Ingredients
16
16 servings
- •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
- •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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
- 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.
- Bake in the preheated oven until slightly done, 5 minutes.
- 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.
- Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.
Nutritional Facts
Per 16 servings
- Calories: 475
- Carbohydrate: 62g
- Fat: 25g
- Fiber: 2g
- Protein: 5g
- Sugar: 37g
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