Back to Recipe
Pumpkin Pie Cake

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!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 8 serving

Calories: 1,080 kcal per serving

Ingredients

  • 30 ounce - Pumpkin Puree
  • 4 - Eggs
  • 12 ounce - Evaporated Milk
  • 1 ½ Cups - Granulated Sugar
  • 2 Tsps - Ground Cinnamon
  • 1 Tsp - Ground Ginger
  • ½ Tsps - Ground Nutmeg
  • 1 Package - Yellow Cake Mix or Gluten Free Yellow Cake Mix
  • 1 Cup - Unsalted Butter
  • 1 Cup - Nuts
  • 24 - Whipped Cream Cheese Frosting

Instructions

  1. Preheat the oven to 350°F.
  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.
  3. Pour the mix into 2 greased 9-inch round cake pans.
  4. Bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
  5. Once baked, let them cool completely.
  6. Carefully remove and release them from the pan, once they are fully cooled.
  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.
  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.
  9. Serve immediately or serve chilled.

Nutrition

Energy: 1,080 kcal | Total Fat: 72 g | Saturated: 37 g | Trans: 1 g | Unsaturated: 4 g | Cholesterol: 252 mg | Total Carbs: 96 g | Fiber: 3 g | Sugars: 72 g | Proteins: 17 g | Sodium: 761 mg | Polyunsaturated: 6 g | Monounsaturated: 23 g

©2026 OnlineCook LLC