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