Pumpkin Pie Crunch Cake with Cinnamon Sugar Whipped Cream


Pre­heat oven to 350°. Line a bak­ing sheet with parch­ment. In a large mix­ing bowl, com­bine pump­kin pie fill­ing ingre­di­ents, stir­ring until smooth. Pour the pie fill­ing into a 9″ x 13″ bak­ing dish. Sprin­kle the cake mix even­ly over the top of the pie fill­ing. Using the han­dle end of a wood­en spoon, poke the cake mix into the pie fill­ing (about 20 pokes should do it)**. Pour melt­ed but­ter over the cake mix. Try to spread the melt­ed but­ter out as even­ly as pos­si­ble.

In a medi­um bowl, com­bine streusel ingre­di­ents. Mix­ing by hand to get the most even blend. Be sure to leave the streusel top­ping in big crum­bles. Sprin­kle the streusel over the cake and place the bak­ing dish on the parch­ment lined bak­ing sheet. Place a stand mix­er mix­ing bowl and the whisk attach­ment into the fridge to chill before mak­ing the whipped cream***.

Place the cake into the pre­heat­ed oven and bake for 80–85 min­utes, until the cen­ter is set.

While the Pump­kin Pie Crunch Cake is cool­ing, remove the chilled mix­ing bowl and whisk attachemt from the fridge. Pour the cream into the chilled bowl, add sug­ar & cin­na­mon, whip on high for approx­i­mate­ly 2 min­utes, or until the desired con­sis­ten­cy in obtained. Be care­ful not to beat too long or you will have sweet­ened but­ter instead of cream.

Serve a dol­lop of cin­na­mon sug­ar whipped cream over the pump­kin pie crunch cake.

Serves 12

Pumpkin Pie Crunch Cake with Cinnamon Sugar Whipped Cream

Jan­u­ary 10, 2016


Pump­kin Pie Fill­ing:

2 15 oz cans of pump­kin puree

1 14 oz can of sweet­ened con­densed milk

4 eggs

1 t salt

2 t ground cin­na­mon

1 c brown sug­ar

1/2 c pow­dered sug­ar

3 cups pre-made cake mix*

1 stick but­ter, melt­ed (I pre­fer salt­ed)

Streusel Top­ping:

1/2 c quick cook­ing oats

1/2 c packed brown sug­ar

1/4 t salt

1/2 stick but­ter, soft­ened

1/2 t ground cin­na­mon

Whipped Cream Top­ping:

3 c heavy whip­ping cream

4–5 T pow­dered or gran­u­lat­ed sug­ar

1/2 t ground cin­na­mon