Pumpkin pie layer cake, also known as Piecaken, includes 3-desserts-in-1, perfect for fall celebrations or Thanksgiving. Chewy butterscotch blondies, creamy pumpkin pie, and fluffy vanilla cake covered in whipped cream cheese frosting and candied pecans makes this Thanksgiving dessert hard to forget! Gluten-free adaptations included.
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Pumpkin Pie Layered With Cake – Ultimate Thanksgiving Dessert!
It wouldn’t be the holidays without indulging, right? So why just settle for any old layered pumpkin cake recipe, when you can combine the best of the best into a “Piecaken” dessert!
Blondie brownies dotted with butterscotch chips give a hint of caramel, just like in these apple blondie cheesecake bars. The filling is made of a crustless pumpkin pie layer, while a fluffy vanilla cake balances out the top.
Crunchy sweet 5-minute stove top candied pecans make the taste reminiscent of pumpkin praline cake, while the fluffy whipped cream cheese frosting is a cross between whipped cream and tangy cream cheese frosting.
While this pumpkin layer cake may look straight out of a professional bakery, it’s actually quite easy to piece together. It has several steps, but while one layer is baking, start making the next one. Move onto making the frosting as all the layers are finishing cooling.
Don’t worry, I’ll show you how and I even have shortcuts included below. Let’s do this!
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with pumpkin pie filling
First prep your springform pan. Remember, it will have to be the same size as your cake and blondies layer so the layers match up.
Place a piece of parchment paper on the bottom of a 9-inch springform pan then place ring around it and close.
The pumpkin pie filling part of the layer cake is super simple. You don’t even have to make a crust! Just beat everything together, pour and bake.
Make the blondie brownie layer.
Meanwhile in another bowl combine butterscotch blondies ingredients. Pour batter into a 9-inch cake pan lined with parchment paper for easy removal. Sprinkle butterscotch chips on top and bake. If you making a gluten-free pumpkin pie cake, be sure to read ingredient labels on the baking chips.
Last, yummy vanilla cake layer
Let’s put the cake in this homemade pumpkin pie layer cake! Use the recipe included below, a cake mix, or the GF adaptation below. Bake and cool completely on a wire rack before assembling the layers.
Frosting and Assembly
Once all your layers have baked and cooled it’s time for the real fun! This can be assembled 1-2 days before and stored in the refrigerator until ready to serve.
Fluffy whipped cream cheese frosting
I love this mash up of whipped cream and cream cheese frosting, both which pair perfectly with pumpkin pie!
Beat together cream cheese, sugar, and vanilla until smooth. Add in the heavy cream and beat until stiff and holds shape, which takes about 3 minutes.
Assemble and frost
Before beginning putting together the cake layers, make a batch of candied pecans. These come together in about 5-minutes on a stovetop, but they may be omitted or substitute store-bought candied nuts.
Spread a thin layer of frosting on cake platter then place blondies layer on, face up. This helps your cake stay in place. Spread a layer of frosting on and sprinkle with pecans.
Release ring around the springform pan and invert pumpkin pie layer on top. Spread the frosting on and sprinkle with more candied nuts. Place the final layer on top. Frost around the entire cake and decorate with the remaining candied pecans. Masterpiece awaits!
Easy Shortcuts To Save Time
With making three desserts in one, well, you have to make three different layers. The end result definitely makes it worth it, but there are some easy timesavers to take advantage of that doesn’t sacrifice taste!
Instead of making the homemade cake layer, swap in a cake mix. Choose from yellow, white, spice, or pumpkin cake mix. You will only need one layer, but the remaining baked layer may be wrapped securely and frozen for a later time.
If you prefer the taste or ease of store-bought Cool Whip whipped topping, it may be substituted instead of whipping the heavy cream. One cup of heavy cream whipped yields 2 cups prepared whipped cream.
You will need one 12 ounce whipped topping container for the recipe. Instead of beating it into cream cheese and sugar, fold in 4 cups of Cool Whip.
Can I Make This Gluten-Free?
Of course! This can easily be adapted into a gluten-free dessert as well! Here are some helpful tips with making a GF pumpkin pie cake.
- For the blondie brownies, substitute gluten-free all purpose flour. My preferred brand to use is Cup4Cup gluten-free flour, which I use for all my gluten-free baking recipes.
- When using butterscotch chips, be sure to read the label carefully. Some brands use barley malt extract, which is not safe for celiac or a gluten-free diet.
- The vanilla cake layer may also be made with Cup4Cup gluten-free flour, using one layer of gluten-free cake mix, or use a single layer of this homemade gluten-free vanilla cake.
Make-Ahead Tips and Freezing
If you are preparing this cake for Thanksgiving or other celebrations, it may be prepared, assembled, and frozen up to 1 month ahead of serving.
Assemble the cake on a freezer-safe platter. Transfer the whole cake to the freezer and freeze until solid. Once frozen, wrap securely in plastic wrap and then cover with a layer of foil.
When ready to serve, remove the wrapping and defrost in the refrigerator overnight. Set at room temperature for 1-2 hours before slicing and serving.
Cover leftovers and transfer to a cake storage container. Refrigerate up to two days. For best results, serve at room temperature.
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Pumpkin Pie Layer Cake (Piecaken)
Ingredients
Pumpkin Pie Filling
- 15 ounce (15 oz.) can pumpkin puree
- 14 ounce (14 oz.) can sweetened condensed milk
- 2 (2) large eggs
- 1 teaspoon (1 tsp.) ground cinnamon
- 1 teaspoon (1 tsp.) vanilla
- ½ teaspoon (0.5 tsp.) ground ginger
- ½ teaspoon (0.5 teaspoon) nutmeg
- ¼ teaspoon (0.25 tsp.) ground cloves
- ¼ teaspoon (0.5 tsp.) salt
Butterscotch Blondies
- 1 cup (220 g) packed light brown sugar
- ⅓ cup (75.67 g) butter, melted and cooled
- 1 (1) large egg
- 1 teaspoon (1 tsp.) vanilla extract
- 1 cup (125 g) all-purpose flour or gluten free all-purpose flour, (I use Cup4Cup gluten free flour)
- ½ teaspoon (0.5 tsp.) baking powder
- ⅛ teaspoon (0.13 tsp.) baking soda
- ¼ teaspoon (0.5 tsp.) salt
- ⅓ cup (85 g) butterscotch chips
Vanilla Cake
- ¼ cup (56.75 g) softened butter
- ¾ cup (150 g) granulated sugar
- 2 (2) large eggs, room temperature
- 1 teaspoon (1 tsp.) vanilla
- 1 cup + 2 tablespoons (142.5 g) all-purpose flour or gluten free all-purpose flour, (I use Cup4Cup gluten free flour)
- 1 teaspoon (1 tsp.) baking powder
- ½ teaspoon (0.5 tsp.) baking soda
- ½ teaspoon (0.5 tsp.) salt
- ⅔ cup (160 g) buttermilk
Whipped Cream Cheese Frostin
- 8 ounce (8 oz.) package cream cheese, cold
- ½ cup (100 g) granulated sugar
- 1 teaspoon (1 tsp.) vanilla extract
- 2 cups (476 g) heavy cream, cold
- 1 recipe candied pecans
Instructions
Pumpkin Pie
- Preheat oven to 350ºF. Line the bottom of a 9 inch springform pan with an oversized piece of parchment paper. Place the ring on top of parchment lined bottom and close. You can leave the oversized parchment hanging out. Spray bottom and sides of springform pan with cooking spray.
- In a large bowl whisk together all the pumpkin pie filling ingredients until smooth. Pour in prepared springform pan and bake for 30-35 minutes, or until knife inserted in middle comes out clean.15 ounce can pumpkin puree, 14 ounce can sweetened condensed milk, 2 large eggs, 1 teaspoon ground cinnamon, 1 teaspoon vanilla, ½ teaspoon ground ginger, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon salt
- Cool completely and release ring around pie filling. Set aside.
Blondies
- Preheat oven to 350ºF. Line a 9 inch cake pan with cut-to-size wax paper or parchment paper. Spray top of paper and sides of cake pan. Set aside.
- In large bowl whisk together brown sugar, butter, egg, and vanilla. Stir the flour, baking powder, baking soda, and salt into brown sugar mixture.1 cup packed light brown sugar, ⅓ cup butter, 1 large egg, 1 teaspoon vanilla extract, 1 cup all-purpose flour or gluten free all-purpose flour, ½ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- Spread blondie batter in cake pan and sprinkle butterscotch chips over the top. Bake for 20-25 minutes or until toothpick inserted in middle comes out clean. Cool completely in pan on wire rack.⅓ cup butterscotch chips
Vanilla Cake
- Preheat oven to 350ºF. Line a 9 inch cake pan with cut-to-size wax paper or parchment paper. Spray top of paper and sides of cake pan. Set aside.
- In a stand up mixer bowl or large mixing bowl with hand-held mixer place butter and sugar. Beat together until light and fluffy, about 3 minutes. Scrape down bowl and beat in eggs, one at a time, mixing well between each addition. Add vanilla and mix well.¼ cup softened butter, ¾ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla
- Add the flour, baking powder, baking soda, and salt. Beat on low until just combined. Add the buttermilk and mix on low until the liquid is incorporated. Increase to medium speed and beat for 2 more minutes.1 cup + 2 tablespoons all-purpose flour or gluten free all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ⅔ cup buttermilk
- Pour into prepared cake pan and level with offset spatula. Bake for 23-25 minutes, or until toothpick inserted in middle comes clean. Invert on wire rack to cool and remove paper.
Frosting
- In a stand up mixer bowl or large mixing bowl with hand-held mixer, beat together cold cream cheese, sugar, and vanilla until smooth and well blended.8 ounce package cream cheese, ½ cup granulated sugar, 1 teaspoon vanilla extract
- Continue mixing on medium and pour in heavy cream. Once cream is mixed in, turn speed to high. Mix until frosting is very stiff and holds shape, about 3 minutes, stopping to scrape bowl periodically. Store in refrigerator until ready to use.2 cups heavy cream
Assembly
- On a cake platter spread a thin layer of whipped cream frosting, so cake stays in place and doesn’t slide off.
- Run knife around edge of blondie pan and invert onto wire rack. Peel off wax paper and gently invert, top side up, onto cake platter on top of thin frosting layer. Spread more frosting on top and sprinkle with some candied pecans.1 recipe candied pecans
- Cut parchment of pumpkin pie layer so it's close to the edge. Lift from the springform pan and bring over to cake. Invert onto whipped cream layer. Gently peel off parchment. Spread another frosting / praline layer on top.
- Place cake layer, top side up, on top of frosting / praline layer. Frost the cake all over top and sides. Decorate cake with remaining pralines. Refrigerate fro 1 hour before slicing. Store leftovers in refrigerator.
Notes
Tips To Remember
- Make sure you are using the same size cake pans as your springform pan. A 10″ springform pan can be used, but the outer edge of the pumpkin pie will have to be trimmed to the same diameter as the blondies and cake.
- Store bought candied pecans or chopped pecans may be substituted.
- Refrigerate the assembled cake for at least an hour before serving so layers stay intact while cutting.
- Sprinkle the butterscotch chips on top of the blondies rather than mixing them in. The will stay dispersed instead of sinking to the bottom.
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Looks super delicious 😋!
Thank you so much! It’s one of my favorites!
Best,
Melissa
Oh my gosh, that would be dangerous! Although we’d each have another whole family to share our baked goods with!