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Pumpkin Pie Layer Cake (Piecaken)

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.
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 14
Author Melissa Erdelac

Ingredients

Pumpkin Pie Filling

Butterscotch Blondies

Vanilla Cake

Whipped Cream Cheese Frostin

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.

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
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