Description
The best of both pie and cake! Delicious served slightly warm or cold.
|
Directions
Preheat oven to 325 degrees and grease a 9x13 inch pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls. Stir together the melted butter, brown sugar, cinnamon and pecans for the topping. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes. Enjoy!
|
|
 |
Ingredients
 Cake:
1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 cup sour cream
Filling:
1 (15 0z) can pumpkin (not pumpkin pie filling)
3/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. cloves
2 eggs
1/2 cup half and half or 1/4 cup cream plus 1/4 cup milk
Topping:
1/3 cup butter, melted
1 cup brown sugar
2 tsp. cinnamon
1 cup pecans, chopped
|
|