Pumpkin Pie Layer Cake
A rich pumpkin layer cake with spiced pumpkin filling and crumbly topping, perfect for fall gatherings and dessert lovers craving warm, seasonal flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cake batter by mixing the yellow cake mix (excluding 1 cup), beaten egg, and margarine until well combined.
- Pour the batter into a greased baking pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- In a mixing bowl, combine the pumpkin, brown sugar, evaporated milk, eggs, cinnamon, and 1 cup of cake mix to make the pumpkin filling.
- Spread the pumpkin filling over the baked cake layer.
- Sprinkle the remaining cake mix evenly over the pumpkin layer.
- Sprinkle the brown sugar over the top.
- Bake at 350°F (175°C) for about 60 minutes, or until a knife inserted into the topping comes out clean.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of margarine. You can also substitute the yellow cake mix with a spice cake mix for added depth. If you prefer a less sweet pie, reduce the brown sugar in the filling. Ensure to mix the pumpkin filling thoroughly to avoid lumps, and let the cake cool completely before slicing for cleaner pieces.
Serving Suggestions
Serve the Pumpkin Pie Layer Cake with a dollop of whipped cream on top for a classic touch. It pairs beautifully with a warm cup of spiced chai or apple cider. This cake is perfect for autumn gatherings, Thanksgiving celebrations, or as a dessert to complement hearty dishes like Pennsylvania Dutch Baked Beans With Sour Cream.
Storage & Reheating
Store any leftover Pumpkin Pie Layer Cake in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. Alternatively, you can enjoy it chilled straight from the fridge, which enhances the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Layer Cake contains roughly 694 calories, with 7g protein, 112g carbohydrates, and 25g fat. It is an excellent source of calcium (23% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 469mg per serving (20% 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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Simply bake it, let it cool, and store it in the refrigerator. Just remember to add any whipped cream topping just before serving to keep it fresh.
What can I use instead of evaporated milk?
You can substitute evaporated milk with a mixture of regular milk and heavy cream to achieve a similar richness. Alternatively, use unsweetened almond milk or coconut milk for a dairy-free option.
How do I ensure the cake doesn't stick to the pan?
To prevent sticking, generously grease the baking pan with butter or cooking spray. You can also line the bottom of the pan with parchment paper for extra assurance. Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
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).