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Irresistible Pumpkin Pie Cake Recipe That Will Steal the Show

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Learn how to make delicious Pumpkin Pie Cake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ¾ cups all-purpose flour (you can substitute half with whole wheat for a nuttier flavor)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • ⅓ cup vegetable oil (or melted coconut oil for a subtle twist)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (or ½ cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
  • Optional: ½ cup chopped pecans or walnuts for a bit of crunch

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. Mama Lu never fussed over fancy pans—just clean and ready was good enough.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This mix of spices is what takes me back to those fall afternoons on the porch swing.
  3. In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, and oil until smooth. The sweet pumpkin smell at this stage always reminds me of her blackberry jam bubbling on the stove.
  4. Beat in the eggs one at a time, then stir in the vanilla extract. It’s important the eggs are well incorporated for a nice rise and tender crumb, just like Mama Lu’s biscuits.
  5. Alternate adding the dry ingredients and buttermilk to the pumpkin mixture, beginning and ending with the dry. Stir gently after each addition until just combined. Overmixing is the enemy of a tender cake.
  6. If you like a bit of texture, fold in the chopped nuts now, but this is optional—Mama Lu’s kitchen was always flexible with what was on hand.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula. I remember how she’d tap the pan lightly on the counter to settle the batter evenly.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The edges should pull away slightly from the pan, and your kitchen will smell like a cozy fall afternoon.
  9. Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Patience is key here—cutting too soon can make the cake fall apart.

Find it online: https://claracooking.com/pumpkin-pie-cake/