Pumpkin Pie Cake

Last week when Sabrina and I got together for dinner, we also did a little Thanksgiving dessert prep work! I offered to bring dessert to Fiancé’s family’s get together on Thursday and Sabrina wanted to make something sweet for her Thanksgiving brunch as well.  She found this awesome recipe from Cooking Light to make a Pumpkin Pie Cake. It was seasonal and easy to make so I was in!

We each made the cakes at Sabrina’s apartment, and I took my icing to-go and put together the cake on Thursday. Surprisingly, everything traveled fabulously! Check out the icing cup! I love it!

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Pumpkin Pie Cakes with cream cheese fronting! It smelled and tasted fabulous! I love me some pumpkin. pics 088

Yield: 16 servings (serving size: 1 slice)


  • CAKE:
  • Cooking spray
  • 2  tablespoons  all-purpose flour
  • 1  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 1/4  cup  canola oil
  • 1/2  cup  egg substitute
  • 2  large eggs
  • 1  (15-ounce) can unsweetened pumpkin
  • 2  cups  all-purpose flour (about 9 ounces)
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 2  teaspoons  pumpkin-pie spice
  • 1/2  teaspoon  salt
  • 2  tablespoons  butter, softened
  • 1  (8-ounce) package 1/3-less-fat cream cheese
  • 3  cups  powdered sugar
  • 2  teaspoons  fresh orange juice
  • 1/4  cup  chopped pecans, toasted
  • Orange slices (optional)

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Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.

To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.

Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.

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The only thing that went wrong was that I didn’t slice the bottom half of the cake to make the top layer lay nicely on top. I also didn’t have any toothpicks so on the way over to Thanksgiving, I had to keep the cake top from sliding off! I did however get a cute little cake carrier!

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Here I am taking my Pumpkin Pie Cake in my cute little carrier to Thanksgiving!


Everyone seemed to really like the cake! The cake itself was moist and very tasty. The cream cheese icing was velvety and smooth. The candied pecans on top were the perfect addition as well. Thanks for baking with me Sabrina! I hope yours was as big of a hit as mine was!

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I also wanted to put in a picture of what Fiancé and I wore to Thanksgiving dinner at his aunt’s house. I was loving my dress! Cute right?

Did you make anything special for Thanksgiving? What did you make? What’s your favorite Thanksgiving dessert??

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  • Reply C.G. the Foodie November 30, 2009 at 7:55 pm

    Thank you for sharing this recipe! I saw the cake in your Thanksgiving recap and knew I needed it!

  • Reply lesley lifting life November 30, 2009 at 9:46 pm

    Yum! Your Thanksgiving cake looks perfect!! 🙂

    (Yes, love the dress! 😉

  • Reply Jenny November 30, 2009 at 10:45 pm

    amazing recipe! I could literally cuddle up with a tub of cream cheese frosting and go to town! It's the best 🙂

  • Reply Paige November 30, 2009 at 11:28 pm

    Forget the dress…what about those calves??? Toned and strong!!! Keep up the good work!

  • Reply Julie November 30, 2009 at 11:51 pm

    Seriously, those calves! You and fiance look great 🙂

  • Reply Mica December 1, 2009 at 1:12 am

    Pumpkin pie cake looks awesome, way better than regular pumpkin pie.

  • Reply Anne December 1, 2009 at 4:11 am

    Ooh the pumpkin pie cake looks delicious! And you guys look so cute, too. My favorite Thanksgiving dessert is cheesecake–not totally traditional, but my uncle makes it every thanksgiving and it's AMAZING!

  • Reply FB @ FabulouslyBroke.com December 1, 2009 at 6:29 pm

    Psst you won the Hansel & Gretel Opera tickets 😀

  • Reply Lacey Nicole December 1, 2009 at 6:34 pm

    Seriously that cake looks perfect!!!!!!!!!!!!!!1 oh my gosh.

  • Reply amanda December 2, 2009 at 5:08 am

    ummm…i LOVE your skirt, lady!

    also, pumpkin cake and cream cheese icing? deeeeelish!

  • Reply Jessica March 27, 2012 at 9:14 am

    Hi – really enjoying looking over your recipes! So many yummy pumpkin eats! I can’t wait to try the pumpkin cake – here is my recipe I was able to wrangle from a co-worker years ago. It is not a light recipe by any stretch but everywhere I take it people rave…one guy said it was the best thing he had ever put into his mouth. Here ya go…
    Pumpkin Pie Crunch
    1 can pumpkin
    12 oz can of evaporated milk
    3 eggs
    1 1/2 cups white sugar
    4 tsp pumpkin pie spice
    1/2 tsp salt
    1 pkg yellow butter cake mix (Duncan Hines has a good one)
    1 1/2 c chopped pecans
    3/4 cup melted butter
    Combine pumpkin, milk, eggs, sugar, spice and salt. Pour into Pam sprayed 9×13 pan. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle pecans over cake mix and drizzle with butter. Bake at 350 for 55 minutes. Serve with whip cream. Enjoy!

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