A true hybrid between cake and pie! This pumpkin pie cake has the most moist layers surrounded in buttercream infused with Fall spices ringed with a toasted graham cracker crumble and crowned with meringue spikes. This might be the game-changing dessert for your Thanksgiving!
Stop everything! I just made a pumpkin pie cake and it’s CRAZY good! The cake is moist and pumpkiny. The buttercream has that special Fall spice mix. The meringue dollops on top add a hint of caramel. The graham cracker crust gives you that perfect crunch. What else could you want from a dessert?
When I was at this stage of the frosting I considered stopping because I loved being able to see the rich color of the pumpkin cake. Also it would be easier to justify eating for breakfast because it’s basically health food with no buttercream on the outside right? 😉
P.S. I would totally recommend sprinkling the baked graham cracker crumbs between each layer as you assemble. The crunch adds so much to each bite.
P.P.S. Also you could add some of the meringue between each layer or use is as a filling 🙂
If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Pie Cake
This is what you get when you combine pumpkin pie with a cake. There's even a crunchy graham cracker crumble!
For the Cake:
- 4 large eggs
- 1 1/2 cups white sugar
- 1/4 cup vegetable oil
- 1/4 cup plain yogurt
- 1/2 cup coconut oil
- 1 can pumpkin puree 15 ounce
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- pinch one ground cloves optional
- 1 tsp vanilla
For the Buttercream:
- 2 cups Butter softened
- 1 cup Pureed Pumpkin
- 8 cups Powdered Sugar
- 4 tsp Vanilla
- 2 tsp Cinnamon
- 2 tsp Instant Espresso
- 1/2 tsp Nutmeg
- 1/2 tsp of Allspice
- 1/2 tsp of Ginger
For the Meringue:
- 2 large egg whites
- 1/6 cup water
- 3/4 cup sugar
For the Graham cracker crumble:
- 1 cup graham cracker crumbs
- 4 tbs melted butter
- 1/4 cup sugar
For the Cake:
- Preheat oven to 350°F.
- Butter and flour four six inch cake pans. (I always wrap min in cake strips)
- In a mixing bowl, beat together the eggs, sugar, oils, yogurt, vanilla and pumpkin.
- Sift together the flour, baking powder, salt, baking soda, salt and spices; add to wet ingredients and mix thoroughly.
- Spread into prepared pans.
- Bake for approximately 25 minutes or until centers firm up.
For the Buttercream:
- Cream the butter and pumpkin puree.
- Add in the sugar and spices.
- Mix well and scrape down side of bowl.
- Add vanilla and mix well.
- For the meringue:
- Beat the egg whites and 1/4 cup of the sugar until soft peaks form.
- at the same time heat the remaining sugar and water on medium-high until candy thermometer reads 240f (I took my sugar a but further till it was amore golden hue, this will give you a richer flavor and stiffer meringue but it can go wrong easily so beware :))
- drizzle the sugar into the running mixer and bear for a few minutes.
- Transfer to a piping bag fitted with an 808 tip.
For the Graham Cracker Crumble:
- Mix the crumbs, sugar and melted butter.
- Roll out between two sheets of parchment paper.
- Transfer to oven and bake at 250f for about 7 minutes.
- Crush your newly made crust and smash it on the lower part of your cake.
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