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Pumpkin Pie Cake

 Pumpkin Pie Cake
No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire
10-12 ServingsPrep: 25 min. Bake: 25 min. + cooling


  • 1 package yellow cake mix (regular size)
  • 3 eggs
  • 1 cup water
  • 1 cup canned pumpkin
  • 1-3/4 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2-1/2 cups vanilla frosting
  • 1-1/4 cups chopped walnuts


  • In a large bowl, combine the cake mix, eggs, water, pumpkin, 1
  • teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30
  • seconds. Beat on medium for 2 minutes.
  • Pour into two well-greased and floured 9-in. round baking pans. Bake
  • at 375° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • Combine frosting and remaining cinnamon; spread between layers and
  • over top and sides of cake. Press walnuts lightly into frosting on
  • sides of cake. Yield: 10-12 servings.