)
Instructions
- In a kitchen aid or mixing bowl combine sugar, flour, baking powder, salt, butter, and eggs. Mix for about 2 minutes on low speed or until the batter is very smooth.
- Spray the pan with pan spray, and line the bottom with parchment paper. Spread the thick cake batter on the bottom of the pan.
- In the same bowl, combine cream cheese, and pumpkin butter, mix at low speed until smooth. Add powdered sugar in small increments. Once all the powdered sugar is combined, add the eggs one at a time. Mix until fluffy. About 2 minutes.
- Add the batter on the “crust” to about 3/4 of the way up the pan.
- Bake at 350 degrees for 1 hour in a 9 x 9-inch pan or until the cake jiggles in unison throughout (like a pumpkin pie).
- Serve with powdered sugar, or ice cream (vanilla, butter pecan, pumpkin, or caramel).