Ingredients

CAKE LAYER
1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour *
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
* GLUTEN FREE ALTERNATIVE:
1 1/4 cup brown rice flour *
1/2 cup potato starch *
1/4 cup tapioca starch *
PUMPKIN FILLING
(1) 15 ounce can pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup half and half, or 1/4 cup heavy cream plus 1/4 cup milk
TOPPING
1/3 cup butter, melted
1 cup light brown sugar
2 teaspoons ground cinnamon
1 cup pecans, chopped small
Instructions

Preheat the oven to 325 degrees. Grease a 9×13 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 and then smooth it across the pumpkin layer. (Don’t worry about making it look perfect.)

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, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!

Print Friendly, PDF & Email