As the leaves turn and the air crispens, it’s time to indulge in fall flavors with this irresistible Pumpkin Pie Cake. Combining the warmth of pumpkin spice with a luscious cinnamon frosting, this cake is perfect for Thanksgiving, Halloween parties, or any autumn celebration. Here’s how to create this delightful dessert that’s sure to become a seasonal favorite.
Ingredients:
For the Cake:
1 box yellow cake mix
1 can (15 oz) pumpkin puree
3 large eggs
½ cup vegetable oil
¼ cup milk
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla extract
For the Cinnamon Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup heavy cream
1 teaspoon vanilla extract
Optional Garnish:
Candied walnuts, finely chopped
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.
Prepare the Cake Batter: In a large mixing bowl, blend together the yellow cake mix, pumpkin puree, eggs, vegetable oil, milk, granulated sugar, and spices (cinnamon, ginger, nutmeg, cloves). Add vanilla extract and mix on medium speed for 2-3 minutes until smooth and well combined.
Bake the Cakes: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Cinnamon Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually incorporate the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once the sugar is fully mixed in, add the ground cinnamon, nutmeg, heavy cream, and vanilla extract. Beat on medium-high speed for 3-4 minutes until the frosting is light and fluffy.
Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of cinnamon frosting on top. Position the second cake layer over the frosted layer and apply the remaining frosting to the top and sides of the cake.
Garnish the Cake (Optional): For an added touch of sweetness and texture, press finely chopped candied walnuts into the sides of the cake.
Serve: Slice and serve this delectable Pumpkin Pie Cake at your next fall gathering. Each bite delivers a perfect blend of spiced pumpkin and creamy frosting that will leave everyone craving more.
Serving Tips:
Presentation: For a professional look, use a serrated knife to slice the cake, which will help you cut through the frosting cleanly. If you’ve added candied walnuts, they can be gently pressed into the frosting to make sure they stick well.
Temperature: Pumpkin Pie Cake is delicious at room temperature. If you’ve just baked it, let it cool completely before frosting and serving. If you’ve stored it in the refrigerator, allow it to sit at room temperature for about 15-20 minutes before serving to let the frosting soften and the flavors meld.
Accompaniments: This cake pairs wonderfully with a cup of coffee or tea. For an extra touch, serve with a dollop of whipped cream or a sprinkle of cinnamon on top.
Portioning: For even slices, especially if serving at a large gathering, consider using a cake cutter or a guide to ensure each piece is of uniform size.
Storage Tips:
Short-Term Storage: If you plan to eat the cake within a few days, store it in an airtight container at room temperature. The cake will remain fresh and flavorful for up to 3 days.
Long-Term Storage: For longer storage, keep the cake in the refrigerator. Wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container. The cake will last up to 1 week in the refrigerator.
Freezing: To freeze, wrap the cake layers individually in plastic wrap and aluminum foil, or place them in freezer-safe containers. The cake can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving. If you’ve already frosted the cake, freeze it in a similar manner, but make sure the frosting is well-protected from freezer burn.
Refrigeration: When storing frosted cake in the refrigerator, keep it covered to prevent the frosting from drying out or absorbing other odors from the fridge.
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FAQs:
Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree in this recipe. Just make sure it’s well-drained to avoid excess moisture, which could affect the cake’s texture. If the puree is too watery, you may need to adjust the amount of milk in the batter slightly.
How can I make this cake gluten-free?
To make a gluten-free version of this Pumpkin Pie Cake, substitute the yellow cake mix with a gluten-free cake mix. Ensure that all other ingredients, such as the baking spices and frosting, are also gluten-free. Always check the labels to be sure.
Can I prepare the cake ahead of time?
Absolutely! You can bake the cake up to 2 days in advance. Store the cooled, unfrosted cake layers in an airtight container at room temperature. Frost the cake on the day you plan to serve it for the best freshness. Alternatively, you can freeze the cake layers for up to 3 months, then thaw and frost before serving.
How can I make this cake dairy-free?
To make the Pumpkin Pie Cake dairy-free, substitute the following ingredients: use a dairy-free milk (like almond or oat milk) and replace the heavy cream in the frosting with a dairy-free cream or coconut cream. Use a dairy-free butter substitute for the frosting as well. Be sure to check the labels of all packaged ingredients to ensure they are dairy-free.
Conclusion:
This Pumpkin Pie Cake is not just a dessert; it’s a celebration of fall’s finest flavors. Whether you’re hosting a festive dinner or simply enjoying a cozy evening at home, this cake adds a touch of seasonal cheer to any occasion. Enjoy!
📖 Recipe:
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Pumpkin Pie Cake
- Total Time: 45 minutes (plus cooling and frosting time)
- Yield: 12-16 slices
- Diet: Vegetarian
Description
Delight in the flavors of fall with this Pumpkin Pie Cake, a moist and spiced cake topped with creamy cinnamon frosting. Perfect for autumn gatherings and holiday celebrations, this cake blends the comforting taste of pumpkin pie with the richness of a homemade cake and frosting.
Ingredients
For the Cake:
1 box yellow cake mix
1 can (15 oz) pumpkin puree
3 large eggs
½ cup vegetable oil
¼ cup milk
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla extract
For the Cinnamon Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup heavy cream
1 teaspoon vanilla extract
Optional Garnish:
Candied walnuts, finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, milk, granulated sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Beat on medium speed for 2-3 minutes until smooth.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Cinnamon Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed. Add cinnamon, nutmeg, heavy cream, and vanilla extract. Beat on medium-high for 3-4 minutes until fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add the second layer and frost the top and sides of the cake.
- Garnish the Cake (Optional): Press finely chopped candied walnuts into the sides of the cake for decoration.
- Serve: Slice and serve at room temperature.
Notes
For a dairy-free version, use plant-based milk and substitute dairy-free butter and cream.
You can make the cake layers ahead of time and frost them on the day you plan to serve.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12-16 slices
- Calories: 380 per slice
Keywords: Pumpkin Pie Cake, Fall Dessert, Cinnamon Frosting, Pumpkin Spice Cake, Holiday Cake Recipe
