Pumpkin Pie Cake
Servings 8 Servings
This Pumpkin Pie Cake blends together pie and cake into one delicious dessert that is also easy to make gluten-free too!
Ingredients
- 30 oz Pumpkin Puree
- 4 Large Eggs
- 12 oz Evaporated Milk
- 1 1/2 Cups Granulated 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 (15-17oz)
- 1 Cup Unsalted Butter, Melted
- 1 Cup Chopped Nuts Optional
Topping:
- 2 12oz Whipped Cream Cheese Frosting
Instructions
- Preheat the oven to 350°F.
- 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 9-inch 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.
Notes
This can easily be made gluten-free with a gluten-free mix, be sure to check all ingredients before serving.
It's best served chilled.
Nutrition
Serving: 1Serving | Calories: 721kcal | Carbohydrates: 94g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 690mg | Potassium: 144mg | Fiber: 2g | Sugar: 66g | Vitamin A: 868IU | Vitamin C: 0.2mg | Calcium: 178mg | Iron: 2mg
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