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This Pumpkin Pie Cake brings the beloved flavors of pumpkin pie to a rich, tender cake layered with creamy cinnamon frosting. It is my go-to treat for any fall gathering, blending nostalgia with easy-to-follow steps and a decadent finish. When autumn leaves start to fall, this is the dessert that has everyone reaching for a second slice.
I made this for my first Friendsgiving potluck and the whole cake vanished before dinner even started. Now it is a must at every holiday gathering.
Ingredients
- Yellow cake mix: gives the cake its light crumb and saves time use a quality brand for best results
- Pumpkin puree: brings the earthy sweetness and authentic pie flavor choose 100 percent pure pumpkin rather than pumpkin pie filling
- Large eggs: add richness and help the cake rise look for fresh eggs with firm shells
- Vegetable oil: gives the cake moistness and tenderness a neutral oil works best
- Milk: helps blend the batter smoothly whole milk adds richness but any milk works
- Granulated sugar: sweetens and enhances the pumpkin flavor
- Ground cinnamon: is classic and warming use Saigon or Ceylon for extra aroma
- Ground ginger: brings a zesty punch fresh ground is best for flavor
- Ground nutmeg: adds deep warmth try grating whole nutmeg just before baking
- Ground cloves: give a spicy boost but a little goes a long way
- Vanilla extract: rounds out the spice with mellow sweetness pick a pure extract for best aroma
- Unsalted butter: forms the base of the fluffy frosting allow to fully soften
- Powdered sugar: creates a creamy and light frosting sift if lumpy
- Heavy cream: makes the frosting extra smooth and spreadable
- Candied walnuts: provide crunch and a pretty finish chop them finely for easy slicing
Step-by-Step Instructions
- Prepare the Oven:
- Set oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius and grease two nine inch round cake pans thoroughly or line with parchment rounds to ensure easy release.
- Mix the Cake Batter:
- In a large bowl combine cake mix pumpkin puree eggs oil milk sugar cinnamon ginger nutmeg cloves and vanilla. Beat using a mixer on medium speed for two to three minutes until the mixture is creamy smooth and lightened in color. Scrape bowl as needed for an even batter.
- Bake the Cake Layers:
- Divide batter evenly between prepared pans. Smooth the tops using an offset spatula for even baking. Bake for twenty five minutes. The cakes are ready when a toothpick inserted in the center comes out clean. Cool cakes in pans for ten minutes before carefully unmolding onto a wire rack to cool completely. This prevents soggy bottoms and sticky edges.
- Frost the Cake:
- Place softened butter in a large mixing bowl and beat until creamy. Gradually mix in powdered sugar one cup at a time on low. Add cinnamon nutmeg heavy cream and vanilla. Increase to medium high and beat for three to four minutes until very fluffy and smooth. If frosting is too thick add a splash more cream.
- Assemble and Decorate:
- Place one cake layer on a serving plate. Spread a thick layer of frosting over the top. Add second cake layer. Frost the top and sides generously using a spatula for a swooped effect. If desired press chopped candied walnuts along the sides for a festive look.
- Serve:
- Slice with a sharp knife and serve at room temperature for the best texture. Store leftovers covered.
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My favorite part of this cake is the cinnamon frosting. The scent whirls through the kitchen as I whip it up and it always brings back memories of baking with my grandmother who loved anything spiced and sweet.
Storage Tips
After frosting keep the cake covered in an airtight container at room temperature for up to two days. To keep longer refrigerate for up to five days bringing to room temperature before serving so the cake stays soft and tender. Cake layers can be wrapped tightly in plastic and frozen for up to two months.
Ingredient Substitutions
If you need dairy free use plant based milk in the cake and a dairy free butter and cream for the frosting. You can swap walnuts with pecans or leave out entirely. If cloves are too strong for your taste reduce them or omit.
Serving Suggestions
Serve this Pumpkin Pie Cake with hot apple cider coffee or chai tea. For rounding out a dessert table try pairing it with cinnamon roasted apples or a scoop of vanilla bean ice cream.
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The Story Behind Pumpkin Pie Cake
This dessert is inspired by the flavors of traditional American pumpkin pie but uses a cake mix as a shortcut. It is rooted in potluck and holiday traditions where recipes are shared between family and friends looking for something that feels special but is easy enough to whip up for a crowd.
Recipe FAQs
- → Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works well—just ensure it's the same thickness as canned for best results.
- → How do I make this dairy-free?
Substitute plant-based milk, vegan butter, and a dairy-free cream alternative in the batter and frosting.
- → How should I store leftover cake?
Keep the cake covered in the refrigerator for up to five days. Let it sit at room temperature before serving.
- → Can I prepare the cake layers ahead of time?
Yes, bake the cake layers a day in advance and frost them when ready to serve for maximum freshness.
- → What alternatives work for the walnut garnish?
You can use chopped pecans, toasted pumpkin seeds, or skip the garnish for a nut-free option.