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Pumpkin Pie Cake

Pumpkin Pie Cake

 

This Pumpkin Pie Cake combines the rich flavors of a traditional pumpkin pie with the fluffy texture of a moist cake, topped with a decadent cinnamon frosting. It’s the perfect fall dessert that everyone will love!

  • Total Time: 40 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Cake:

  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract

For the Cinnamon Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Optional Garnish:

  • Candied walnuts, finely chopped

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Prepare the Cake Batter: In a large mixing bowl, combine the cake mix, pumpkin puree, eggs, oil, milk, sugar, and spices (cinnamon, ginger, nutmeg, cloves, and vanilla). Beat on medium speed for 2-3 minutes until smooth.
  3. Bake the Cake: Divide the batter between the cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  4. Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low. Add cinnamon, nutmeg, heavy cream, and vanilla. Beat on medium-high for 3-4 minutes until fluffy.
  5. Assemble the Cake: Place one cake layer on a plate, spread a layer of frosting on top, and place the second layer over it. Frost the top and sides of the cake.
  6. Optional Garnish: If desired, press chopped candied walnuts into the sides of the cake for added flavor and texture.
  7. Serve: Slice and enjoy!

Notes

  • Substitute spice levels: If you prefer a spicier cake, feel free to add extra ginger or cloves to the batter. For a milder flavor, you can tone down the spices.
  • Storage: This cake can be stored in an airtight container in the fridge for up to 4 days. To keep the frosting fresh, let the cake sit at room temperature for about 30 minutes before serving.
  • Frosting variation: Not a fan of cinnamon frosting? Try a simple cream cheese frosting instead for a tangy contrast to the sweet cake.
  • Garnish options: If candied walnuts aren’t your thing, you can use pecans or leave the cake plain. Either way, it will still be delicious!
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 470kcal
  • Sugar: 45g
  • Sodium: 380mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: Pumpkin spice cake, Fall desserts, Pumpkin pie-inspired cake, Cinnamon frosting cake