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The Best Of Both Worlds


A delicious pumpkin pie baked inside a moist spice cake provides the ultimate answer for those who can't decide which dessert to try.

Rate this recipe 4/5 (52 Votes)


  • For the pie:
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • For the Cake:
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 sticks butter, softened
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 1/4 cups buttermilk
  • For Frosting:
  • 1 cup salted butter (softened)
  • 1/2 cup shortening
  • 16 ounces cream cheese (softened, cut-up)
  • 4 lbs confectioners' sugar (powdered)
  • 1 1/2 tablespoons clear vanilla extract
  • salt


Servings 12
Level of difficulty Difficult
Preparation time 120mins
Cooking time 180mins
Cost Average budget


Step 1

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

While pie is cooling, make buttercream by combining shortening and butter in mixer, stopping occasionally to scrape sides. Add cream cheese and combine fully, stopping to scrape sides as needed. Add vanilla extract. Once completely combined, slowly add in confectioner's sugar slowly to avoid spraying sugar all over the kitchen. Once all the sugar is blended in, add salt and increase speed of mixer to high and mix for 15 minutes, or until smooth and fluffy.

Step 2

When pie is cooled, assemble spice cake mix by Preheating oven to 350 degrees F. Butter and flour a spring form pan.

In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.

Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.

When the batter is well mixed and smooth, put approximately 1 cup of batter in the bottom of the spring form pan, spreading it to the edges. Carefully remove the pie from the pie pan and gently place it in the spring form pan on top of the layer of cake. Then pour remainder of cake batter over the top of the pie, spreading it out evenly and tapping the pan on the counter to remove all bubbles.

Step 3

Place springform pan on cookie sheet and place in the oven and bake for 3 hours, or until a toothpick inserted into multiple places comes out clean. Remove pan from oven and allow to cool completely before trying to remove from springform.

Step 4

The Best Of Both Worlds - Step 4

Once cake is out of spring form pan, frost with the buttercream and decorate as you like.

Step 5

The Best Of Both Worlds - Step 5

Slice into small wedges to serve.

When checking doneness, if you notice the top of the cake getting too brown, cover with a piece of parchment paper and then aluminum foil to avoid burning.

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Review this recipe

Looks so good!!!

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