Pumpkin Pie Cake


Pumpkin Pie Cake = PIECAKEN! 

Pumpkin Pie + Butterscotch Blondies +  Cake + Fluffy Cream Cheese Frosting!

Ingredients Needed:

Pumpkin Purée Sweetened Condensed Milk Eggs | Cinnamon | Vanilla Ginger | Nutmeg | Cloves Salt | Flour | Baking Soda Baking Powder | Butter Brown Sugar | Butterscotch Chips Sugar | Buttermilk Cream Cheese | Heavy Cream Maple Syrup | Pecans

Preheat the oven to 350°. Line a springform pan with parchment paper.   Whisk together pumpkin pie filling ingredients until smooth. Pour into pan and bake.


Pumpkin Pie Layer

Whisk together dry ingredients. In a large bowl, whisk together wet ingredients. Stir dry mixture into wet mixture.  Spread blondie batter in prepared pan and top with butterscotch chips. Bake  and cool.



Whisk together dry ingredients.   Beat butter and sugar until light and fluffy. Beat in eggs. Add vanilla and mix well.  Combine dry ingredients. Add buttermilk, beating until combined.  Pour into lined pan and bake.


Yellow Cake layer

Beat together cream cheese, sugar, and vanilla until smooth.  Continue mixing and pour in heavy cream. Continue mixing until frosting is stiff.


Cream Cheese Frosting

In a skillet, mix together brown sugar, maple syrup, water, and salt. Cook and stir until mixture is bubbling and sugar dissolves.  Stir in pecans and continue cooking until syrup thickens and reduces.  Immediately pour onto prepared baking sheet to cool.


Candied Pralines

Spread a thin layer of frosting over cake stand.  Layer blondie, pumpkin pie, and cake, frosting and sprinkling with pralines between each layer.  Frost all over, decorate with remaining pecans.



Sub all-purpose gluten-free flour for a GF cake recipe (works great!)

more tips & tricks!

Yellow Wavy Line

Make sure you're using the same size cake pans as your springform pan.

Yellow Wavy Line

Instead of measuring out the spices, substitute 2 teaspoons pumpkin pie spice.

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