Pumpkin Pie Cake with Frosting

There is something magical about baking Pumpkin Pie Cake as the leaves start to turn The rich pumpkin flavor and spicy aroma fill your kitchen with cozy autumn vibes and the creamy cinnamon frosting makes each bite feel like a holiday treat My family asks for this cake every year when pumpkin season hits and it never lasts long on the table

This cake first came together on a chilly October afternoon when I was craving pumpkin pie but wanted something more shareable Now it is a staple for every autumn gettogether and friends always ask for the recipe

Ingredients

• Yellow cake mix: adds a light texture and convenience Choose a reputable brand for best results
• Pumpkin puree: gives rich flavor and moisture Go for pure pumpkin not pumpkin pie filling
• Large eggs: bind the batter and add structure Use farmfresh eggs for best rise
• Vegetable oil: keeps the crumb soft Pick a neutral oil for a clean flavor
• Milk: creates tenderness Whole milk gives a richer cake but any variety works
• Granulated sugar: balances the spices and enhances the sweetness
• Ground cinnamon: the signature warming spice Opt for freshground for best aroma
• Ground ginger: brings gentle heat and brightness
• Ground nutmeg: adds earthy warmth and depth
• Ground cloves: lend a toasty spice note Use sparingly as they are potent
• Vanilla extract: deepens flavor and brings everything together Real extract is key for fragrance
• Unsalted butter: forms the creamy base for the frosting Soften fully before beating
• Powdered sugar: sweetens and creates that classic fluffy frosting
• Heavy cream: gives richness and helps whip frosting to a light texture
• Candied walnuts (optional): but they provide crunch and decorative flair Choose freshnuts for the best crunch

Step-by-Step Instructions

Preheat the Oven:

Bring your oven to 350 Fahrenheit or 175 Celsius It is important to grease and flour your two nininch round cake pans or line them with parchment to prevent sticking and ensure easy removal

Prepare the Cake Batter:

Combine yellow cake mix pumpkin puree eggs vegetable oil milk granulated sugar cinnamon ginger nutmeg cloves and vanilla extract in a large bowl Beat on medium speed for 2 to 3 minutes until perfectly smooth The batter should look rich and slightly thick with all the spices evenly distributed

Bake the Cakes:

Divide your batter evenly between the two prepared pans Use a spatula to level the tops for even baking Slide the pans onto the middle rack and bake for 25 minutes Check with a toothpick which should come out clean Cool the cakes in the pans for 10 minutes and then gently transfer to a wire rack until completely cool

Make the Cinnamon Frosting:

Beat softened unsalted butter until creamy and light in a large bowl Add powdered sugar gradually about one cup at a time mixing on low to avoid dust clouds Blend in cinnamon nutmeg heavy cream and vanilla extract Continue to whip on mediumhigh until the mixture is light and fluffy about 3 to 4 minutes

Assemble the Cake:

Place one cooled cake layer onto your serving plate Spread a hefty layer of frosting all over this first tier Stack the second cake layer on top and finish by frosting the top and sides Smooth out for an even look

Garnish the Cake Optional:

If using candied walnuts press the finely chopped nuts gently into the sides of the freshlyfrosted cake They will stick best while the frosting is soft

Serve:

Cut into slices with a sharp knife Enjoy at room temperature for the best texture and flavor layer

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The pumpkin puree is my favorite part It adds so much natural moisture that the cake stays fresh for days My grandmother loved topping each piece with extra candied walnuts and telling stories of her own fall baking traditions

Storage tips

Keep the frosted cake covered in the refrigerator for up to four days The flavors actually improve overnight For longer storage wrap unfrosted layers tightly and freeze for up to one month Thaw overnight in the fridge before assembling with frosting

Ingredient substitutions

For a dairyfree version swap in a plantbased milk and dairyfree butter and cream If you do not have yellow cake mix a white cake mix or homemade vanilla cake recipe also works nicely Swap candied pecans instead of walnuts if desired

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Serving suggestions

Pumpkin Pie Cake is a hit at Thanksgiving but also makes a lovely afternoon treat with coffee For a wow factor dust a little extra cinnamon over the frosting or add dollops of whipped cream

Cultural or historical context

This recipe is inspired by classic American pumpkin pie but packaged in a modern cake form The combination of spiced pumpkin and creamy frosting echoes the flavors of traditional fall desserts found at harvest feasts and family celebrations across the country

Frequently Asked Questions About Recipes

→ Can I substitute fresh pumpkin for canned puree?

Yes, simply roast and puree fresh pumpkin for a similar texture, ensuring it is well-drained before use.

→ How do I store the cake for freshness?

Keep the cake covered and refrigerated for up to three days. Bring to room temperature before serving for best texture.

→ Is this dessert suitable for vegetarians?

Yes, this cake contains no meat products and is ideal for vegetarian diets. Swap dairy for plant-based options if needed.

→ Can the cake layers be made ahead?

Absolutely. Bake, cool, and wrap the layers tightly in plastic wrap. Frost the cake up to a day before serving.

→ What nuts work best as a garnish?

Candied walnuts add sweetness and crunch, but pecans or toasted pumpkin seeds also pair well with fall flavors.