Cake of the Week: Pumpkin Pie Cake

October 14, 2013 | By | Comments (1)

If you’re a fan of pumpkin pie and also a fan of cake and frosting, this cake is definitely for you. This Pumpkin Pie Cake is full of pumpkin pie spice, topped with a velvety cream cheese frosting, and sprinkled with pecans. It’s perfect for any fall get-together, whether it’s a family meal, a tailgate, or just because you have a cake craving.


I think this cake is a really fun pumpkin pie spin off. Pies are always good, and especially appropriate for fall, but this cake is unique and definitely a crowd-pleaser. Just take a look at a few of the 40 reviews in the comments section!

I’m a big fan of frosting, but I like that this cake isn’t slathered with it. The cake layers are such a nice warm, pumpkin color, and I would hate to cover that up. Plus, this cake is super flavorful and moist on its own, so it doesn’t need too much frosting. The recipe calls for a can of pureed pumpkin, but you can always use fresh pumpkin if you would like. And this cake is from Cooking Light, so it’s actually a “light” cake. It doesn’t look light, does it? It looks like everything that autumn is about, and you should try it the next time you need to make a cake!

For more sweet pumpkin treats, take a look at the following recipes:

Apple Butter-Pumpkin Pie


Chocolate-Pumpkin Marble Cake


Sweet Pumpkin Desserts



  1. Torta integrale con zucca e amaretti ricoperta di cioccolato | La Caccavella

    […] Cake of the Week: Pumpkin Pie Cake […]

    February 20, 2014 at 5:53 am

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