Pumpkin Pie Cake is moist and full of warm fall flavours. If you like pumpkin pie, then you have to try this cake that tastes like a pie.
An easy-to-make recipe that can double as an everyday dessert or a fancier dessert for Thanksgiving or Christmas.
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Ingredients For Pumpkin Pie Cake
To make this recipe, the following ingredients are needed:
- All-purpose flour.
- Cinnamon.
- Baking Powder.
- Baking soda.
- Salt.
- Eggs.
- Sugar.
- Vegetable oil.
- Pumpkin puree. (not pumpkin pie filling)
- Vanilla extract.
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Toppings For Pumpkin Cake
There are a few ways to top this cake. Our go-to for an easy dessert is a sprinkle of powdered sugar.
The cake can also be topped with whipped cream or a cream cheese icing.
Cake Pans For This Cake Recipe
We bake this cake in a 12-inch round cake pan. But it can also be baked in a 13″x9″ cake pan.
To make a layer cake, the batter can be divided between two 8-inch round cake pans and baked for 22-26 minutes.
Serving Pumpkin Pie Cake
When baked in a 12-inch round pan, we cut the cake like a pie slice and serve it with a dusting of powdered sugar. It makes a great dessert this way.
For snacking, we don’t add anything to the cake. We serve it as is, and it pairs well with a cup of tea or coffee. It makes a great afternoon pick-me-up.
Try our Pumpkin Chiffon Pie for another great pumpkin recipe that stands out from traditional pumpkin pie.
Storing Pumpkin Pie Cake
This cake will stay fresh for up to three days when covered and stored at room temperature.
Place the cake in the fridge if you would like it to last up to five days.
Have you tried this recipe? Leave a comment below to let us know.
Pumpkin Pie Cake
Ingredients
- 1¾ cups all-purpose flour
- 1 Tbsp cinnamon
- 1½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 3 eggs
- 1½ cups white sugar
- ½ cup vegetable oil
- 2 cups pumpkin puree
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350℉ and grease a 12-inch round cake pan.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, beat the eggs with the sugar until creamy and combined.
- Beat in the oil, pumpkin puree, and vanilla extract, beating until smooth.
- Add the wet ingredients to the dry and stir until fully combined.
- Pour the batter into the prepared pan.
- Bake in preheated oven for 35-40 minutes or until the centre of the cake is baked.
- Cool in pan for 5 minutes before transferring to a wire rack to finish cooling.
- To serve, cut the cake in wedges and dust with powdered sugar.
Notes
