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Pregistry’s Friday Recipe: Pumpkin Pie Cake with Meringue Frosting

Turning a classic recipe on its head in this delicious dessert!

Once that first leaf hits the ground, it’s pumpkin (and pumpkin spice) EVERYTHING. Pies, cookies, casseroles, you name it.

We love this twist, using pumpkin and all the delicious spices in an easy single layer cake that can be baked and frozen in advance. It’s topped with a simple meringue that is beautifully torched (or run under the broiler) for a no-fuss finish that looks smashing!

Pumpkin Pie Cake with Meringue Frosting:

For the cake:

  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 3/4 cup packed brown sugar
  • 3 large eggs, at room temperature
  • 3/4 cup canned pumpkin puree
  • 3 tablespoons molasses
  • 1 1/2 teaspoons vanilla extract
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon kosher salt

For the meringue:

  • 3 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar

Make the cake:

Pre-heat the oven to 350 degrees; line a 9 x 13 baking pan with parchment paper.

Beat the butter and sugar till light and fluffy. Scrape down the sides, add the eggs, pumpkin puree, molasses and vanilla and beat again. Scrape down the sides and add the remaining ingredients. Beat just till combined.

Scrape the batter into your prepared pan, smooth to level and bake till a toothpick tests clean, about 30 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completley (once cooled, the cake can be wrapped and frozen for up to one month. Defrost on the counter before proceeding with the recipe).

Make the meringue:

Using the whisk attachment, beat the egg whites on low speed till frothy, and the surface is completely covered in tiny bubbles. Add the cream of tartar and increase the speed to medium. When tracks begin to form add the sugar, a little at a time, then increase the speed to high. Beat till mixture is stiff and glossy.

Transfer the meringue to a piping bag fitted with a large, plain round tip (you can also use a large Ziploc bag with an opening snipped off one corner). Pipe the meringue in long rows atop the length of the cake. Use a kitchen torch to brown the tops, or place under the broiler, watching carefully to avoid burning.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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