 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Good for pre-Black Friday shopping or for Thanksgiving morning breakfast. Ingredients:
bottom layer |
3 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1 cup white sugar |
1 cup brown sugar |
1 cup butter, melted |
2 eggs |
1 teaspoon vanilla extract |
top layer |
1 cup white sugar |
1 cup butter, melted |
1 (16 ounce) can pumpkin puree (such as libby's®) |
1 cup all-purpose flour |
2 eggs |
1 tablespoon ground cinnamon |
1 tablespoon pumpkin pie spice |
2 teaspoons ground nutmeg |
1 teaspoon baking powder |
1 teaspoon salt |
1 tablespoon white sugar, or to taste |
1 teaspoon ground cinnamon, or to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
2. Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
3. Bake in the preheated oven until slightly done, 5 minutes.
4. Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
5. Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
6. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.
|
|