When I was little I remember the great smells that filled my granny's home when she would make her special cake. I was blessed to have a wonderful loving granny to pass on wonderful recipes to me and my family, like this one. This is always on top of the request from family and friends during the Holidays and Special times!!
Notes from the Test Kitchen:
Oh my, this cake sure is grand! The cheesecake is super creamy and the caramel icing had us dipping our fingers into the bowl. We might even make it again to top off some ice cream!
1Heat oven to 350 degrees F. Place a large sheet of aluminum foil inside the bottom and 1-inch above sides of an 8 X 1 ½-inch round cake pan. Spray inside bottom and sides of foil lined cake pan with no-stick vegetable cooking spray; set aside.
2Prepare pumpkin cheesecake filling. In a large bowl, beat cream cheese, pumpkin, ¼ cup brown sugar, ¼ cup sugar, 2 tablespoons all-purpose flour, pumpkin pie spice, 1 egg and 1 teaspoon vanilla extract with an electric mixer on medium speed, for 1 minute or until smooth and creamy. Spread pumpkin cheesecake filling evenly into foil lined greased prepared cake pan. Bake for 35 to 40 minutes, or until outside edges appear set when gently shaken. Place pumpkin cheesecake filling on a cooling rack for 15 minutes to set. Lift foil with set pumpkin cheesecake filling from cake pan and place in refrigerator for 1 hour 30 minutes to chill.
3Prepare Granny cake. Grease and flour two 8 X 1 ½-inch round cake pans with vegetable shortening and lightly dust with all-purpose flour; set aside. In a large bowl, beat ½ cup unsalted butter, bananas, pineapple, 2 eggs and 1 ½ teaspoons vanilla extract with an electric mixer for 1 minute, or until blended. Add 2 ½ cups all-purpose flour, 1 cup brown sugar, ½ cup sugar, baking powder, salt, baking soda, ground cinnamon, ground nutmeg and ground cloves, and continue beating on medium speed with electric mixer for an additional 1 1/2 to 2 minutes, or until cake mixture is blended and smooth. Stir 2/3 cups chopped nuts into cake mixture until blended. Spoon cake mixture evenly into prepared greased and floured cake pans. Bake for 28 to 30 minutes, or until toothpick inserted into centers comes out clean. Let cakes in cake pans for 15 minutes on cooling racks. Remove cakes from cake pans, place cakes onto cooling rack and cool for 30 minutes, or until completely cooled.
4Prepare Caramel Topping. Bring ¼ cup unsalted butter, heavy whipping cream and 1 cup brown sugar to a boil in a 1-quart saucepan over medium heat, stirring often with a wooden spoon or whisk.
Boil an additional minute longer after the first 3 minutes, stirring occasionally. Remove from heat. Gradually whisk in powdered sugar and 1 teaspoon vanilla extract until caramel topping mixture is smooth. Let stand 5 minutes, whisking occasionally.
5Prepare to assemble cake. Place 1 layer Granny cake onto cake plate or platter. Spoon and spread two large spoonful’s, (about 1/3 cup), caramel topping onto top of cake layer on cake plate. Place pumpkin cheesecake filling over top caramel topped bottom layer of cake on cake plate. Spoon and spread an additional two large spoonful’s, (about 1/3 cup), caramel topping onto top of pumpkin cheesecake filling on cake layer on cake plate. Place final second layer Granny cake to cover pumpkin cheesecake filling and caramel topped cake layer on cake plate. To complete assemble of cake, spoon and spread remaining caramel topping over top of cake and garnish with remaining 1/3 cup chopped nuts. Cut into 12 serving wedges and serve.
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