Pumpkin Pie Cake – A Deliciously Moist Fall Dessert

As the leaves begin to turn and the cool autumn breeze fills the air, there’s nothing like the comforting taste of pumpkin pie. If you’re in search of a dessert that combines the flavors of traditional pumpkin pie with the ease of a cake, Pumpkin Pie Cake is the perfect treat. This rich, moist cake is infused with the warm spices of fall and topped with a creamy layer of whipped topping, making it a showstopper for any autumn gathering. Best of all, it’s incredibly easy to make, so you can enjoy all the flavors of pumpkin pie without spending hours in the kitchen.

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This cake brings together the smooth texture of pumpkin pie filling with the lightness of a cake. The combination of cinnamon, ginger, and cloves gives it the classic spiced flavor we all crave during the fall season. With a soft, pumpkin-infused base and a fluffy topping, this dessert is perfect for any occasion, whether it’s a family dinner, a holiday party, or simply a sweet snack to enjoy with your favorite hot beverage.Pumpkin Pie Cake is the best of both worlds – it has the creamy, spiced flavors of pumpkin pie, but with the ease and simplicity of baking a cake. The fluffy whipped topping paired with the moist, spiced cake creates a delicious dessert that’s hard to resist. Plus, it’s quick to put together, requiring only a handful of ingredients and minimal effort. Whether you’re a pumpkin lover or just looking for an easy fall dessert, this cake is sure to become a seasonal favorite.

Nutritional Information (Per Serving, Based on 12 Servings):

• Calories: 270 kcal
• Fat: 12g
• Carbohydrates: 35g
• Protein: 3g
• Sodium: 340mg
• Fiber: 1g

This cake is rich but not overly heavy, making it the perfect indulgence for those cool autumn evenings. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience.

Serving Suggestions and PairingsPumpkin Pie Cake pairs wonderfully with hot drinks like coffee, chai tea, or spiced cider. For an extra touch of decadence, you can top each slice with caramel sauce or a sprinkle of cinnamon sugar. If you’re serving it at a holiday gathering, consider pairing it with a light dessert wine, such as a late-harvest Riesling, or for a non-alcoholic option, an iced cinnamon milk. The balance of creamy topping and spiced cake makes this dessert perfect for any fall event.

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Storage and Reheating TipsStore any leftover Pumpkin Pie Cake in an airtight container in the refrigerator for up to 4 days. The cake will stay moist, and the topping will retain its texture. To reheat, simply pop a slice in the microwave for 20-30 seconds to enjoy it warm. Alternatively, you can enjoy it cold straight from the fridge – it tastes just as delicious! If you wish to freeze the cake, ensure it’s fully cooled, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Fun Fact: Pumpkin Pie’s OriginsPumpkin pie has been a Thanksgiving staple since the early days of the American colonies. Early settlers from England, unfamiliar with native pumpkins, adapted their pie-making techniques to include this new squash. The result was a dessert that would become synonymous with fall and harvest celebrations, evolving into the pumpkin pie we know and love today.

Cooking TipsUse Room Temperature Eggs: For the best results, make sure your eggs are at room temperature before adding them to the batter. This helps them incorporate more evenly, resulting in a smoother batter.Don’t Overbake: Keep an eye on your cake as it bakes. The top should be golden brown, but the cake itself should still be slightly jiggly in the center when you take it out. It will continue to set as it cools.Whipped Topping Tip: If you want to make your own whipped topping, simply whip heavy cream with a bit of powdered sugar and vanilla extract until soft peaks form. This will add an extra layer of freshness to your cake.

Optional VariationsAdd Crunch with Nuts: For a little texture, sprinkle chopped pecans or walnuts over the whipped topping before serving. This adds a nice contrast to the soft cake.Spice it Up: If you love extra spice, increase the amount of cinnamon, ginger, and cloves in the recipe. You can even add a dash of nutmeg or allspice for a more intense flavor.Lighter Topping Option: Instead of whipped topping, you can top the cake with a dollop of Greek yogurt or light whipped cream for a lower-calorie option.Gluten-Free Version: This cake can easily be made gluten-free by using a gluten-free cake mix and ensuring that all other ingredients are gluten-free.

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Pumpkin Pie Cake Recipe

Ingredients:

• 1 15-ounce can pumpkin puree
• 1 12-ounce can evaporated milk
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 3 large eggs, room temperature
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 15-ounce box spice cake mix
• ¾ cup unsalted butter, melted
• Whipped cream or whipped topping, for garnish
• Pumpkin candy for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking dish.
2. In a large bowl, mix together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, cinnamon, ginger, and cloves until smooth.
3. Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
4. Sprinkle the dry spice cake mix evenly over the pumpkin mixture. Drizzle the melted butter on top of the cake mix, covering as much of the surface as possible.
5. Bake for 50-60 minutes, or until the top is golden and the center is set. A toothpick inserted into the center should come out clean.
6. Let the cake cool for 20 minutes before topping with whipped cream or whipped topping. For extra decoration, place a pumpkin candy in the center of each slice.

This Pumpkin Pie Cake is the ultimate fall dessert. With its smooth pumpkin base and crispy, buttery topping, it’s a dessert that’s sure to be a hit at your next gathering. Enjoy this sweet treat as the perfect way to celebrate the flavors of the season!