Pumpkin Spice Meets Milkshake Magic

If you’re here for the cozy, the creamy, and the downright delicious, you’ll want to hop over to Front Porch Life, where we are mixing up holiday pies. We’ve blended the charm of your favorite pies into cool, creamy milkshakes that are as fun to make as they are to sip. Think leftover pumpkin pie… but with a straw. It’s just one of the sweet surprises waiting for you on the porch.

• 2 2/3 cup of all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 15 ounce can pumpkin puree (we like Libby’s)
• 3/4 cup dark or light brown sugar packed
• 1 cup vegetable oil
• 1/2 cup of white granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• Nuts optional

Cream Cheese Filling

• 1 egg
• 12 ounces of cream cheese we use full fat
• 1 teaspoon vanilla extract
• 1/4 cup white granulated sugar

Powdered Sugar Glaze

• 1 cup of powdered sugar
• 2-3 teaspoons of milk

• Preheat the oven to 350 degrees. Spray a 9X13 with cooking spray.

Cake Instructions

• Whisk together dry ingredients. In a separate bowl whisk together the wet ingredients. Combine wet ingredients with dry ingredients and mix with a spoon. Add half of the mixture to the greased pan.

Cream Cheese Filling Instructions:

• Combine all ingredients with a mixer.

• Add cream cheese mixture on top of the pumpkin mixture. Next add the remaining pumpkin mixture and swirl gently with a knife. Sprinkle nuts on top.

• Bake for 35-40 minutes or when the center test done.

• Combine powdered sugar ingredients and add glaze. Enjoy.

I believe you could substitute pumpkin pie spice for all the spices, except the cinnamon. 2 tablespoons of pumpkin pie spice should work. 

We refrigerate this cake.