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Pumpkin Pie Layer Cake
Cake

Pumpkin Pie Layer Cake

By December 12, 2022December 27th, 2022No Comments

Pumpkin Pie Layer Cake

Pumpkin Pie Layer Cake is a 4-layer pumpkin spice cake filled with no-bake pumpkin pie filling, cinnamon cream cheese frosting, and bits of crunchy pie crust.
Pro Tip
Using acetate sheets makes assembling the cake very easy and helps hold all the layers together. The cake can be made without the acetate by spreading the first cake layer with frosting, piping a border of frosting around the top of the cake, spooning pumpkin pie filling into the border, then repeating with the remaining layers.
Plan Ahead
The cake from start to finish takes about 3 hours and needs to be refrigerated for at least 4 hours after it’s assembled.
Make in Advance
I like to divide the work by baking the cake and pie crust crunchies 1-2 days in advance. The completely cooled cake layers can be wrapped in plastic wrap and stored in the refrigerator and the pie crust crunchies can be stored in an airtight container at room temperature. When you are ready to assemble, make the filling and frosting, which takes about 20 minutes, then fill and frost the cake.
Special Equipment
Acetate sheet roll.
Baked pie crust crunchies on a baking pan.

While the pumpkin spice cake layers are baking, prepare the pie crust crunchies with premade refrigerated pie crust dough, sugar, and cinnamon.

Layering pumpkin pie cake in acetate collar.

After the cake and pie crunchies have baked and cooled, cut both cake layers in half to make 4 thin layers. Cut a 20-inch sheet of acetate then wrap it around the first cake layer and tape together. Top the cake with pumpkin pie filling, cinnamon frosting, and pie crust crunchies then repeat with the second and third cake layers. Add the fourth cake layer then top with the remaining frosting and sprinkle with pie crunchies.

Finished pumpkin pie layer cake on a plate.

Once the cake is assembled, loosely cover the top with plastic wrap then refrigerate for at least 4 hours. To serve, remove the acetate collar and run a knife around the cake to smooth out the filling.

Slice cut from pumpkin pie layer cake.

This easy pumpkin spice cake has all of the flavors and textures of pumpkin pie so you’ll never even miss the pie.

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Pumpkin Pie Layer Cake
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Pumpkin Pie Layer Cake

Yield

1

6-inch cake
Prep time

50

minutes
Cooking time

40

minutes
Total time

1

hour 

30

minutes

Layers of pumpkin spice cake filled with no-bake pumpkin pie filling, cinnamon cream cheese frosting, and bits of crunchy pie crust.

Ingredients

  • For the Pumpkin Spice Cake:

  • 1 ½ cups box spice cake mix

  • 1 teaspoon pumpkin pie spice

  • ½ cup canned pumpkin puree

  • 2 eggs

  • ¼ cup water

  • ¼ cup oil

  • For the Pie Crust Crunchies:

  • 1 premade refrigerated pie crust, unbaked

  • 1 tablespoon sugar

  • ¼ teaspoon cinnamon

  • For the Pumpkin Pie Filling:

  • 1 (3.4-oz) box instant vanilla pudding

  • ¾ cup milk

  • 1/3 cup canned pumpkin puree

  • 2 tablespoons brown sugar

  • ½ teaspoon pumpkin pie spice

  • For the Cinnamon Frosting:

  • 6 oz cream cheese, softened

  • ½ cup butter, softened

  • ½ teaspoon vanilla

  • ¾ teaspoon cinnamon

  • 1 ¼ cups powdered sugar

Directions

  • For the Pumpkin Spice Cake:
  • Preheat oven to 350 F. Grease two 6-inch round cake pans and set aside.
  • In a medium bowl, add spice cake mix, pumpkin pie spice, pumpkin puree, eggs, water, and oil. Beat for 1-2 minutes until smooth and fluffy.
  • Divide the batter evenly between the two cake pans, about 1 1/8 cups of batter per pan.
  • Bake 20-22 minutes, until a toothpick inserted into the center comes out clean. Cool completely.
  • For the Pie Crust Crunchies:
  • Preheat oven to 350 F and line a baking pan with parchment paper.
  • Mash the pie crust dough into a ball then crumble apart into a medium bowl.
  • Sprinkle with sugar and cinnamon then toss until evenly coated.
  • Bake 15-18 minutes, until golden brown. Once cooled, break apart any large clusters.
  • For the Pumpkin Pie Filling:
  • In a medium bowl, beat together milk and vanilla pudding mix until thickened, about 2 minutes. Add pumpkin puree, brown sugar, and pumpkin pie spice then beat until smooth. Set aside.
  • For the Assembly:
  • Cut each of the cooled cakes in half to form a total of 4 thin layers. Place one of the cake layers on a plate or cake board.   
  • Use the acetate to form a collar around the cake layer then tape the ends together. Spread the cake with 1/3 of the pumpkin pie filling, ¼ of the cream cheese frosting, then top with a handful of pie crust crunchies and press slightly into the frosting.
  • Repeat with the second and third cake layers then top with the last cake layer and press it down slightly. Spread with the remaining cream cheese frosting and sprinkle with pie crunchies.
  • Loosely cover with plastic wrap then chill in the refrigerator for at least 4 hours. Remove the acetate collar before serving.

Notes

  • Store leftovers in the refrigerator for up to 4 days.

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