Name: Pumpkin Pie Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 cup granulated sugar; 1 cup brown sugar, packed; 1 cup vegetable oil; 4 large eggs; 1 can (15 ounces) pure pumpkin puree; 1 teaspoon vanilla extract; 1 cup chopped pecans; Whipped cream for serving

Jump to Recipe

There is something truly magical about a Pumpkin Pie Cake that brings the cozy, spiced flavors of fall into a soft, moist cake form. This delightful dessert captures all the warmth of classic pumpkin pie with the tender crumb of a cake, creating a treat that’s both comforting and irresistible. Pumpkin Pie Cake is perfect for holiday gatherings, casual get-togethers, or just whenever you’re craving a sweet slice of seasonal goodness that feels like a warm hug from the inside out.

Ingredients You’ll Need

Keeping the ingredients simple yet purposeful is key to unlocking the full potential of this Pumpkin Pie Cake. Each one plays a crucial role—whether it’s the spices that bring depth, the pumpkin puree that adds moisture, or the sugars that create just the right sweetness and caramelized edges.

All-purpose flour: Gives the cake structure with a tender crumb.
Baking powder and baking soda: Ensure the cake rises perfectly and stays light.
Ground cinnamon and ground nutmeg: Bring that quintessential pumpkin pie spice flavor.
Salt: Balances the sweetness and enhances the spices.
Granulated sugar and brown sugar: Create a rich, caramelized sweetness and keep the cake moist.
Vegetable oil: Locks in moisture for a soft, luscious texture.
Large eggs: Bind the ingredients together and help with structure.
Pure pumpkin puree: The star ingredient that gives the cake its vibrant color and pumpkin flavor.
Vanilla extract: Adds a subtle depth of flavor that complements the spices.
Chopped pecans (optional): Provide a delightful crunch and nutty contrast.
Whipped cream (optional): A light, creamy topping that finishes each bite beautifully.

How to Make Pumpkin Pie Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Greasing a 9×13-inch baking dish ensures your Pumpkin Pie Cake will release easily once it’s baked, keeping those beautiful edges intact.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step blends all the leavening agents and spices evenly, so every bite bursts with perfectly balanced flavor.

Step 3: Cream Sugars and Oil

In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth and creamy. This combination creates a moist base full of sweet richness, setting the stage for the pumpkin’s earthy warmth.

Step 4: Add Eggs, Pumpkin, and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated for a smooth batter. Then fold in the pumpkin puree and vanilla extract; these bring moisture and that unmistakable pumpkin pie taste to your cake.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently just until combined—overmixing can make the cake tough. If you love a bit of texture, fold in those chopped pecans now, adding a lovely nutty crunch.

Step 6: Bake to Perfection

Pour the batter evenly into your prepared pan and bake for about 50 minutes. The cake is ready when a toothpick inserted into the center comes out clean, indicating a moist yet fully baked treat.

Step 7: Cool and Enjoy

Let your Pumpkin Pie Cake cool in the pan for 15 minutes, then transfer it to a rack to cool completely or serve warm. Whether hot out of the oven or at room temperature, this cake promises comfort in every bite.

How to Serve Pumpkin Pie Cake

Garnishes

Whipped cream is the classic topping that pairs so beautifully with Pumpkin Pie Cake, lending a light, creamy contrast to the spiced richness. You can also sprinkle a dusting of cinnamon or drizzle a bit of caramel sauce for extra festivity.

Side Dishes

This cake shines as a standalone dessert but can also be accompanied by a scoop of vanilla ice cream or a side of spiced apples for a well-rounded fall-inspired treat that’s perfect for sharing.

Creative Ways to Present

Think beyond the slice! Try serving your Pumpkin Pie Cake in mini parfait glasses layered with whipped cream and crushed pecans, or cut it into bars wrapped in parchment for an easy, on-the-go autumn snack.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Pie Cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days to maintain freshness without sacrificing moisture.

Freezing

Wrap slices of your cake tightly in plastic wrap and place them in a freezer-safe container. Frozen Pumpkin Pie Cake can last up to three months—just thaw overnight in the fridge before serving.

Reheating

Warm individual slices gently in the microwave for about 15 seconds to revive that just-baked softness. A quick reheat brings back the inviting aroma and melt-in-your-mouth texture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added sugars and spices that can throw off the balance of your Pumpkin Pie Cake’s flavor and texture.

What if I don’t have pecans? Can I omit them?

Absolutely! The pecans are optional and just add a nice crunch. You can leave them out for a smooth texture or substitute with walnuts or even chocolate chips for a different twist.

How can I make this Pumpkin Pie Cake gluten-free?

Swap the all-purpose flour for a gluten-free blend that works well for baking. Just make sure it includes xanthan gum or another binding agent to keep the cake’s texture intact.

Is it possible to make this cake dairy-free?

Yes! Since the recipe uses vegetable oil instead of butter, it’s mostly dairy-free already. Just double-check that any whipped cream topping is dairy-free or go for coconut whipped cream instead.

Can I double the recipe for a larger crowd?

Definitely! Just double all the ingredients and use a larger baking pan or two standard pans. Keep an eye on the baking time as it might need a bit more or less time depending on the pan size.

Final Thoughts

There’s never a wrong time to bake a Pumpkin Pie Cake, especially when it promises that perfect harmony of spice, sweetness, and pumpkin goodness. This recipe is a trusty friend in the kitchen that’s both simple and full of heart, so grab your ingredients and give it a try—you’ll wonder how you ever lived without it!

Pumpkin Pie Cake Recipe

★★★★★

4.7 from 9 reviews

Author: Ethan
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Pumpkin Pie Cake is a moist, flavorful dessert that combines the warm spices and rich texture of pumpkin pie into a soft, spiced cake. Perfect for autumn gatherings or holiday celebrations, this cake features a blend of cinnamon, nutmeg, and pumpkin puree with a tender crumb, optionally enhanced with crunchy pecans and topped with whipped cream for an indulgent finish.

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy removal of the cake.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
Cream Sugars and Oil: In a separate large bowl, blend the granulated sugar, brown sugar, and vegetable oil until the mixture is creamy and smooth, which helps incorporate air for a lighter cake.
Add Eggs: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition to ensure a smooth, emulsified batter.
Incorporate Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract thoroughly until all the wet ingredients are combined evenly.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and tough cake texture. If desired, fold in the chopped pecans for a crunchy texture.
Fill Baking Dish: Pour the batter evenly into the prepared 9×13-inch pan and smooth the surface with a spatula for even baking.
Bake the Cake: Place the dish in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
Cool and Serve: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool further. Serve warm or at room temperature, optionally topped with whipped cream.

Notes

For a nut-free version, omit the chopped pecans.
Use canned pumpkin puree and not pumpkin pie filling for the best texture and flavor.
Make sure not to overmix the batter once the flour is added to keep the cake tender.
Whipped cream adds a nice creamy contrast to the spiced cake but is optional.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
To make this cake gluten-free, substitute all-purpose flour with a gluten-free baking flour blend.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American