Piecaken Pumpkin Pie Layer Cake

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 a pumpkin cake hard to forget!

pumpkin pie layer cake recipe

It wouldn’t be Thanksgiving 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 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 dessert may look straight out of a professional bakery, it’s actually quite easy to piece together. I’ll show you how, step-by-step!

HOW TO MAKE PUMPKIN PIE layer CAKE

Pumpkin layer cake has several steps, but is actually easy and straightforward to make. While one layer is baking, start making the next one. Move onto making the frosting as all the layers are finishing cooling.

See the EXPERT TIPS below for shortcuts and time savers!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Place a piece of parchment paper on the bottom of a 9-inch springform pan. You will need the same diameter as your cake pans to make the layers match up. Place ring around it and close. Preheat oven to 350 degrees fahrenheit.
2. In a bowl mix together pumpkin pie ingredients – pumpkin puree, eggs, vanilla, spices, and sweetened condensed milk. Pour the pumpkin mixture into the prepared springform pan. Bake and cool completely in pan.
3. Meanwhile in another bowl combine butterscotch blondies ingredients. Pour batter into a 9-inch cake pan lined with parchment paper. Sprinkle butterscotch chips on top and bake. Cool completely in pan.
4. Make yellow cake layer. This can be done with the homemade recipe included or using a cake mix. Invert onto wire rack and cool completely.

frosting, praline pecans, and assembly

1. Before beginning assembly, 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.
2. For frosting, in a medium bowl beat together cream cheese, 1/2 cup sugar, and vanilla until smooth. Add heavy cream and beat until stiff and holds shape.
3. Spread a thin layer of frosting on cake platter then place blondies layer on, face up. Spread a layer of frosting on and sprinkle with candied pecans.
4. Release ring around springform pan and invert pumpkin pie layer on top. Spread frosting on and sprinkle with candied pecans.
5. Place final cake layer on top. Frost around the entire cake and decorate with the remaining candied pecans.

Can I substitute a Cake Mix?

Yes. A yellow, white, or spice cake, or pumpkin cake mix may be substituted.

However, you will only need one layer for this cake recipe. The other layer may be wrapped securely and frozen for a later time.

substituting Cool Whip for Homemade Whipped Cream

If you prefer the taste or ease of store-bought Cool Whip whipped topping, it may be substituted instead of whipping the heavy cream.

When whipped, heavy cream doubles its volume. Therefore, one cup of heavy cream whipped yields 2 cups prepared whipped cream.

Pumpkin pie layer cake recipe requires 2 cups heavy cream whipped, which translates into 4 cups Cool Whip topping.

You will need to buy a 12 ounce whipped topping container for the recipe. Instead of beating it into cream cheese and sugar, fold in 4 cups of Cool Whip.

How to Substitute Homemade Pumpkin Puree for Canned Pumpkin

A 15 ounce can of pumpkin contains almost 2 cups of pumpkin puree. If you would rather use homemade pumpkin puree for the recipe follow these helpful guidelines.

• You will need about a 3 pound pumpkin
• Preheat oven to 375 degrees fahrenheit. Line a baking sheet with foil.
• Cut the pumpkin in half and scoop out seeds.
• Place cut side down on baking sheet and roast for 45-60 minutes, or until fork tender.
• Let cool and use a spoon to scoop out flesh from skins.

gluten-free adaptations

Piecaken can easily be adapted into a gluten-free dessert as well! Here are some helpful tips with making gluten-free pumpkin pie layer cake.

1. 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 and in my gluten-free cookbook.
2. 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.
3. The vanilla cake layer may be made with Cup4Cup gluten-free flour, using one layer of gluten-free cake mix, or use a single layer of this gluten-free white cake recipe.

make-ahead tips, storing, & freezing

If you are preparing PieCaken for the Thanksgiving holiday, it may be prepared, assembled, and frozen up to 1 month ahead of serving.

Assemble the cake on cake board or 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.

expert tips For Making Piecaken

• 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.
• Instead of measuring out the spices for the pumpkin layer, substitute 2 teaspoons pumpkin pie spice.
• Save yourself some work by using a boxed yellow cake mix for the cake layer. Wrap and freeze the remaining cake layer for a future emergency dessert!
• Or, make a 2 layer cake and omit blondie layer. Sandwich the pumpkin pie between the two cake layers and cream cheese frosting.
• Store bought candied pecans or chopped pecans may be substituted for the praline nuts.
• 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.

MORE Fall desserts

• Pumpkin Lush
• Gluten Free Pie Crust
• Fresh Apple Cake
• Gluten-Free Pecan Pie

 

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step-by-step web story instructions for this recipe!

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