Name: Melt Your Heart Pumpkin Pie Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 (15 ounce) can pumpkin puree; 1/2 cup milk; 1 teaspoon baking powder; 1/2 teaspoon baking soda

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Oh, get ready for a treat! If you’re anything like me, fall just isn’t complete without that warm, spiced goodness of pumpkin. And let me tell you, this Pumpkin Pie Cake is the absolute star of my autumn baking lineup. It’s like taking all the best parts of a perfect slice of pumpkin pie – that super moist texture, those cozy spices – and turning it into an easy-to-make cake that’s just begging for a dollop of whipped cream. Seriously, it’s the kind of dessert that makes your whole house smell like a hug. I’ve been making this for years, and it never fails to bring smiles all around.

Why You’ll Love This Pumpkin Pie Cake

Seriously, this Pumpkin Pie Cake is a game-changer for so many reasons:

It’s ridiculously easy to make – even if you’re new to baking, you’ll nail this one!
The flavor is pure autumn magic with all those warm spices and that unmistakable pumpkin goodness.
It’s incredibly moist and tender, just like the best pumpkin pie you’ve ever had.
It’s the perfect centerpiece for any fall gathering, from casual get-togethers to holiday celebrations.

Trust me, once you try it, it’s going to be your go-to fall dessert!

Gathering Your Pumpkin Pie Cake Ingredients

Alright, let’s talk about what you need to make this glorious Pumpkin Pie Cake happen! It’s pretty straightforward, but a few things are super important for that perfect texture and taste. First up, you’ll need 1 cup of all-purpose flour. Nothing fancy, just your everyday flour works wonders here. Then come the spices that make it smell like fall threw a party in your kitchen: 1 teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, and a quarter teaspoon each of ground cloves and salt. These guys are the heart and soul of that cozy flavor!

For the sweetness and richness, we’re grabbing 1 cup of granulated sugar and half a cup of unsalted butter that’s been softened. And please, please, please, make sure that butter is softened, not melted! It makes all the difference when we cream it later. You’ll also need 2 large eggs – make sure they’re room temperature if you can, it helps everything blend better. A teaspoon of vanilla extract is a must for that extra bit of warmth. And the star, of course, is 1 (15 ounce) can of pure pumpkin puree. And I cannot stress this enough: make sure it’s PURE pumpkin puree, not pumpkin pie filling. The filling has extra sugar and spices, and we want full control over our flavor here!

We’ll also need half a cup of milk to get the batter just right, and finally, for that lift and tender crumb, 1 teaspoon of baking powder and half a teaspoon of baking soda. That’s it! Simple ingredients, but together they make pure magic.

Essential Spices for Your Pumpkin Pie Cake

These spices are really what give our Pumpkin Pie Cake that signature cozy, fall flavor. The cinnamon brings that warm sweetness, nutmeg adds a little nutty depth, and the cloves give it that classic spiced punch. If you’re feeling extra lazy or just want to simplify, you can totally swap out the cinnamon, nutmeg, and cloves for about 1.5 teaspoons of pre-made pumpkin pie spice. It’s a great shortcut and works like a charm!

Sweeteners and Fats for a Moist Pumpkin Pie Cake

Granulated sugar is our sweetener here, and it works with the butter to create that lovely, tender crumb. The key is the butter, though! Make sure it’s softened – you know, soft enough to indent with your finger but not so soft that it’s greasy. This is crucial for creaming it properly with the sugar, which traps air and makes the cake light and rich. Using unsalted butter lets us control the saltiness perfectly.

The Wet Ingredients for Your Pumpkin Pie Cake

These wet ingredients are what bring everything together and make this Pumpkin Pie Cake so wonderfully moist. We’ve got our 2 large eggs, a splash of vanilla extract for that comforting aroma, and of course, the star: pure pumpkin puree. Seriously, don’t grab the pie filling by mistake; we need just the pumpkin for that authentic flavor. And the milk helps thin out the batter just enough so it bakes up perfectly tender.

Leavening Agents and Flour for the Perfect Pumpkin Pie Cake

You’ll need 1 cup of all-purpose flour as the base for our cake. Then, the baking powder and baking soda are our leavening agents. They work together to give the cake a nice lift and that soft, melt-in-your-mouth texture. It’s important not to overmix once the flour and leaveners are in, so we keep that texture delicate and delicious!

How to Prepare Your Perfect Pumpkin Pie Cake

Okay, let’s get down to business and make this amazing Pumpkin Pie Cake! It’s really not complicated, promise. Just follow along, and you’ll have a delicious cake that tastes like pure autumn comfort.

Preparing Your Baking Pan and Oven

First things first, let’s get that oven preheated to 350 degrees Fahrenheit, or 175 Celsius. While it’s warming up, grab your 9×13 inch baking pan. You’ll want to grease it really well – I like to use butter or baking spray – and then give it a light dusting of flour. Tap out any extra flour. This little step is super important so your beautiful cake doesn’t stick when it’s time to take it out!

Combining Dry Ingredients for the Pumpkin Pie Cake Base

In a medium-sized bowl, just whisk together your flour, cinnamon, nutmeg, cloves, and salt. Give it a good whisk until everything is totally combined. This makes sure all those lovely spices are spread evenly throughout the batter, so you get that perfect flavor in every single bite. It’s a small step, but it makes a big difference for your Pumpkin Pie Cake!

Creating the Creamed Mixture for Your Pumpkin Pie Cake

Now, grab your big mixing bowl. You’re going to cream together the softened butter and granulated sugar. Use an electric mixer or a sturdy whisk and beat them until the mixture looks light and fluffy, kind of pale yellow. This part is key for getting a nice texture, so don’t rush it! It helps make the cake tender and delicious.

Incorporating Wet Ingredients into Your Pumpkin Pie Cake Batter

To that fluffy butter and sugar mixture, beat in your eggs, one at a time. Make sure each egg is mixed in before you add the next one. Then, stir in the vanilla extract and that can of pure pumpkin puree. Give it a good mix until it’s all smooth and looks like a lovely orange batter. It smells so good already!

Bringing It All Together: Mixing the Pumpkin Pie Cake Batter

Now, it’s time to combine the wet and dry ingredients. Add about half of the dry ingredient mixture to the pumpkin mixture and mix until it’s *just* combined. Don’t go crazy mixing here! Then, pour in your milk and mix again briefly. Finally, add the rest of the dry ingredients, plus the baking powder and baking soda. Mix everything until you don’t see any more dry streaks. Remember, overmixing can make the cake tough, so gentle is key for a perfect Pumpkin Pie Cake.

Baking and Cooling Your Delicious Pumpkin Pie Cake

Pour all that gorgeous batter into your prepared pan and spread it out evenly. Pop it into your preheated oven. It’ll need about 30 to 35 minutes. You’ll know it’s done when you stick a wooden skewer or a toothpick into the center and it comes out clean. Let the cake cool in the pan on a wire rack for about 10 minutes. This helps it set up a bit. Then, carefully flip it out onto the wire rack to cool completely. Patience here will reward you with a perfect slice!

Tips for the Best Pumpkin Pie Cake

Making this Pumpkin Pie Cake is pretty foolproof, but a few little tricks can make it absolutely stellar. First off, and I cannot stress this enough, please use pure pumpkin puree, not pumpkin pie filling. The filling has all sorts of extra stuff in it that will mess with the flavor and texture we’re going for. Just the plain pumpkin is perfect! Also, if you can remember to let your eggs and butter come to room temperature before you start, it really helps everything blend together smoothly. And remember that warning about not overmixing? That’s seriously important! Overmixing develops the gluten in the flour, which can make your cake a little tough instead of that lovely tender crumb we want.

Ingredient Specifics for Your Pumpkin Pie Cake

When it comes to the pumpkin, seriously, grab the pure pumpkin puree. It’s just that – pure pumpkin! Pumpkin pie filling, on the other hand, is already sweetened and spiced, which is great for a pie, but not for this cake where we want to control every flavor note. Using the pure stuff ensures that lovely, authentic pumpkin flavor comes through loud and clear and gives us that perfect moist texture. It’s the little things like this that make all the difference in a truly delicious Pumpkin Pie Cake!

Achieving Perfect Texture in Your Pumpkin Pie Cake

The secret to that wonderfully moist and tender crumb in this Pumpkin Pie Cake really comes down to two main things. First, make sure you cream that butter and sugar together really well until it’s light and fluffy; this process whips air into the batter, which is key for a good texture. Second, and this is a big one, don’t overmix the batter once you add the dry ingredients! Mix just until everything is combined. Overmixing can make your cake dense and tough, and we definitely don’t want that. Gentle mixing keeps it soft and delightful.

Serving and Enjoying Your Pumpkin Pie Cake

Once your beautiful Pumpkin Pie Cake has cooled completely, it’s ready for its moment in the spotlight! The absolute classic way to serve it is with a big dollop of fluffy whipped cream. Honestly, it’s perfection. Or, if you want something a little simpler, a light dusting of powdered sugar right before serving looks so elegant and tastes delicious too. This cake is just fantastic for any fall get-together, whether it’s a cozy family dinner, a Thanksgiving dessert spread, or just a random Tuesday when you need a little bit of autumn comfort. It’s always a crowd-pleaser!

Storing and Reheating Your Pumpkin Pie Cake

Got leftovers? Lucky you! To store your Pumpkin Pie Cake, just wrap it tightly in plastic wrap or pop it into an airtight container. It’ll stay nice and fresh at room temperature for about two days. If you want it to last longer, though, definitely pop it in the fridge. It should keep well in the refrigerator for up to 4-5 days. When you’re ready to enjoy a slice again, you can eat it cold, or if you prefer it warm, just pop a slice in the microwave for about 15-20 seconds. It’ll be perfectly cozy again!

Frequently Asked Questions About Pumpkin Pie Cake

Got questions about whipping up this delicious Pumpkin Pie Cake? I’ve got you covered! It’s a pretty straightforward recipe, but sometimes little things can pop up.

Can I use pumpkin pie spice in my Pumpkin Pie Cake?

Absolutely! You can totally swap out the individual spices for about 1.5 teaspoons of pumpkin pie spice. It’s a fantastic shortcut and gives you that classic cozy flavor!

What is the difference between pumpkin puree and pumpkin pie filling for my Pumpkin Pie Cake?

This is super important! Pure pumpkin puree is just cooked, mashed pumpkin. Pumpkin pie filling, though, already has sugar and spices mixed in. For our Pumpkin Pie Cake, you *must* use the pure pumpkin puree to get the best flavor and texture.

How do I know if my Pumpkin Pie Cake is fully baked?

The easiest way is the toothpick test! Just insert a wooden skewer or a toothpick into the center of the cake. If it comes out clean, with no wet batter clinging to it, your Pumpkin Pie Cake is perfectly baked.

Can I make this Pumpkin Pie Cake ahead of time?

Yes, you totally can! Let the cake cool completely, then wrap it tightly or store it in an airtight container. It’s great at room temperature for a couple of days, or you can keep it in the fridge for up to 4-5 days. It’s perfect for making ahead for parties!

Estimated Nutritional Information for Pumpkin Pie Cake

Just a heads-up, the nutritional info for this yummy Pumpkin Pie Cake is an estimate, of course! Depending on exactly what you use and how you serve it, things can shift a bit. But generally, one slice is around 250 calories, with about 12g of fat (that’s 7g saturated) and 35g of carbohydrates, including 25g of sugar. It also has about 3g of protein and 2g of fiber. It’s a delicious treat that’s totally worth it!

Melt Your Heart Pumpkin Pie Cake