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This cake-pie hybrid is the answer to your dessert indecision.

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For the Pumpkin Filling:

  • 2 15-oz. cans unsweetened pumpkin purée
  • 3 large eggs, at room temperature
  • 1 c. sugar
  • 2/3 c. evaporated milk
  • 1/2 tbsp. pumpkin pie spice

For the Yellow Cake:

  • 1 c. (2 sticks) butter, at room temperature, plus more for the pan
  • 2 1/2 c. all-purpose flour, spooned and leveled, plus more for the pan
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 1/2 c. granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 1 c. whole milk
  • Powdered sugar, for dusting


    1. Step 1Make Pumpkin Filling: Whisk all ingredients in a large bowl until smooth, then set aside
      while you make the cake layer.
    2. Step 2Make Yellow Cake: Preheat oven
      to 350°. Butter and flour a 9″-x-13″ pan; set aside.
    3. Step 3In a small bowl, whisk flour,
      baking powder and salt.
    4. Step 4In a separate
      large bowl, beat butter and sugar with an electric mixer on high until
      light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in eggs one at a time until incorporated, scraping between each addition. Beat in
    5. Step 5Add 1/3 of the
      flour mixture to the butter-egg mixture, beating until just combined. Scrape
      down sides and add half the milk. Beat until combined, then repeat,
      alternating with the flour and milk, ending with the final 1/3 of the flour.
    6. Step 6Scrape batter into prepared pan, smoothing with an offset spatula or a kitchen
      knife. Pour pumpkin filling over the center of the cake and smooth (it can reach the sides, but the best results are when some cake batter still shows). Bake until the
      cake is golden brown and the pumpkin filling no longer jiggles in the center, 70 to 75 minutes.
    7. Step 7Let cool
      completely. Dust with powdered sugar before serving.

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