Pumpkin Pie Cake (Gluten-Free Optional)

This Gluten-Free Pumpkin Pie Cake is the ultimate combination of both, a moist, spiced cake with a pumpkin pie-like filling that’s perfect for any fall occasion.

If you are looking for a delicious, gluten-free dessert that combines pumpkin pie plus cake all in one, then you have found it with this pumpkin treat.

This particular recipe was passed down to me by my great aunt and it’s by far one of my favorites, especially for the holidays such as Thanksgiving! It doesn’t get any better than pumpkin pie combined with cake.

Reasons to Make this Pumpkin Pie Cake:

• Very Moist with the Perfect Texture and Balance of Pumpkin Spice Flavors!
• It’s easy to make, it’s made with a yellow cake mix plus ingredients right in your pantry!
• It can be easily made gluten-free if that’s a need, if not that is okay too!
• Customize it – This cake can be simply decorated or you can bring it next level by adding pumpkins along the outside and serving it on a beautiful cake stand.
• This cake will be loved by all because it combines the best of pie and cake all in one!

What ingredients do you need for Pumpkin Pie Cake?

• Canned Pumpkin Puree
• Eggs
• Evaporated Milk
• Granulated Sugar
• Ground Cinnamon
• Ground Ginger
• Ground Nutmeg
• Gluten-Free or Regular Yellow Cake Mix (at least 15oz)
• Unsalted Butter
• Chopped Pecans or Walnuts (Optional)
• Whipped Cream Cheese Frosting or Gluten-Free Cream Cheese Frosting
• Large Mixing Bowl
• 9-inch Round Cake Pans

How do you make this gluten-free pumpkin pie cake?

This cake is very easy to make gluten-free by simply swapping out the cake mix for a gluten-free yellow cake mix.

The best yellow cake mix to use is either Pillsbury Gluten-Free Yellow Cake Mix or King Arthur Gluten-Free Yellow Cake Mix, both of these are easy to find at Walmart and Target.

If you do not need this to be made gluten-free, simply use a regular yellow cake mix. Be sure to purchase a cake mix that is at least 15 ounces. These will generally be from 15-17-ounce packages.

DO NOT prepare the cake mix according to the package, follow the recipe card instructions below.

The wet ingredients will be combined with the dry ingredients by using a large mixing bowl and hand mixer or a stand mixer, either will work. Once the batter is formed, the cake batter will be poured evenly into two round cake pans and this will bake in the oven at 350 degrees F for one hour.

After an hour, let the cakes cool in the pan before releasing. They can be released onto a tray, baking sheet, or wire rack. These need to be fully cooled before frosting and can be placed in the fridge to speed up the cooling time.

Once they are frosted, serve immediately or store in the fridge until ready to serve.

Do you have to use evaporated milk?

Evaporated milk is needed in this cake and is used to thicken it, so it is similar to if you were making a pumpkin pie. This is a must and is needed for this cake.

Tips for Making Pumpkin Pie Cake:

This cake is going to be very moist because it’s very similar to a pie, so keep this in mind.

It’s best to keep it chilled until you are ready to serve, the icing can also be chilled. This is a cream cheese icing and it pairs perfectly with the taste of the cake.

If you want to add nuts you can add those; however, they are optional.

We like to frost it lightly, so as you can see in the pictures it’s likely frosted similar to a crumb coat. Then, you can add further decorations if you prefer using cake decorating tips to add trim or even pumpkins to the sides.

This cake does need to be stored in the fridge until you are ready to serve.

If you enjoyed this recipe then you will enjoy these Pumpkin Cupcakes too.

How do you store the leftovers?

Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. It’s best served cold.

This gluten-free pumpkin pie cake is a must-make for fall celebrations. It’s easy to whip up, travels well for potlucks or family dinners, and is the perfect combination of a moist, spiced cake and a creamy pumpkin pie filling.