Pumpkin Pie Cake is what we like to call PieCaken in our house. Pumpkin Cake dessert layers butterscotch blondies, pumpkin pie, and a fluffy cake all covered in whipped cream cheese frosting. Bring this showstopper, 3-desserts-in-1 to your Thanksgiving gathering!
Recently we celebrated Elliot’s 4th birthday. While he was preoccupied with receiving presents and having a party, I zoned in on what kind of cake I’d, I mean he’d, like to eat. Nothing could make me, I mean him, happier than diving into this Pumpkin Pie Cake.
I’m totally selfless like that.
Elliot twisted my arm and forced me to have his party at his aunt and uncle’s restaurant. I KNOW! The sacrifices are endless.
It was ruthless hauling the cake and presents in, and being brought glasses of wine and food all night. Then when it was all over, I had to turn around and carry an empty cake platter and presents out of the restaurant!
Don’t be a hater because I’m obviously some sort of freakish Super Mom. Everyone has their limits. Elliot’s siblings helped me out by making his birthday sign.
I turned around and repurposed all that extra time by lavishly decorating his “Rescue Bot Cake” with figurines I found in his room.
Throwing extravagant birthday parties, though, are my labor of love. I’d do it again in a heartbeat. 🤞
Can I Use a Cake Mix for Pumpkin Pie Cake?
Yes! A yellow, white, or spice 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 or use it in a trifle recipe.
Can I Substitute Cool Whip for Homemade Whipped Cream?
Yes. If you prefer the taste or ease of store bought 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 Cake 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.
HOW TO MAKE PUMPKIN PIE 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 below ⬇️ Tips / Tricks / Hacks For Making Pumpkin Pie Cake for shortcuts and time savers!
- Place a piece of parchment paper on the bottom of a 9 inch springform pan. Place ring around it and close. Preheat oven to 350 degrees fahrenheit.
- 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.
- 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.
- Make yellow cake layer. Invert onto wire rack and cool completely.
- 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.
- Spread a thin layer of frosting on cake platter then place blondies layer on top. Spread frosting on and sprinkle with candied pecans.
- Release ring around springform pan and invert pumpkin pie layer on top. Spread frosting on and sprinkle with candied pecans.
- Place final cake layer on top. Frost around the entire cake and decorate with remaining candied pecans.
MORE Favorite Fall RECIPES!
- Roasted Butternut Squash
- Pumpkin Delight
- Bread Sausage Stuffing
- Baked Brie With Cranberries
- Gluten Free Pie Crust
- Gluten Free Biscuits
- Roasted Butternut Squash
- Jello Salad
Tips and Tricks For Making Pumpkin Cake Recipe
- 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.
- 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.
SAVE THIS PUMPKIN PIE CAKE TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! I’m always sharing great recipes!
Pumpkin Pie Cake (AKA PieCaken) dessert layers butterscotch blondies, pumpkin pie, and a fluffy cake all covered in whipped cream cheese frosting.
- 15 ounce can pumpkin puree
- 14 ounce can sweetened condensed milk
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup all-purpose flour or gluten free all-purpose flour (I prefer Cup 4 Cup gluten free flour)
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup butter, melted and cooled
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup butterscotch chips
- 1 cup + 2 tablespoons all-purpose flour or gluten free all-purpose flour (I prefer Cup 4 Cup gluten free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, room temperature
- 3/4 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 2/3 cup buttermilk
- 8 ounce package cream cheese (regular recommended), cold
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- 3 tablespoons brown sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon water
- pinch salt
- 1 cup whole pecans
-
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. Cool completely and release ring around pie filling. Set aside.
-
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 small bowl whisk together flour, baking powder, baking soda, and salt. In larger bowl whisk together brown sugar, butter, vanilla, and egg. Stir flour mixture into brown sugar mixture.
-
Spread blondie batter in cake pan and sprinkle butterscotch chips over top. Bake for 20-25 minutes or until toothpick inserted in middle comes out clean. Cool completely in pan on wire rack.
-
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 small bowl whisk together flour, baking powder, baking soda, and salt. 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.
-
Add dry ingredients to butter / sugar / egg mixture. Beat on low until just combined. Add buttermilk, beat on low until combined. Increase speed to medium and beat for 3 more minutes.
-
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.
-
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.
-
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.
-
Line a baking sheet with parchment paper or wax paper. Set aside.
-
In a medium skillet mix together brown sugar, maple syrup, water, and salt. Turn heat to medium. Cook and stir until mixture is bubbling and sugar dissolves, about 1-2 minutes.
-
Stir in pecans and continue to cook and stir until syrup thickens and reduces, about 2 minutes. Immediately pour pecans onto prepared baking sheet to cool.
-
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 back onto cake platter on top of thin frosting layer. Spread more frosting on top and sprinkle with some chopped pralines.
-
Cut parchment of pumpkin pie layer so it's close to the edge. Bring over to cake and invert onto whipped cream layer. Gently peel off parchment. Place on top of frosting / praline layer. Top with another layer of frosting and pralines.
-
Place cake layer, top side up, on top of frosting / praline layer. Frost cake all over top and sides. Decorate cake with remaining pralines. Refrigerate fro 1 hour before slicing. Store leftovers in refrigerator.
Recipe Video
Tips and Tricks For Making Pumpkin Cake Recipe
- 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.
- 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.
Adapted from a collaboration of Allrecipes and Brown-Eyed Baker
❊SHOP THE RECIPE❊
Items used to make this recipe:
9″ springform pan 9″ cake pan Offset Spatula
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you – which helps justify to my family all the time I spend on the computer.
Megan says
I am drooling all over the place. This cake isn’t like heaven!! Will you move next door to me, please?!
Melissa says
Oh my gosh, that would be dangerous! Although we’d each have another whole family to share our baked goods with!