Pumpkin Layered Cake
A moist, flavorful pumpkin layered cake with a buttery crumb topping, perfect for fall gatherings or holiday desserts, combining spiced pumpkin filling with tender cake layers.
Ingredients
Instructions
- Mix together the ingredients for the bottom layer (yellow cake mix, melted margarine, and egg) and press into a 9 x 13-inch baking pan.
- Blend the pumpkin pie mix, eggs, and canned milk to make the filling layer. Pour this over the bottom layer.
- Mix the dry cake mix, sugar, and margarine together until crumbly to prepare the topping.
- Sprinkle the crumb topping evenly over the filling layer.
- Bake at 350°F (175°C) for 45 to 50 minutes until golden and set.
Tips & Substitutions
For a richer flavor, consider using real pumpkin puree instead of pumpkin pie mix and adjust the spices to your liking. If you're looking for a lighter option, substitute the margarine with unsweetened applesauce in the bottom layer. This cake can also benefit from a sprinkle of cinnamon or nutmeg on top before baking for extra warmth, similar to flavors found in American recipes.
Serving Suggestions
Serve the Pumpkin Layered Cake warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a hot cup of coffee or chai tea, making it a perfect dessert for fall gatherings or holiday celebrations. Consider serving it alongside Walnut Bars for an assorted dessert platter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To reheat, place individual slices in the microwave for about 20-30 seconds or until warmed through. You can also serve it cold, which brings out the flavors nicely.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Layered Cake contains roughly 713 calories, with 8g protein, 101g carbohydrates, and 32g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 520mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can experiment with different cake mixes such as spice or carrot cake for a unique flavor twist. Just ensure the texture will complement the pumpkin filling well.
Is it possible to make this cake gluten-free?
You can also try substituting the dry cake mix with an equal amount of almond flour or a gluten-free flour blend.
How can I make this recipe dairy-free?
To make this cake dairy-free, substitute the canned milk with almond, soy, or coconut milk. Additionally, replace the margarine with a dairy-free alternative. This way, you can still enjoy the flavors without dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).