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Pumpkin Pie Cake

No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 3 large eggs, room temperature
  • 1 cup water
  • 1 cup canned pumpkin
  • 1-3/4 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2-1/2 cups vanilla frosting
  • 1-1/4 cups chopped walnuts
  • Additional ground cinnamon

Directions

  • In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into 2 well-greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in each center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. If desired, dust top of cake with additional ground cinnamon.
Nutrition Facts
1 slice: 500 calories, 19g fat (6g saturated fat), 47mg cholesterol, 447mg sodium, 78g carbohydrate (52g sugars, 3g fiber), 5g protein.

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Reviews

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Average Rating:
  • Laura
    Aug 23, 2017

    Going to try this with sugar free cake mix and frosting.

  • janet713
    Jan 5, 2017

    could you use a bundt pan

  • eyeball4
    Nov 18, 2014

    nothing wrong with using a cake mix, but it is much better with cream cheese frosting!

  • ReaderLouise
    Oct 22, 2014

    This cake is delicious and easy. I used cream cheese frosting with chopped pecans on top. I will make it again.

  • Taximommy58
    Nov 4, 2011

    To those who want to make a cake from scratch, that's wonderful! Plenty of recipes out there for that. But, if you're pressed for time, this recipe sounds marvelous!! Can't wait to try it as I just found out I have a last-minute food item to bring to a get-together and this fits the bill perfectly. Thanks for a great idea!

  • HydeeShrader
    Oct 28, 2010

    The question isn't 'Will I make it again' the question is how long did it take me to come back to the website to print it out again. My family LOVED this cake. It's now making it's way to my charished recipe box. Thanks for sharing such a great tasting cake.

  • ladydee0816
    Nov 9, 2009

    Hope you like this one...its from scratch. Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting Cake: 3 cups all purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cardamom 1 15-ounce can pure pumpkin 1 1/2 cups sugar 1 1/4 cups vegetable oil 4 large eggs 2 teaspoons finely grated orange peel Frosting: 1 1-pound box powdered sugar, divided 1/2 cup plus 1 tablespoon heavy whipping cream 1 teaspoon vanilla extract 1/4 teaspoon salt 1 8-ounce package cream cheese, room temperature 1/4 cup (1/2 stick) unsalted butter, room temperature Candied orange peel* Preparation For cake: Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely. For frosting: Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature. Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours. Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving. Sprinkle candied orange peel over top of cake. Cut into wedges and serve.

  • mesha125
    Aug 28, 2009

    I was hoping to make this from scratch. :( Dissapointed it includes a boxed cake mix

  • KBonnie
    Feb 15, 2009

    Will Bridget like?

  • anderleeanne
    Nov 13, 2007

    No comment left