Pumpkin Pie Cake

I am not a baker. I am the one you see covered in flour after 4 hours of baking with not a single edible item in sight. That may be an exaggeration, but I have rarely had someone ask me for the recipe of one of my baked goods.

I am a cook, so following a recipe is hard for me. I really like to use my senses to determine how a dish will be created, but baking is all about science, not the senses. With Heather’s suggestion, I decided to start following baking recipes to a T. Sure enough, after a few tries, I got one recipe right! The smile proves it!


Last week my friend Leslie and I decided to go see New Moon together, but I also knew I wanted to bring a baked good over to PB and my aunt’s house for Thanksgiving dinner. Leslie had to bake something too so she came over and we had a baking party before the movie! Since I only had two round pans, we made the second batch of cake with a bundt pan. The bundt version of this cake was equally delicious, but slightly undercooked, although I did let it cook longer. The flavor was there though.

This is an easy beginner’s cake to make, and the resulting presentation is beautiful. Bring it to a holiday party, or save it for yourself. Either way, you will want to make it again.

The recipe can be found here, and originally comes from Cooking Light’s November 2005 edition. I have copied it for you here as it is available on the internet for everyone’s enjoyment.



Pumpkin Pie Cake
From Cooking Light

Yield: 16 servings (serving size: 1 slice)


  • Cake:
  • Cooking spray
  • 2 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 1/2 cup egg substitute
  • 2 large eggs
  • 1 (15-ounce) can unsweetened pumpkin
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin-pie spice
  • 1/2 teaspoon salt

  • Frosting:
  • 2 tablespoons butter, softened
  • 1 (8-ounce) package 1/3-less-fat cream cheese
  • 3 cups powdered sugar
  • 2 teaspoons fresh orange juice
  • 1/4 cup chopped pecans, toasted
  • Orange slices (optional)


Preheat oven to 350Β°.

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350Β° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.

To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.

Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.


22 responses to “Pumpkin Pie Cake

  1. That cake looks really pretty – I love the icing!

  2. yours turned out so pretty. I think i used too much icing on mine. it was very yummy though!! πŸ™‚

    we need another baking party asap! lunch sometime this week so i can give you your pans back??

  3. YuuuuUUM! This sounds like a healthier version of Starbucks pumpkin loaf! Great job!

  4. That cake is gorgeous! You are motivating me to want to try myself!

    happiness awaits

  5. Your cake looks really good. πŸ™‚

  6. That cake looks amazing! Great job! How did you like New Moon?

  7. Paige- Thanks! I liked New Moon because it was beautiful and let me escape reality for an evening, but I wasn’t impressed. The writing was really bad, and Bella didn’t have any of the strength I pictured her to have when reading the books. That being said, the books weren’t written very well either. I still love the Twilight stories though and WILL be going to see the next two films! What did you think?

  8. That sounds like the perfect dessert! Thanks for the recipe!!

  9. That is beautiful! I am the same way with baking – so maybe this is a recipe I could actually suceed with! πŸ™‚

  10. for not being a baker you sure were able to whip up a gorgeous treat! i don’t like to follow recipes either~that is why i am a better cook than i am a baker. i would love to try out this recipe, thanks for sharing sabrina!

  11. wow cake looks yummy! I love anything with pumpkin. And yes baking is a science. I learn something new every time I get in the kitchen to bake something πŸ™‚

  12. Love the cake and you look so proud and happy holding it!

  13. Great job Sabrina! It looks and sounds delicious. I probably wouldn’t end up with a finished product because I’d eat all the icing! The addition of orange juice to the icing has my mouth watering. Thanks for the recipe!

  14. looks delish!

  15. It came out beautifully!!! I know what you mean about not being able to follow a recipe.

  16. That cake looks lovely! I feel you– I am definitely a cook, not a baker. Following the directions to a T does seem to help…although I still have mysterious misteps here and there. Oh well.

  17. Looks delicious! Excellent work. πŸ™‚

  18. Looks soooo tasty!

  19. that cake looks amazing!!

  20. Gorgeous cake from a gorgeous lady!

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