Pumpkin Piecaken
A festive Pumpkin Piecaken that layers soft cake, pumpkin pie, and creamy frosting for a cozy holiday dessert.
Equipment
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- cooling rack
- Offset spatula
Ingredients
- 1 prepared pumpkin pie fully cooled
- 1 box vanilla or yellow cake mix or homemade cake batter
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened, for frosting
- 4 cups powdered sugar
- 2 to 4 tablespoons milk or cream
- 1 pinch salt
Instructions
- Prepare the pumpkin pie ahead of time and let it cool completely before assembling.
- Mix the cake batter according to package or homemade instructions.
- Pour a thin layer of batter into a greased pan, add the cooled pumpkin pie, then cover it with the remaining batter.
- Bake until the cake is golden and set, then cool completely on a rack.
- Beat the buttercream frosting ingredients until smooth, frost the cooled cake, and garnish as desired.
Notes
- Cool the pie completely before assembly.
- Chill the finished dessert before slicing for cleaner layers.
- Use a serrated knife for neater servings.