The holiday season is here, and for us, that means more of something we consider quite the holiday staple: PIE! I love pie, and I’ve made several cakes so far (most in my Cake Confidence cookbook) that are inspired by classic pie flavors. With pumpkin season in full swing, I knew I needed a pumpkin pie cake, and let me tell you: THIS ONE WAS CREATED TO RULE THEM ALL. Okay, so we need to have a Lord of the Rings marathon asap or these LOTR quotes are going to keep on coming… haha

Why this one is different… 

I know I already have a pumpkin cake in my cookbook, and that one is mighty delicious. I paired that one with my browned butter maple buttercream and it is TO DIE FOR! This time, I wanted to echo as many of the classic pumpkin pie flavors as possible, without messing around with the flavor profile too much. I’ve used my pumpkin pie cake (which so many of you have made and loved so far – thank you!) and it is a pretty dense cake – but in the best way possible. It’s texture is very similar to pumpkin pie, and is one of the most moist cakes in my repertoire. It was all on purpose, I assure you, and I don’t have the heart to make it fluffier. Once you’ll try it, you’ll see. 🙂

Pumpkin Spice… 

Next, I wanted my pumpkin pie cake to have a buttercream that was a perfect compliment to my pumpkin pie cake layers, without stealing the show. I opted for my vanilla bean buttercream… with a twist! I added Pumpkin Spice Emulsion, and it made such a huge difference. If you don’t have it handy, or can’t find it at your local baking store, I imagine a touch of pumpkin pie spice will do the job. Add a little bit and taste as you go.

Next, I knew I wanted to add an actual pie element to my cake – as in…. actual pie crust! I opted for store-bought pie dough, and made my own baked leaf shapes as well as a lattice top for my cake. To make the lattice top you’ll need pre-made pie crust dough, nonstick spray, and course sugar. Slice your pie dough into long strips about a half inch long (on a parchment round for easy transfer), then remove every other strip and fold them over the opposite strip in a lattice pattern. Cut a 6″ round shape around the center of the lattice pattern, spritz with baking spray, add on a sprinkle of sugar, then bake. Repeat with little leaf cutouts.Baking instructions are below in the recipe description.

Make sure the pieces cool completely before adding them to your cake. Also, be very careful to not move the pie/cake lattice topper until it’s cooled completely and ready to place on the top of your cake.

I love the way this element turned out! I originally saw the pie-lattice-topper idea on Ashley from Living BeUTAHfully’s IG page. She is just as sweet as she is talented.

After we made this one and shared it at my cake class, as well as my husband’s work, we knew it was a HUGE hit, and everyone fell in love with it! So whether you’re not into pie, or just trying to find a new way to enjoy your favorite pie flavors, my Pumpkin Pie cake is sure to become a new favorite baking tradition every year during the holiday season.

As always, if you bake one of my cake recipes, I’d love to see it! Make sure to tag me on Instagram @bakingwithblondie in your stories or on a post.

Love pie cakes? I have a Key Lime Pie cake, Lemon Meringue Cake, Boston Cream Pie Cake, and Banana Cream Pie Cakes in my cookbook, Cake Confidence. It’s only $10! Super cheap, and full of more than just recipes. Can’t wait to see which one you decide to bake! 

xoxo,

Mandy

Pumpkin Pie Cake
Recipe Type: Cake
Cuisine: Dessert
Author: Mandy | Baking with Blondie
Pumpkin Pie Cake Layers, Vanilla Bean Pumpkin Pie Spice Buttercream, and actual pieces of pie crust, this cake is sure to win over even the most die-hard pumpkin lover this holiday season!
Ingredients
  • PUMPKIN CAKE:
  • 15oz Canned Pumpkin
  • 1 Tablespoon Pumpkin Pie Spice
  • 3 Eggs
  • 1/2 Cup Sour Cream
  • 1/2 Cup Buttermilk
  • 1/3 Cup Vegetable Oil
  • 1 teaspoon Mexican Vanilla
  • 1 box Duncan Hines Yellow Cake mix
  • [br]
  • VANILLA BEAN PUMPKIN SPICE BUTTERCREAM:
  • 3 sticks (1 1/2 cup) Unsalted Butter, left out of the fridge for 15 minutes
  • 2 teaspoons vanilla
  • 1 heaping teaspoon vanilla bean paste
  • 2 teaspoons[url href=”https://amzn.to/2QuJ1YL”]Pumpkin Spice Emulsion[/url]
  • pinch of salt
  • 1/4 Cup Heavy Cream
  • 6-7 Cups Sifted Powdered Sugar
  • [br]
  • PIE CRUST DETAILS:
  • Refrigerated Pie Dough
  • Nonstick Spray
  • Coarse Sugar Crystals (used for extra detail as well on buttercream)
Instructions
  1. FOR THE PUMPKIN CAKE:
  2. Preheat oven to 325 degrees. Prep three 6″ or two 8″ cake rounds with a wipe of shortening and a dust of flour (or 24 cupcake-pan with cupcake liners). Set aside.
  3. In a medium bowl, whisk together pumpkin, pumpkin spice, eggs, sour cream, buttermilk, oil, and vanilla.
  4. When thoroughly combined, sift in the yellow cake mix and stir until just combined. Don’t overmix, but make sure all the dry ingredients have been incorporated.
  5. Divide cake batter evenly between cake rounds or cupcakes.
  6. Bake for 30-35 minutes until center is baked all the way through (or 15 min for cupcakes). Don’t overbake, but also make sure the center has baked all the way through.
  7. Let cool in the pans for 2 minutes, then flip out into a wire rack to cool to room temperature. I always wrap mine up twice with plastic wrap and chill at least 6-8 hours, then stack cold or mostly frozen for easy assembly.
  8. FOR THE BUTTERCREAM:
  9. In the bowl of a mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy. Add in the vanilla, vanilla bean paste, pumpkin spice emulsion, pinch of salt, and heavy cream. Mix together until completely combined. Scrape down the sides of the bowl.
  10. /2 cup at a time, with the mixer on low speed, add in the powdered sugar. You may not need it all, but at least use 6 cups of it. If it’s too thick, add in a touch of heavy cream. Too thin? Add a bit more powdered sugar.
  11. Whip on high speed for 2 minutes until lighter in texture and color.
  12. FOR THE PIE CRUST:
  13. Follow directions in the description above in the post, then bake at 400 for 10 minutes, or until toasty. Let cool completely.
  14. ASSEMBLY: Add a touch of buttercream to the surface you’re decorating on, place on first cake layer, then add on about 3/4 C buttercream between the layers, repeat. Crumb coat. Chill. Add on final coat, then press on pie leaves and top the cake off with the lattice pie round. Serve chilled, just like pumpkin pie!