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