This recipe came to life when I accidentally bought canned pumpkin pie filling instead of canned pumpkin! After playing around with different sugar and filling ratios, it turns out, it makes for a deliciously flavorful cake. With the addition of Grass Fed Heritage Yogurt and Butter it is perfectly moist.
You can top this cake two ways:
With a silky smooth cream cheese frosting OR
a cinnamon sugar crumble.
If you prefer a sweeter cake, go with the frosting, but if you don’t want it as sweet go with the crumble! If you have a big crowd, do one of each!
Ingredients
Eggs
Vanilla Extract
Brown sugar
White sugar
Canned pumpkin pie filling
All purpose flour
Baking Soda
Baking Powder
Pumpkin pie spice
Cinnamon
Salt
Donia Farms Sea Salted Butter , softened
Cream cheese, room temperatutre
Icing sugar
Pumpkin pie spice
Donia Farms Milk, as needed
Flour
Brown sugar
Cinnamon
Donia Farms Sea Salted Butter
Instructions
-
Preheat Oven to 350 degrees. Line a 9 x 9 cake tin with parchment and set it aside. Melt butter and set aside to cool.
-
If you are topping the cake with frosting, skip to the next step. If you are making a crumble, follow this step.Whisk together the flour, sugar and cinnamon. Next, add in the melted butter. Using your hands, work in the butter to create the crumble. Do not work it in too much, or it will turn into a dough. When done, set it aside int the fridge.
-
To make the cake, whisk together the dry ingredients, flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
-
In a large bowl, whisk the eggs. Then, add in the yogurt, vanilla, pumpkin pie filling, brown sugar and white sugar and whisk until well combined.
-
Add the wet ingredients to the dry ingredients and mix until just combined. Lastly, stir in the melted butter until just mixed. Then, pour the batter into a parchment-lined baking dish. If you have made the crumble, top the batter with the crumble.
-
Bake at 350 degrees for 30 – 35 minutes or until the toothpick inserted comes out clean. If you made the cake with crumble it will take a bit longer to cook through.
-
In a stand mixer or bowl with a handheld mixer, whip together the softened cream cheese, softened butter, icing sugar and pumpkin pie spice until smooth and silky. Add milk as desired to create a smooth icing.
-
Top cake with frosting and swirl to decorate with the back of a spoon. Sprinkle with a dash of pumpkin spice. Enjoy this cake room temperature or cold from the fridge!
