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.
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Comments & Reviews
Nancy T says
This sounds so interesting with it being a cake that mimics the flavor and texture of a pie. The pictures you shared really do show the softer pie like consistency, giving a really good idea of what to expect (so someone like me doesn’t keep on baking the daylights out of it when the toothpick-test keeps coming out wet 🙂 )
Being passed down from your Great Aunt makes it even more special; I love family heirlooms like that.
This cake makes me want to eat desserts right now. I love that it’s gluten-free although people who are not really sensitive won’t notice the difference. I think I can finish the entire pie cake in one sitting! 🙂
Wow, that cake looks incredible! I love anything pumpkin during the fall, it is my favorite seasonal flavor! Can’t wait to try it out for Thanksgiving!
I love pretty much anything that has pumpkin in it! That cake looks so delicious, I bet you don’t even miss the gluten! I’ll definitely have to try this out sometime during pumpkin season. Happy Thanksgiving!
This is perfect of the holidays! Im all about pumpkin right now and this looks perfect to make! I bet it would taste amazing with a cup of coffee! I love that its a gluten free recipe, I have a sweet tooth and I have a hard time finding gluten free recipes that I like.
Bites for Foodies says
This looks amazing…and I’m not even a huge fan of pumpkin pie! I think I might substitute the cake mix with a 1:1 ratio mix of rice flour and oat flour…that always seems to do the trick for me.
Aileen Adalid!! says
I haven’t made pumpkin pie yet and your recipe here is piquing my interest! We timely have some pumpkins in the yard so this could be something I could do. Thanks for sharing!
Sounds amazing and perfect for fall and Thanksgiving!!
Thank you for sharing at Create, Bake, Grow & Gather this week.
I’m delighted to be featuring this recipe at tonight’s party and pinning too.
Sew Crafty Crochet says
This cake looks amazing! I love the pumpkin designs on the side, too! Pinning!!
Linda Primmer says
This looks and sounds amazing. I am going to make this very soon. I am pleased to feature this Gluten free Pump[kin Pie Cake at Love Your Creativity.