- VE
Pumpkin Pie Cake
This Pumpkin Pie Cake blends together pie and cake into one delicious dessert that is also easy to make gluten-free too!
Ingredients
Instructions
- Step 1
Preheat the oven to 350°F.
- Step 2
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.
- Step 3
Pour the mix into 2 greased 9-inch round cake pans.
- Step 4
Bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
- Step 5
Once baked, let them cool completely.
- Step 6
Carefully remove and release them from the pan, once they are fully cooled.
- Step 7
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.
- Step 8
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.
- Step 9
Serve immediately or serve chilled.
Tips & Tricks
Per serving
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