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pumpkin pie layer cake recipe
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Pumpkin Pie Layer Cake

Layers of perfectly spiced Pumpkin Cake, Pumpkin Creme Filling, Brown Sugar Buttercream, and crushed pie pieces. Assembled with exposed layers and topped with toasted Marshmallow Meringue for an easy, eye-catching dessert for Thanksgiving (or any special occasion!)
Course Dessert
Cuisine American
Servings 20 slices

Ingredients

Pumpkin Cake

  • 2 Cups (265g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 Cup (200g) packed brown sugar
  • 1/2 Cup (100g) granulated sugar
  • 1 Cup (240ml) vegetable oil or melted butter
  • 4 large eggs, room temperature
  • 15 Oz (425g) canned pumpkin purèe
  • 2 tsp pure vanilla extract

Brown Sugar Buttercream

  • 1 Cup (226g) unsalted butter, room temperature
  • 1/2 Cup (95g) packed brown sugar
  • 3 1/2 Cups (420g) powdered sugar
  • 2 tsp pure vanilla extract
  • 3 Tbsp whole milk, room temperature
  • 1/4 tsp salt, or to taste

Pumpkin Creme Filling

  • 1 Cup (240ml) heavy whipping cream
  • 1 Cup (120g) powdered sugar
  • 1 Cup (8oz) cream cheese, softened
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 Cup (8oz) pumpkin purèe
  • 1/2 tsp pure vanilla extract

Vanilla Milk Soak

  • 1/3 Cup (80ml) whole milk
  • 1 tsp pure vanilla extract

Additional Elements

  • 1 package of store bought pie crust or ½ batch of your preferred homemade pie crust recipe, baked and crushed into pieces
  • 1/2 batch Marshmallow Meringue Frosting (make as a last step) Recipe linked in assembly instructions below

Instructions

Make the Pumpkin Cake

  • Preheat the oven to 350ºF (177ºC) and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and placing a parchment paper circle into the bottom of each one.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Set aside.
  • In a separate large bowl, add the brown sugar, granulated sugar, oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), eggs, pumpkin puree, and vanilla extract. Whisk together until uniform, then add the flour mixture and whisk until smooth.
  • Pour the batter evenly between the prepared cake pans and bake for 32-36 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Cool the cakes in the pan for five minutes before removing and transferring to a wire rack to cool completely to room temperature.

Make the Brown Sugar Buttercream

  • With a hand mixer or paddle attachment on your stand mixer, cream the butter and brown sugar on medium-high until it’s creamy, light, and homogenous. About 4 minutes.
  • With the mixer on low, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one.
  • Add vanilla, milk, and salt and mix on low for another minute until fully incorporated.

Make the Pumpkin Creme Filling

  • Chill a metal mixing bowl or the bowl of your stand mixer in the freezer for 15 minutes. Once the bowl is chilled, add to it the heavy whipping cream and powdered sugar. Beat with a whisk attachment (a stand mixer or hand mixer will work for this) on high until peaks form and the mixture is thick and whipped, about 5 minutes. Remove the whipped cream mixture from the mixing bowl and set aside in a separate bowl.
  • Add the softened cream cheese, canned pumpkin, vanilla, cinnamon, and nutmeg into the mixing bowl and mix on medium speed until it’s fully combined and there are no lumps, about 5 minutes.
  • Using a rubber spatula, fold the whipped cream mixture into the pumpkin mixture until combined. Store in the refrigerator in an airtight container if not using immediately.

Make the Vanilla Milk Soak

  • Combine the whole milk and vanilla. Set aside if using right away or refrigerate until ready to use.

Assembly

  • Assembly instructions with photos are below this recipe card!

Notes

Make Ahead Tips:
  • The Pumpkin Cake Layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days. Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.
  • The Brown Sugar Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. 
  • The Pumpkin Creme Filling can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Give it a few stirs right before you’re ready to use it. 
  • The Vanilla Milk Soak can be made ahead and stored in an airtight container in the refrigerator for one week (go by the expiration date on your milk though). 
  • For the pie pieces, I used store bought pie crusts and baked them according to the box instructions, then crumbled them up into little pieces. You are more than welcome to use your favorite from-scratch recipe as an alternative. 
  • The Marshmallow Meringue needs to be made as a final step in the assembly process to make sure it maintains perfect piping consistency. 
  • The fully assembled cake can be stored in the refrigerator (toasted meringue piping and all!) for up to two days before serving. You’ll want to wrap the sides of the cake in plastic wrap to keep them from drying out. Be sure to take the cake out of the refrigerator about an hour or two before serving, because cake always tastes better at room temperature.