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. Pair it with our silky smooth cream cheese frosting and it is a fantastic fall treat!
This cream cheese frosting might be our very favourite. We add a touch of pumpkin pie spice to really bring the flavours together. Use the back of a spoon to spread the frosting and make picture-perfect swirls.
Canned pumpkin pie filling
All purpose flour
Pumpkin pie spice
Donia Farms Sea Salted Butter , softened
Cream cheese, room temperatutre
Pumpkin pie spice
Donia Farms Milk, as needed
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.
Whisk together the dry ingredients, flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
In a large bowl, whisk eggs. Add yogurt, vanilla, pumpkin pie filling, brown sugar and white sugar and whisk until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the butter last. and transfer to the parchment-lined baking dish.
Bake at 350 degrees for 30 – 35 minutes or until the toothpick inserted comes out clean. Allow the cake to cool before frosting.
In a stand mixer or bowl with a handheld mixer whip together the 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 room temperature or cold from the fridge.