Print

The Great Pumpkin Biscoff Cake is a must-try treat!

The Great Pumpkin Biscoff Cake – Fall’s Irresistible Delight
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Great Pumpkin Biscoff Cake is a delicious fall dessert that combines the flavors of pumpkin and Biscoff cookies, creating a moist and flavorful cake perfect for the season.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup Biscoff spread
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, sugar, Biscoff spread, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding chopped Biscoff cookies on top of the cake before baking.
  • This cake pairs well with cream cheese frosting or whipped cream.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://recipesdays.com/the-great-pumpkin-biscoff-cake-recipe/