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Pumpkin Pie Cake bridges the cozy scent and creamy comfort of pumpkin pie with the simplicity of a classic cake. It is a stress free fall dessert you can serve for gatherings or just a cozy weekend at home and it always earns requests for seconds in my kitchen.
I made this cake for a family movie night last October just needing something quick and seasonal. Now the pumpkin scent in the oven lets everyone know it is time for a treat and a cozy evening together.
Ingredients
- Yellow cake mix: This provides instant structure and sweetness with no measuring mess. Choose a good brand for the best flavor.
- Pumpkin puree: This brings earthy richness and keeps the cake super moist. Use pure pumpkin not pie filling.
- Large eggs: Help bind everything and give lift. Room temperature eggs make for the fluffiest crumb.
- Vegetable oil: Adds tenderness and keeps leftovers soft. Neutral oil works best.
- Milk: Slightly loosens the batter. Whole or reduced fat both work.
- Granulated sugar: Bumps up the sweetness because pumpkin can taste a bit dull on its own.
- Ground cinnamon: The classic warming note to tie it all together. Look for a fragrant jar.
- Ground ginger: Offers spicy zing and depth. Freshly opened ground ginger has brightest punch.
- Ground nutmeg: Rounds out the spice blend. Use freshly grated if you love extra flavor.
Instructions
- Prepare the pan and oven:
- Grease your baking pan and set oven to 350 Fahrenheit so it is fully preheated by the time your cake is ready to bake.
- Mix the batter:
- In a large bowl combine cake mix, pumpkin, eggs, oil, milk, sugar, cinnamon, ginger, and nutmeg. Use a big spatula or whisk, taking your time to scrape the bottom and sides until no flour streaks remain. This batter will be thick and creamy.
- Fill the pan:
- Pour every bit of the batter into your greased pan then use the back of a spoon to smooth and spread it evenly. The batter sets as it bakes so keep the surface as level as possible.
- Bake:
- Set pan on the center rack. Bake for 35 to 40 minutes. Begin checking at 35 by inserting a toothpick in the center. If it comes out clean or with just a few crumbs your cake is ready.
- Cool and frost:
- Place baked cake on a wire rack. Let it cool completely. If you frost while warm the icing will melt and slide off.
- Frost and serve:
- Spread cinnamon frosting or your favorite icing over the cool cake. Swirl it on thickly for a bakery style look. Slice and enjoy. Pumpkin Pie Cake is delicious served chilled from the fridge too.
Pumpkin puree is my favorite here. It transforms the boxed mix into something plush and luxurious and always reminds me of the pumpkin patch trips with my kids when we would come home with muddy boots and a pumpkin bigger than my toddler.
Storage Tips
Store slices in an airtight container in the fridge for up to four days. You can also wrap and freeze slices for up to two months. For the freshest taste frost after thawing. The flavors deepen by the second day making leftovers a real treat.
Ingredient Substitutions
Try buttermilk instead of regular milk for a slight tang and rich texture. Swap half of the oil for unsweetened applesauce for a lighter touch. Use a spice cake mix if you crave even more autumn warmth.
Serving Suggestions
This cake is wonderful on its own but I love it with a scoop of vanilla ice cream. A drizzle of caramel or dollop of whipped cream makes it perfect for celebrations. Cut into squares for easy sharing at potlucks or bake sales.
Cultural and Seasonal Context
Pumpkin desserts have warmed American kitchens for generations especially in fall and winter. This recipe takes the nostalgia of Thanksgiving pie and makes it approachable for weeknights. It is a favorite for Friendsgiving and autumn bake sales.
Seasonal Adaptations
Top with sugared pecans for extra crunch and holiday flair. Mix in mini chocolate chips for a twist kids love. Serve chilled straight from the fridge for a refreshing late summer treat.
Success Stories
Friends who claim they cannot bake have wowed their families with this simple recipe. One reader messaged to say it was the best thing on her Halloween dessert table. Pumpkin Pie Cake is always a conversation starter at gatherings.
Freezer Meal Conversion
Wrap individual slices in plastic wrap and foil for make ahead treats. Defrost overnight in the refrigerator and frost just before serving. Perfect for packing into lunchboxes or sharing with a neighbor.
Pumpkin Pie Cake is the kind of dessert that becomes a yearly tradition. It is easy enough for any night but special enough for a crowd.
Recipe FAQs
- → How do I know when this cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready to remove from the oven.
- → Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works well as long as it has a smooth consistency and similar moisture content to canned.
- → What kind of frosting is best with this cake?
Cinnamon cream cheese frosting or vanilla buttercream pairs well with the warm spices and pumpkin flavor.
- → How should I store leftovers?
Store cooled, frosted cake in an airtight container in the refrigerator for up to four days to keep it fresh.
- → Can this cake be made ahead of time?
Yes, you can bake the cake a day in advance and frost it after it cools completely, making it ideal for entertaining.