Pumpkin Pie Cake

Pumpkin Pie Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 0   Average: 0/5]


Pumpkin Pie Cake


1 Cup Sugar

½ Cup Packed Brown Sugar

¼ Olive Oil

5 Large Eggs

15 Ounces Pumpkin

2 Cups Unbleached Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

2 Teaspoons Pumpkin Pie Spice

½ Teaspoon Salt

Pre-heat oven to 350° F.  Grease two 8 inch round cake pans. 

Combine 1 cup sugar, brown sugar and olive oil in large mixing bowl and beat.  Add Eggs and blend well.  Add the pumpkin and beat until mixed well. 

In a separate bowl combine all dry ingredients

Gradually add the flour mixture to the pumpkin mixture.  Blend, but don’t mix too much.  Transfer the batter into the greased cake pans.  Bake at 350° F for 30 minutes or until done.  Cool in pans for approximately 10 minutes.  Remove cake from pans and cool completely on a wire rack.  Frost between the layers, assemble continue frosting and arrange pecans on top of cake.

Frosting:  2 Tablespoons softened butter; 8 ounces of cream cheese; 3 cups powdered sugar; 2 teaspoons orange juice and ¼ cup toasted chopped pecans. Beat the butter and cream cheese until creamy.  Gradually add the powdered sugar and beat until blended.  Add juice and stir until blended.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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