Piecaken Pumpkin Pie Layer Cake (Ultimate Dessert!)

Name: Piecaken Pumpkin Pie Layer Cake (Ultimate Dessert!)
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 15 ounce can pumpkin puree; 14 ounce can sweetened condensed milk; 2 eggs; 1 teaspoon ground cinnamon; 1 teaspoon vanilla; ½ teaspoon ground ginger; ½ teaspoon nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon salt; 1 cup brown sugar, (packed); ⅓ cup butter, (melted and cooled); 1 egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour or gluten free all-purpose flour ((I use Cup4Cup gluten free flour)); ½ teaspoon baking powder; ⅛ teaspoon baking soda; ⅓ cup butterscotch chips; ¼ cup butter, (room temperature); ¾ cup sugar; 2 eggs, (room temperature); 1 cup + 2 tablespoons all-purpose flour or gluten free all-purpose flour ((I use Cup4Cup gluten free flour)); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ⅔ cup buttermilk; 8 ounce package cream cheese (regular recommended), (cold); ½ cup sugar; 2 cups heavy cream, (cold); 1 recipe candied pecans

17 steps

Prep:30minCook:1h 40min

Pumpkin Pie Layer Cake, also known as Piecaken, includes 3-desserts-in-1, perfect for fall celebrations or Thanksgiving. Chewy butterscotch blondies, creamy pumpkin pie, and fluffy vanilla cake covered in whipped cream cheese frosting and candied pecans makes a pumpkin cake hard to forget!

Updated at: Thu, 21 Nov 2024 11:50:50 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Instructions

Pumpkin Pie Layer:

Step 1

Preheat oven to 350ºF. Line the bottom of a 9 inch springform pan with an oversized piece of parchment paper. Place the ring on top of parchment lined bottom and close. You can leave the oversized parchment hanging out. Spray bottom and sides of springform pan with cooking spray.

Step 2

In a large bowl whisk together all the pumpkin pie filling ingredients until smooth. Pour in prepared springform pan and bake for 30-35 minutes, or until knife inserted in middle comes out clean.

Step 3

Cool completely and release ring around pie filling. Set aside.

Butterscotch Blondies:

Step 4

Preheat oven to 350ºF. Line a 9 inch cake pan with cut-to-size wax paper or parchment paper. Spray top of paper and sides of cake pan. Set aside.

Step 5

In large bowl whisk together brown sugar, butter, egg, and vanilla. Stir the flour, baking powder, baking soda, and salt into brown sugar mixture.

Step 6

Spread blondie batter in cake pan and sprinkle butterscotch chips over the top. Bake for 20-25 minutes or until toothpick inserted in middle comes out clean. Cool completely in pan on wire rack.

Yellow Cake Layer:

Step 7

Preheat oven to 350ºF. Line a 9 inch cake pan with cut-to-size wax paper or parchment paper. Spray top of paper and sides of cake pan. Set aside.

Step 8

In a stand up mixer bowl or large mixing bowl with hand-held mixer place butter and sugar. Beat together until light and fluffy, about 3 minutes. Scrape down bowl and beat in eggs, one at a time, mixing well between each addition. Add vanilla and mix well.

Step 9

Add the flour, baking powder, baking soda, and salt. Beat on low until just combined. Add the buttermilk and mix on low until the liquid is incorporated. Increase to medium speed and beat for 2 more minutes.

Step 10

Pour into prepared cake pan and level with offset spatula. Bake for 23-25 minutes, or until toothpick inserted in middle comes clean. Invert on wire rack to cool and remove paper.

Whipped Cream Cheese Frosting:

Step 11

In a stand up mixer bowl or large mixing bowl with hand-held mixer, beat together cold cream cheese, sugar, and vanilla until smooth and well blended.

Step 12

Continue mixing on medium and pour in heavy cream. Once cream is mixed in, turn speed to high. Mix until frosting is very stiff and holds shape, about 3 minutes, stopping to scrape bowl periodically. Store in refrigerator until ready to use.

Assembly:

Step 13

On a cake platter spread a thin layer of whipped cream frosting, so cake stays in place and doesn't slide off.

Step 14

Run knife around edge of blondie pan and invert onto wire rack. Peel off wax paper and gently invert, top side up, onto cake platter on top of thin frosting layer. Spread more frosting on top and sprinkle with some candied pecans.

Step 15

Cut parchment of pumpkin pie layer so it's close to the edge. Lift from the springform pan and bring over to cake. Invert onto whipped cream layer. Gently peel off parchment. Spread another frosting / praline layer on top.

Step 16

Place cake layer, top side up, on top of frosting / praline layer. Frost the cake all over top and sides. Decorate cake with remaining pralines. Refrigerate fro 1 hour before slicing. Store leftovers in refrigerator.

Step 17

DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!

View on mamagourmand.com

↑Support creators by visiting their site 😊