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This week may be my favorite week on Decades of Desserts up to this point as I share this Pumpkin Pie Cake!
While I was making it I started doubting myself. I was honestly trying to think of how I could reuse it knowing in my mind it would not turn out. I really have no idea why I was thinking that, but I was! Luckily, it turned out, not only did it turn out but it was AMAZING!
It literally tasted like a pumpkin pie but with the texture of a cake. My husband said it was more like a cross between a cheesecake and pie.
I already know I’m obsessed with pumpkin, but this took my obsession up a few levels!
After I made this cake, I decided I am going to try this recipe again using a white cake mix and strawberry pie filling for my daughter’s birthday cake. Sounds dreamy, right?
For this one, you can top it with whipped cream or do a frosting of your choice. I decided since it was already really rich to use the Wilton 1M tip and frost it with the whipped cream cheese frosting. I just bought a tub of it at the store…easy!
I also decided to just do a very thin coat of it between the two layers then just ice the top! Although you can ice the entire cake, I think that it would be a little too much sweetness.
Now are you ready for a bite of this delicious cake? This would be perfect for holiday gatherings too!
Enjoy a slice of delicious pumpkin pie cake!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
- 1 Can Pumpkin Puree, 30oz
- 4 Eggs
- 1 Can Evaporated Milk, 12oz
- 1 1/2 Cups Sugar
- 2 Tsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 1/2 Tsp Ground Nutmeg
- 1 Package Yellow Cake Mix or Gluten Free Yellow Cake Mix
- 1 Cup Melted Butter
- 1 Cup Chopped Nuts, Optional
- 2 Containers of Whipped Cream Cheese Frosting, 12oz Each
- Preheat the oven to 350*.
- Add the pumpkin, eggs, milk, sugar, and spices to a stand mixer, mixing well. Next, mix in the cake mix and butter. If you choose to use nuts, mix those in at this point as well.
- Pour the mix into 2 9inch round cake pans.
- Bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
- Once baked, let them cool completely.
- Carefully remove and release them from the pan, once they are fully cooled.
- When cooled, add a thin layer of frosting on top of one cake, then place the other cake on top of the icing making a 2 layer cake.
- Use a Wilton 1M tip and decorators bag to frost the cake, filling the bag with the Cool Whip Cream Cheese Frosting. I would advise frosting just the top portion otherwise it makes it too sweet.
- Serve immediately or serve chilled.
This recipe was written around the 60's and published in Capper's. The originally recipe says to mix all ingredients up until the nutmeg, then pour into a 9x13 pan and sprinkle the top with the dry cake mix. Then, pour the melted butter over the dry cake mix and top with the chopped nuts. I have adapted it into the recipe above.