Pumpkin Corn Cake
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Pumpkin Corn Cake is the perfect buttery autumn dessert
It’s pumpkin spice season! I love this time of year because it means my favorite butter spread is available: Land O Lakes® Pumpkin Pie Spice Butter Spread. We enjoy it on warm toast and on freshly baked cornbread. This time, I decided to include it in my Mexican corn cake recipe and it was the best decision. The flavor was divine.
Not only do you get the texture and sweetness of the corn in this recipe, but with Land O Lakes® Pumpkin Pie Spice Butter Spread, you also get the buttery, pumpkin pie spice and cinnamon flavors with a touch of nutmeg. It’s a great dessert to gift because it travels well and the flavor intensifies the day after baking.
If you are looking for the perfect Thanksgiving dessert to feature in your celebration menu, this is it! It can be enjoyed as a side dish with your meal or as dessert with a hot cup of coffee.
Related recipe: Queso Fresco Pound Cake
Land O Lakes® Pumpkin Pie Spice Butter Spread is only available for a limited time. If you are not a pumpkin pie spice fan, you can try Land O Lakes® Maple Me Crazy™ Butter Spread: A sweet combination of maple syrup and brown sugar in a butter spread. It is also available only for a limited time. I can’t wait to use it in my cookie recipes.
Pumpkin Corn Cake
Ingredients
2 ½ cups all-purpose flour
¼ teaspoon salt
2 tablespoons corn starch
2 tablespoons baking powder
2 tablespoons granulated sugar
1 cup sweetened condensed milk
3 cups white corn kernels
½ cup pure pumpkin puree
1 cup Land O Lakes® Pumpkin Pie Spice Butter Spread
5 eggs
Confectioner’s sugar for dusting
Instructions
Preheat oven to 350° F. Spray a 10-inch springform pan with non-stick cooking spray. Set aside.
Whisk together flour, salt, corn starch, baking powder and granulated sugar in a large bowl. Set aside.
Place sweetened condensed milk and half the corn in a blender. Blend until smooth. Add remaining corn kernels and pumpkin. Blend for 10 seconds. Add butter spread; blend a third time for 10 seconds. Add eggs and blend a fourth time for 10 seconds.
Transfer blended mixture to a large mixing bowl. Using a mesh strainer, sift dry mixture into wet mixture. Stir with a whisk to mix thoroughly.
Pour batter in prepared baking pan. Bake for 55 minutes or until when tested with a toothpick, toothpick comes out clean. Let cool for 10 minutes, release pan and let cake cool completely.
Dust cake with confectioner’s sugar. Slice and serve.
