Pumpkin pie layer cake, often called a “Piecaken,” combines three desserts in one — a decadent showstopper for fall gatherings or Thanksgiving. This version layers chewy butterscotch blondies, a silky crustless pumpkin pie filling, and a light vanilla cake, all wrapped in a whipped cream‑cheese frosting and finished with candied pecans. Gluten‑free options and time‑saving shortcuts are included.
Pumpkin Pie Layered With Cake – The Ultimate Thanksgiving Dessert
The holidays are the perfect time to splurge a little, and this Piecaken delivers big flavor and visual impact. The bottom layer is a chewy butterscotch blondie studded with chips for caramel notes. The middle is a simple, crustless pumpkin pie filling spiced with cinnamon, ginger, nutmeg and cloves. The top layer is a tender vanilla cake that lightens the dessert and contrasts the denser layers.
To finish, a fluffy whipped cream‑cheese frosting ties the layers together with a touch of tang, and crunchy candied pecans on top give the cake a praline flair. Despite its bakery‑worthy appearance, the steps are straightforward — while one layer bakes you can prepare the next, and you can make the whole cake a day or two in advance.
Let’s Make This Together
(Step‑by‑step photos are shown below. For full ingredient amounts and the complete recipe, see the recipe card further down.)
Start with the pumpkin pie filling
Use a springform pan that matches the diameter of your cake and blondie layers so the tiers align neatly. Line the bottom with parchment and secure the ring. The pumpkin layer is easy — no crust required. Whisk the filling ingredients, pour into the pan and bake.
Make the blondie layer
Prepare blondie batter with butterscotch chips and pour into a lined 9‑inch cake pan. Sprinkle extra butterscotch chips on top so they stay visible instead of sinking. If you’re making a gluten‑free version, check that the chips are labeled gluten‑free.
Bake a simple vanilla cake
Use the included vanilla cake recipe, a boxed cake mix, or a gluten‑free cake adaptation. Bake in a 9‑inch pan and cool fully on a wire rack before assembly so the layers don’t shift.
Frosting and Assembly
Once the layers are baked and completely cooled, assemble the cake. You can build the Piecaken a day or two ahead and refrigerate it until serving.
Whipped cream‑cheese frosting
This frosting combines the richness of cream cheese with the lightness of whipped cream. Beat cream cheese with sugar and vanilla until smooth, then add cold heavy cream and whip on high until the frosting is very stiff and holds its shape.
Assemble and finish
Prepare a batch of candied pecans (this takes about five minutes on the stove) or use store‑bought candied nuts. To assemble, spread a thin crumb coat of frosting on the cake platter so the bottom layer won’t slide. Place the blondie on the platter, spread a layer of frosting on top and sprinkle with pecans.
Remove the pumpkin pie from the springform, invert it onto the blondie layer, peel away the parchment, and add more frosting and pecans. Place the cake layer on top, frost the sides and top, and decorate with remaining candied pecans. Chill for at least an hour before slicing so the layers hold.
Easy Shortcuts to Save Time
Because this dessert has three separate layers, using a few shortcuts can save time without sacrificing flavor.
- Instead of making the cake from scratch, swap in a boxed cake mix (yellow, white, spice or pumpkin all work). Bake only the single layer you need and freeze extras for later.
- If you prefer a ready‑made topping, use store‑bought whipped topping in place of whipping heavy cream. One 12‑ounce container of whipped topping can substitute for whipped cream in the frosting; fold in about 4 cups of Cool Whip if you choose that route.
Can I Make This Gluten‑Free?
Yes. The recipe adapts well to gluten‑free baking if you make a few substitutions and read labels carefully.
- Use a gluten‑free all‑purpose flour blend in the blondie and cake layers. A 1:1 blend designed for baking works best.
- Check butterscotch and other baking chips for hidden gluten ingredients like barley malt extract; choose chips labeled gluten‑free.
- You can also use a gluten‑free boxed cake mix or a tested homemade gluten‑free vanilla cake for the top layer.
Make‑Ahead Tips and Freezing
This Piecaken freezes and stores well, making it ideal for holiday planning. Assemble the cake on a freezer‑safe platter and freeze until solid. Once frozen, wrap tightly in plastic wrap and foil for up to one month.
To serve, thaw overnight in the refrigerator and bring to room temperature for 1–2 hours before slicing. Store leftovers covered in the refrigerator for up to two days; slices are best served at room temperature.
Save this recipe for later
If you love the idea of a Piecaken, save the recipe now and plan to bake for your next celebration. The layered textures and flavors make it a memorable centerpiece dessert.
Did you make this recipe? I enjoy hearing how your cake turned out — leave a rating and comment below if you try it. – Melissa
Pumpkin Pie Layer Cake (Piecaken)
Melissa Erdelac
Ingredients
Pumpkin Pie Filling
- 15 oz can pumpkin puree
- 14 oz can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Butterscotch Blondies
- 1 cup packed light brown sugar
- 1/3 cup butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all‑purpose flour or gluten‑free all‑purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/3 cup butterscotch chips
Vanilla Cake
- 1/4 cup softened butter
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 cup + 2 tbsp all‑purpose flour or gluten‑free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup buttermilk
Whipped Cream‑Cheese Frosting
- 8 oz package cream cheese, cold
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups heavy cream, cold
- 1 recipe candied pecans
Equipment
- 9‑inch cake pans
- 9‑inch springform pan
- Offset spatula
Instructions
Pumpkin Pie
- Preheat oven to 350°F. Line the bottom of a 9‑inch springform pan with an oversized piece of parchment, place the ring on top and close. Spray the pan.
- Whisk together all pumpkin pie filling ingredients until smooth. Pour into prepared pan and bake 30–35 minutes, or until a knife inserted in the center comes out clean. Cool completely, then release the ring.
Blondies
- Preheat oven to 350°F. Line a 9‑inch cake pan with parchment and spray the paper and sides lightly.
- Whisk brown sugar, melted cooled butter, egg and vanilla. Stir in flour, baking powder, baking soda and salt. Spread batter into the pan, sprinkle with butterscotch chips, and bake 20–25 minutes. Cool completely.
Vanilla Cake
- Preheat oven to 350°F. Line a 9‑inch cake pan with parchment and spray.
- Beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
- Add flour, baking powder, baking soda and salt; mix on low until combined. Add buttermilk and mix on low until incorporated, then beat on medium for 2 minutes. Pour into the pan and bake 23–25 minutes, or until a toothpick comes out clean. Cool on a wire rack and remove parchment.
Frosting
- In a mixer, beat cold cream cheese, sugar and vanilla until smooth. With mixer on medium, pour in cold heavy cream. Increase speed to high and whip until frosting is very stiff and holds shape, about 3 minutes. Chill until ready to use.
Assembly
- Spread a thin layer of frosting on the cake platter to hold the bottom layer in place. Invert the cooled blondie from its pan onto the platter, top side up.
- Spread frosting on the blondie and sprinkle with some candied pecans. Carefully invert the pumpkin pie layer from the springform onto the blondie, peel off parchment, and add another frosting layer with pecans.
- Place the cooled cake layer on top, frost the sides and top, and decorate with remaining candied pecans. Refrigerate at least 1 hour before slicing to help the layers set.
Notes
Tips to Remember
- Use the same pan size for all layers so they stack evenly. If using a larger springform, trim the pumpkin layer to match.
- Store‑bought candied pecans or chopped pecans can be used instead of making your own.
- Refrigerate the assembled cake for at least an hour before slicing so the layers stay intact.
- Sprinkling chips on top of the blondie keeps them visible instead of sinking.
Carbohydrates: 70 g,
Protein: 9 g,
Fat: 30 g