The Pumpkin Pie Cake Recipe is a dessert that combines the best features of pumpkin pie and cake. It has a soft, cake-like texture with a custard-like pumpkin pie layer on top. This dessert is easy to make and perfect for Thanksgiving or any fall occasion. With ingredients like pumpkin puree, cake mix, cinnamon, and nutmeg, the cake offers a comforting, spiced flavor.
Preparation for this Pumpkin Pie Cake is quick, taking about 15 minutes. The baking time is around 30 to 35 minutes, depending on your oven. The cake is ready when a toothpick inserted into the center comes out clean. Total time: about 50 minutes, making it a fast and delicious dessert for any occasion.
This Pumpkin Pie Cake always impresses, especially during the fall season. The warm spices of cinnamon, nutmeg, and ginger blend so perfectly with the pumpkin flavor, creating a comforting treat. When served warm, topped with whipped cream, it brings a cozy vibe to any meal or gathering. This easy-to-make dessert never fails to be a crowd-pleaser, leaving everyone asking for seconds.
Why You’ll Love It Pumpkin Pie Cake Recipe
- This Pumpkin Pie Cake recipe is a perfect blend of flavors and textures. The cake is moist, while the pumpkin filling adds a creamy, rich touch. You’ll love how it melts in your mouth, offering a comforting dessert for any occasion.
- With its simple ingredients and easy preparation, this recipe is a crowd-pleaser. It requires minimal effort and is ready in just a few steps. It’s perfect for busy bakers who want a homemade dessert without much hassle.
- The combination of spices like cinnamon and nutmeg gives this cake its signature warmth. The balance between sweetness and spice creates a delightful flavor profile. You’ll love how this pumpkin pie cake is a cozy treat for fall!
Ingredient Notes for a Pumpkin Pie Cake Recipe
- Pumpkin Puree: This is the main ingredient that gives the cake its rich pumpkin flavor and smooth texture. Make sure to use canned pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
- Cake Mix: A yellow or spice cake mix works well in this recipe. It provides the cake’s structure and a light, fluffy texture. Using a cake mix saves time and effort while still delivering a delicious result.
- Eggs: Eggs help bind the ingredients together, adding moisture and structure to the cake. Use large eggs for consistency in your recipe.
- Vegetable Oil: Vegetable oil keeps the cake moist and tender. It also helps the cake rise properly. You can substitute with canola or sunflower oil if desired.
- Vanilla Extract: Adds a touch of sweetness and depth to the flavor. The vanilla extract pairs perfectly with the warm spices and pumpkin flavor in the cake.
- Water: Water helps adjust the cake batter’s consistency. It ensures the batter is smooth and evenly mixed, making it easy to pour into the pan.
- Evaporated Milk: This ingredient makes the cake batter creamy and rich. Evaporated milk has a thicker texture than regular milk, which adds to the overall density of the cake.
- Granulated Sugar: Sugar provides the sweetness needed to balance the pumpkin’s natural flavor. It also helps the cake rise and creates a slightly caramelized top.
- Ground Cinnamon: A key spice in any pumpkin recipe, cinnamon brings warmth and a familiar autumn flavor to the cake. It enhances the overall taste of the pumpkin.
- Ground Nutmeg: Nutmeg adds a sweet, slightly spicy note. It complements the cinnamon and pumpkin perfectly, bringing out the richness of the cake.
- Ground Ginger: Ginger adds a subtle kick of warmth and spice, rounding out the flavor profile of the cake. It’s a perfect balance to the sweetness of the other ingredients.
Pumpkin Pie Cake Recipe Variation
You can add a fun twist to your Pumpkin Pie Cake by mixing in some chocolate chips or chopped pecans into the batter. If you want a sweeter cake, drizzle caramel sauce on top once it’s baked. You can also use a spice cake mix instead of yellow cake mix for a deeper, spicier flavor.
How to Serve Pumpkin Pie Cake Recipe
To serve, cut the pumpkin pie cake into squares and top each with a generous dollop of whipped cream. It pairs wonderfully with a hot cup of coffee or a chilled glass of milk, making it a cozy dessert for any occasion.
For an extra touch, garnish with a sprinkle of cinnamon or a few crushed pecans. This will add texture and enhance the fall flavors, making your pumpkin pie cake even more irresistible.
Storing & Reheating Pumpkin Pie Cake
Storing your pumpkin pie cake properly helps keep it fresh for later. Once cooled, cover it with plastic wrap or store it in an airtight container. Refrigerate it for up to 5 days to maintain its flavor and texture. This simple step keeps the cake moist and delicious.
If you need to store it longer, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Frozen pumpkin pie cake lasts up to 3 months. Thaw it in the refrigerator before serving to preserve its taste.
When reheating, warm the pumpkin pie cake in the oven. Preheat your oven to 350°F, then bake for 10-15 minutes. This method helps keep the cake soft and moist, while avoiding a soggy texture. You can also microwave a slice for 20-30 seconds if you’re in a hurry.
FAQs About Pumpkin Pie Cake Recipe
Can I use fresh pumpkin for the recipe?
Yes, you can use fresh pumpkin puree instead of canned. Just be sure to cook and mash the pumpkin until smooth before using it in the recipe.
Do I need to refrigerate pumpkin pie cake?
Yes, you should refrigerate the pumpkin pie cake after it’s cooled. The cake contains eggs and dairy, which need to be kept chilled to prevent spoilage.
Can I make pumpkin pie cake ahead of time?
Absolutely! You can make the cake a day or two in advance. Just cover it tightly and store it in the refrigerator until you’re ready to serve.
What can I serve with pumpkin pie cake?
Pumpkin pie cake pairs wonderfully with whipped cream, ice cream, or a drizzle of caramel sauce. It’s a perfect fall treat for any occasion.
The Best Pumpkin Pie Cake Recipe
Ingredients
Equipment
Method
- Prepare the Cake Layer: In a large mixing bowl, combine the pumpkin puree, cake mix, eggs, vegetable oil, vanilla extract, and water. Using an electric mixer (or a whisk), blend until smooth and well combined. The batter should be thick, but pourable.
- Make the Pumpkin Pie Filling: In a separate bowl, whisk together the evaporated milk, sugar, cinnamon, nutmeg, ginger, salt, and eggs. Mix until fully combined. This will create the creamy pie filling that will bake on top of the cake.
- Assemble the Cake: Pour the prepared cake batter into your greased 9x13-inch baking pan. Spread it out evenly. Next, carefully pour the pumpkin pie filling over the top of the cake batter. Do not mix. The pie filling will naturally sink into the cake layer as it bakes, creating that delicious two-layer effect.
- Bake: Place the pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and firm to the touch.
- Cool and Serve: Let the cake cool in the pan on a wire rack for about 30 minutes. Once it’s cool enough to handle, slice and serve. You can top each slice with a dollop of whipped cream for an extra indulgent treat.
