This Pumpkin Pie Cake is the perfect combination of pie and cake all in one, plus easy to make gluten-free!
This particular recipe was passed down to me by my great aunt and it’s by far one of my favorites, especially for the holidays such as Thanksgiving!
The taste and texture of this cake are a combination of both pie and cake, it is like both worlds collided into this amazing cake!
How do you make this gluten-free?
This cake is very easy to make gluten-free by simply swapping out the cake mix for a gluten-free yellow cake mix.
This is the only swap needed to make this gluten-free, but as always be sure to check all ingredients before proceeding.
Do you have to use evaporated milk?
Evaporated milk is needed in this cake and is used to thicken it, so it is similar to if you were making a pumpkin pie.
Tips for Making Pumpkin Pie Cake:
This cake is going to be very moist because it’s very similar to a pie, so keep this in mind.
It’s best to keep it chilled until you are ready to serve, the icing can also be chilled. This is a cream cheese icing and it pairs perfectly with the taste of the cake.
If you want to add nuts you can add those; however, they are optional.
We like to frost it lightly, so as you can see in the pictures it’s likely frosted similar to a crumb coat. Then, you can add further decorations if you prefer using cake decorating tips to add trim or even pumpkins to the sides.
This does need to be stored in the fridge until you are ready to serve.
Remember that you are not following the cake mix instructions as directed, it’s being added to this recipe and used differently than it would be if you followed the box instructions.
If you enjoyed this recipe then you will enjoy these Pumpkin Cupcakes too!
Pumpkin Pie Cake
- 1 30oz Can Pumpkin Puree
- 4 Large Eggs
- 1 12oz Can Evaporated Milk
- 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 12oz Containers of Whipped Cream Cheese Frosting
- 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 greased 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 Cream Cheese Frosting. I would advise frosting just the top portion otherwise it makes it too sweet. Think of it as a crumb coat.
- Serve immediately or serve chilled.