Last updated on November 6th, 2024
Pumpkin Pie Cake has a crunchy crust with a layer of pumpkin pie filling and crunchy nut topping with a dollop of homemade whip cream. This recipe came is a vintage family favorite from the 1960’s when cake mixes started to become popular.
Do not mistake this cake with similar ones like “Pumpkin Dump Cake” or “Pumpkin Pie Cake” where the pumpkin pie layer is placed as the bottom layer. This version has three layers: the bottom layer is a cake mix crust, the middle layer is a creamy pumpkin pie filling, and the top layer is a nutty, buttery crust. This cake tastes delicious right out of the oven with a dollop of fresh, homemade whip cream.
How to make Pumpkin Pie Cake
INGREDIENTS
cake mix:
The original recipe calls for boxed cake mix. Although the original recipe calls for yellow cake mix, you can use vanilla or a spice boxed mix or make a homemade cake mix. Try and find one that is all-natural without the artificial flavors and additives.
pumpkin:
Libby’s is my favorite brand of pumpkin puree to use. You can always roast your own pumpkin though to give even more natural pumpkin flavor. To roast a pumpkin: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450° for 45 minutes. Puree in a Vitamix or high-speed blender.
pumpkin pie spice:
Many recipes call for Pumpkin Pie Spice which you can purchase, however, I make my own Pumpkin Spice Blend. My homemade blend is a bold version cinnamon base with a high proportion of classic spices (ginger, nutmeg, ginger, and allspice).
How to make homemade whipped cream:
Homemade whip cream is much easier than you think and tastes delicious compared to the waxy texture of cool whip. Be sure to place your metal bowl and whisk attachment in the fridge before making. It is important to use superfine sugar to prevent clumps, but you could also use confectioners sugar. To prepare whip cream ahead of time, simply stabilize with 1-2 tsp. of clear jel or unflavored gelatin.
Pumpkin Pie Cake
Ingredients
BOTTOM LAYER
- 1 box of cake mix vanilla, yellow or spice (reserve 1 c. for top)
- 1 egg
- 1/2 c. butter melted
PUMPKIN PIE FILLING
- 3 ½ c. pumpkin puree (not pumpkin pie filling) 29 oz. can
- 3 eggs
- ⅔ c. evaporated milk
- ⅔ c. brown sugar
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1 tsp. vanilla
TOP LAYER
- 1 c. cake mix (reserved from above)
- 1 c. nuts chopped
- ⅓ c. butter room temp
- ⅓ c. brown sugar
HOMEMADE WHIP CREAM
- 1 c. heavy cream
- 2 T. sugar
- 1 tsp. vanilla
Instructions
PREP
- Pre-heat oven to 350°.
- Reserve 1 c. of the cake mix into a separate bowl.
BOTTOM LAYER
- Mix together cake mix, egg, and press into melted butter in a 9×13 pan.
PIE FILLING
- In a bowl, mix together pumpkin, eggs, evaporated milk, and brown sugar, spices and vanilla. Pour on top of the bottom layer.
TOP LAYER
- In a bowl, combine ingredients and mix with fork or hands. Spread on top of pumpkin pie layer. Bake cake at 350° for 60-65 minutes.
HOMEMADE WHIP CREAM
- Pre-chill your metal bowl and whisk attachment of mixer. Blend together ingredients in cold metal bowl and mix until stiff peaks form, about 3-4 minutes. Do not over beat.
Notes
– You can make batter ahead and store in the fridge up to 1 week until use. VEGAN
– In place of the buttermilk, use unsweetened oat, coconut or almond milk.
– Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
– To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
