Ingredients
Scale
- 1 can pure pumpkin purée (15 oz)
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 1 1/2 cups whole milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (optional, for whipped cream)
Instructions
- Preheat oven to 325°F and grease a square baking dish (8×8 or 9×9).
- In one bowl, whisk together flour, baking powder, pumpkin pie spice, and cinnamon.
- In another bowl, beat eggs and sugar until light and fluffy.
- Stir in melted butter, then mix in pumpkin purée until smooth.
- Gradually pour in the milk while stirring—it will look runny.
- Add the dry ingredients to the wet mixture in thirds, mixing gently each time to create a thin batter.
- Pour batter into the greased pan and gently tap on the counter to release air bubbles.
- Bake for 55–60 minutes. The top should be lightly golden, and the center should jiggle slightly but not be liquid.
- Cool completely for at least 2 hours to let the layers set.
- Top with whipped cream before serving. Optional: dust with cinnamon or decorate with fall-themed toppings.
Notes
Cool the cake fully before cutting to ensure layers set properly. For best results, make the base the night before and add whipped cream topping just before serving. Do not freeze as the custard texture will be compromised.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg