This pumpkin cake recipe is remarkably ooey-gooey thanks to a topping of warmly-spiced, sweetened pumpkin puree that forms the top layer of the pumpkin cake dessert.

Recipe by Joy Wilson of Joy the Baker
Source: Better Homes and Gardens


For the Cake:
For the Pumpkin Topping:


For the Cake:
  • Preheat oven to 350°F. Oil a 10-inch cast-iron or oven-going skillet; set aside. In a medium bowl whisk together the milk, butter, and egg. Stir in flour, sugar, baking powder, salt, and spice until combined. Spread in prepared skillet; set aside.

For the Pumpkin Topping:
  • In a large bowl stir together butter, sugar, corn syrup, vanilla, spice, salt, egg, pumpkin, and flour until smooth.

  • Spoon the pumpkin mixture over the cake mixture in skillet and use a spatula to gently spread the mixture evenly to cover the bottom layer.

  • Bake for 40 minutes. The top will look dry and puffed up, but may still giggle just a bit in the center. Remove from the oven cool slightly in the pan. Serve warm sprinkled with powdered sugar.

Nutrition Facts

438 calories; 19 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 78 mg cholesterol; 260 mg sodium. 93 mg potassium; 64 g carbohydrates; 1 g fiber; 39 g sugar; 5 g protein; 1 g trans fatty acid; 2192 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 64 mcg folate; 0 mcg vitamin b12; 58 mg calcium; 2 mg iron;

Reviews (1)

10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Don't know about the cake . . . sounds good, I'd like more spice in it . . .but, the "giggle" part is hysterical! Thanks. g