A slice of Pumpkin Praline "PieCaken" Cake on a white plate with full cake in background
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Pumpkin Pie Cake

Pumpkin Pie Cake (AKA PieCaken) dessert layers butterscotch blondies, pumpkin pie, and a fluffy cake all covered in whipped cream cheese frosting.
Course Dessert, gluten free dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 14
Calories 581kcal
Author Melissa Erdelac

Ingredients

Pumpkin Pie Layer:

  • 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

Butterscotch Blondies Layer:

  • 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

Yellow Cake Layer:

  • 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

Whipped Cream Cheese Frosting:

  • 8 ounce package cream cheese (regular recommended), cold
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, cold

Easy Candied Pecans:

  • 3 tablespoons brown sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon water
  • pinch salt
  • 1 cup whole pecans

Instructions

Pumpkin Pie Layer:

  • 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. 

Butterscotch 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 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.

Yellow Cake Layer:

  • 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. 

Whipped Cream Cheese 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. 
  • 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. 

Easy Candied Pralines:

  • 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. 

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 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.

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    Notes

    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

    Nutrition

    Calories: 581kcal | Carbohydrates: 70g | Protein: 9g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 586mg | Potassium: 387mg | Fiber: 1g | Sugar: 58g | Vitamin A: 5660IU | Vitamin C: 2.3mg | Calcium: 236mg | Iron: 1.5mg