Pumpkin Pie Cake is a delightful dessert that combines the rich, spiced flavors of pumpkin pie with the soft, moist texture of cake. 

Whether you finish it off with a sprinkle of icing sugar, cream cheese frosting, whipped cream or a combination of these, will depend on your situation and dietary needs.

This gluten free dessert recipe yields 12 - 16 servings but will vary depending on the serving sizes that suit your particular situation.

Loaded with pumpkin and spices, this cake recipe is sure to be a hit during the fall season.

This version is typically topped with whipped cream or a dusting of powdered sugar. It’s an easy, one-pan dessert that’s perfect for pumpkin lovers!

However you choose to serve it up, it is sure to be the perfect ending to any meal.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I dumped some Bob's Red Mill 1 to 1 Gluten Free baking flour, some brown sugar, ground cinnamon, baking powder, baking soda, ground ginger, salt and ground cloves into a large mixing bowl.

After stirring together the dry ingredients I added in some eggs, a can of pure pumpkin puree and some vegetable oil.

I used an electric hand mixture on low speed  to just combine all the ingredients.  Then I switched to medium speed until all the ingredients were well combined.

Once combined I scraped the batter into a 9" x 13" baking pan that I had sprayed with cooking spray.

I made sure to spread the batter out evenly in the pan.

I put the pan in a preheated 350F oven for 30 minutes or until a toothpick inserted in the center came out clean.

After 30 minutes I removed the cake from the oven.

I allowed the cake to cool.

Once cooled I sprinkled a dusting of icing sugar on top of the Pumpkin Pie Cake.

Then the cake was ready to serve.

Serve up some Pumpkin Pie Cake and experience the delightful flavours of fall.

Enjoy every bite of this moist and flavourful cake!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Pumpkin Pie Cake:

• 1 ¾ cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
• 1 ½ cups brown sugar
• 2 teaspoon ground cinnamon
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ginger
• ½ teaspoon salt
• ¼ teaspoon cloves
• 398ml (1 can) pure pumpkin puree
• 5 large eggs
• ⅔ cup vegetable oil
• icing sugar
• whipped topping

How to Make Pumpkin Pie Cake:

1. Preheat the oven to 350F and spray a 9" x 13" baking pan with cooking spray.
2. Combine the flour, brown sugar, cinnamon, baking powder, bakingsoda, ginger, salt and cloves in a large mixing bowl.
3. Add the pumpkin, large eggs and oil.  Beat with an electric hand mixer on low speed until just combined and then medium speed until well combined.
4. Scrape into prepared baking pan and spread out evenly.
5. Bake in the 350F oven for 30 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and allow to cool.
7. Sprinkle with icing sugar just before serving and top with whipped cream if desired.
8. Serve and enjoy!

FAQS:

What should I serve with pumpkin pie cake?

Pumpkin pie cake is rich and warmly spiced, so pairing it with complementary sides or drinks will enhance the experience. Here are some ideas:

1. Whipped Cream or Ice Cream

• Whipped Cream: A classic topping for pumpkin desserts. You could even spice it up with cinnamon or nutmeg.
• Vanilla Ice Cream: The coolness balances the warm flavors of the cake.
• Cinnamon Ice Cream: A great match if you want to emphasize the spice profile.

2. Warm Drinks

• Coffee or Espresso: The bitterness of coffee pairs wonderfully with the sweetness of the pumpkin cake.
• Chai Latte: The spiced tea mirrors the warm flavors of the dessert.
• Hot Cider: The apple flavor complements the pumpkin and adds a cozy autumnal vibe.

3. Caramel or Maple Syrup Drizzle

• Add a light drizzle of caramel or maple syrup to the cake for extra sweetness and richness.

4. Candied Pecans or Walnuts

• Serve with a side of candied nuts to add a bit of crunch and extra flavor.

5. Fresh Fruit

• Sliced Pears or Apples: The fresh, crisp texture of the fruit contrasts nicely with the softness of the cake.
• Pomegranate Seeds: Adds a pop of color and tartness that contrasts with the sweet and spiced flavors.

How do I store pumpkin pie cake?

To store pumpkin pie cake and keep it fresh, follow these steps:

Room Temperature (for short-term storage)

If you plan to eat the cake within 1-2 days:

• Cover the cake tightly with plastic wrap or store it in an airtight container.
• Keep it at room temperature, in a cool and dry spot.

Refrigeration (for longer storage)

For 3-5 days of storage:

• Once the cake has cooled completely, cover it with plastic wrap or place it in an airtight container.
• Store it in the refrigerator to maintain its freshness.

Freezing (for extended storage)

If you'd like to keep the cake for several weeks:

• Cut the cake into individual portions (optional, but convenient).
• Wrap each piece tightly in plastic wrap and then foil, or place them in freezer-safe bags or containers.
• Freeze for up to 2-3 months.
• To serve, thaw the cake overnight in the fridge or at room temperature.

Refrigeration is recommended for pumpkin-based desserts because of their moist texture and ingredients like eggs and dairy.