Harvest Pumpkin Pie Cake with Maple Brown Sugar Whipped Cream

Serve your family a delicious taste of the Harvest. Pumpkin pie cake is the perfect dessert for any fall meal. The cake itself offers a spicy flavor while the decadent whipped cream is all about the sweetness, providing the perfect combination of spice and sweet without being overpowering.

1 stick butter
1 box yellow or white cake mix
3 eggs
1 large can pumpkin puree
1/2 cup brown sugar
3 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup milk

Preheat the oven to 350 degrees Fahrenheit. Melt one stick of butter. Pour the cake mix into a large mixing bowl. Beat one egg into the cake mix. Drizzle the melted butter over the cake mix, stirring to combine the ingredients.

Separate the cake dough into two equal parts. Press half of the cake into a 13 inch by 9 inch baking pan. Reserve the remaining half of the cake dough.

In a separate bowl, combine two eggs, pumpkin puree, brown sugar and spices. Pour the milk into the pumpkin mixture and whip, using a whisk or an electric mixer, until it is smooth and creamy. Pour the pumpkin pie mixture over the cake in the baking pan.

Drop large spoonfuls of the remaining half of the cake batter, over the pumpkin pie mixture. Place the pumpkin pie cake in the oven, uncovered, and bake for approximately 50 minutes.

Remove the cake from the oven and allow it to cool.

Top this delicious pumpkin pie cake with homemade maple brown sugar whipped cream. It takes only minutes to make and only requires three ingredients.

8 ounces (1 cup) heavy cream
1/8 cup brown sugar
2 tablespoons maple syrup

Pour the heavy cream into a large mixing bowl. Add the brown sugar and maple syrup to the bowl and beat with an electric mixer on high speed for two to three minutes or until the cream begins to form stiff peaks.

Add a large scoop of this delicious maple brown sugar whipped cream to the top of a slice of pumpkin pie cake. Refrigerate the remaining whipped cream until you are ready to use it again.