Doctored Pumpkin Pie Layered Spice Cake Recipe

Calling all pumpkin lovers! This easy yet delicious doctored cake mix cake is perfect for those who love cake and pumpkin pie. So why not have both?

This pie within a cake recipe is a perfect mix of both pumpkin pie and an autumn spice cake, decorated with spice vanilla bean buttercream.

While you may absolutely use a completely from scratch cake recipe, sometimes the ability to utilize a box mix can be great for time constraints and just make things easier! Best yet, you can make this cake with premade pumpkin pie. Let’s get started!

Tools You'll Need

Here are some kitchen tools I like to suggest for making my cupcakes. These are the exact products I use every time:

• Electric Mixer or a Bowl and Silicone Spatula

• Cake tins

• Spiced Box Cake Mix

• Parchment paper cut to cake tin (if making cakes)

• Piping Bags

• Piping Tips

Recipe Questions

Can I freeze the leftover cake?

Yes, you may! Add your leftovers to a sealed container and freeze them for up to 3 months.

Can I use premade pumpkin pie instead?

Absolutely! If you would rather use a store bought pumpkin pie or pie filling, it will still equally be as delicious.

What can I use to substitute sour cream?

You may use equal amounts of plain greek yogurt or mayonnaise with a squeeze of some lemon juice in replacement of the sour cream.

Can I use regular milk?

Absolutely! You may use regular milk or a milk substitute if you do not have buttermilk nor want to make a buttermilk substitute at home.

Salted Caramel Chocolate Pecan Cupcakes

Prep Time: 40 minutes Cook Time: 20 minutes

Servings: 3 - 5” cakes

Ingredients

For the Cake

• 1 spice cake box mix

• 1 cup buttermilk (room temperature)

• 3 large eggs (room temperature)

• 1 egg yolk (room temperature)

• 1/2 cup vegetable oil

• 1/2 cup canned pumpkin puree

• 1 teaspoon vanilla extract

For the Pumpkin Pie Filling (skip if using store bought)

• 3/4 cup granulated sugar

• 3/4 cup regular whipping cream

• 12 tbsp or 1 1/2 sticks unsalted butter

• 1 1/2 tsp cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp nutmeg

• 1/2 tsp salt

• 1 15 oz can pumpkin puree

• 2 large eggs

For Shortbread Crust Crumble (skip if using store bought)

• 1/2 cup all purpose flour

• 1/2 cup granulated sugar

• 5 tbsp melted salted butter

For the Vanilla Spice Buttercream

• 3 cups (6 sticks) unsalted butter (room temperature - very important!)

• 5 cups powdered sugar

• 1 tsp salt

• 1 tbsp vanilla bean paste or vanilla extract

• 1/4 tsp nutmeg

Directions

For the Cake

1. Preheat your oven to 350 degrees F and line your cake tin with parchment paper and spray with nonstick cooking spray.

2. Add your cake mix into a mixing bowl and set aside.

3. In a small bowl, whisk your buttermilk, vanilla, vegetable oil, eggs and egg yolk.

4. Turn your mixer on low (setting 2 on a KitchenAid) and slowly add your liquid mixture to your dry came mix. Once just combined, scrape the sides and add in your pumpkin puree.

6. Mix on low or fold with a spatula and fill your cake tins half full and bake for 30 -35 minutes or the time specified for your size cake tin until a toothpick inserted into the center comes out with some crumbs and there is no jiggle.

7. Remove the cakes onto a cooling rack as soon as possible and let cool slightly before removing from tins. Optional wrap with plastic wrap after removing to keep moisture in until ready to stack and decorate.

For the Pumpkin Pie Filling

1. Preheat oven to 350 F and spray a 9x9 pan or similar with nonstick cooking spray.

2. In a large bowl, whisk your pumpkin puree, eggs and sugar.

3. Fold in cinnamon, ground ginger, nutmeg and salt. Then slowly fold in your whipping cream until fully combined.

4. Pour mixture into pan and bake for 45-50 minutes until the filling has started to puff up and the center has a slight jiggle.

5. Cool completely before using.

For the Shortbread Crust Crumble

1. Preheat your oven to 350 degrees F and line your 9x9 pan with parchment paper and spray with nonstick cooking spray.

2. In a bowl, whisk flour and sugar.

3. Slowly add your melted butter while stirring with a fork until clumps or small crumbs begin to form. Do not over-mix, as we want the crumbs and not a dough to form.

4. Bake for about 12-15 minutes until lightly golden on top.

5. Cool completely on a cooling rack until use.

For the Buttercream

1.Using a Whisk attachment, whip your room-temperature butter for about 5-10 minutes until it becomes white and smooth. Make sure your butter turns white before proceeding to the next steps or else you will taste butter more than anything.

2. Slowly add about a cup of powdered sugar at a time while your mixer is on low. Stop mixing as soon as the powdered sugar has combined with the butter.

3. Add in your vanilla bean paste or vanilla extract, salt and nutmeg then mix until just incorporated.

4. Turn your mixer on medium speed for 1-2 minutes and then turn it up to 6 speed until smooth and fluffy for another 5 minutes or so. The time it takes may be shorter or longer depending on the humidity, butter temperature, and the strength of your mixer.

5. While it whips, determine if you would like to thin it out any. To do so slowly drizzle in hot water or heavy cream until you reach your desired consistency. The more you add, the thinner and less stable it will be for detailed piping.

6. If your buttercream splits at all, melt 1/3 to 1/2 of your buttercream in the microwave or double broiler and add it back into your solid buttercream while your mixer is on low.

7. To remove any air bubbles and to create a smooth, silky buttercream, switch to a paddle attachment and let the mixer run on the stir or low setting for 15-20 minutes.

Decorating and Filling

1. Mix your pumpkin pie filling now that it is cooled and set aside.

2. Take your cake layers and either keep as is and level them, or level and half them (creating more layers, this is what I did)

3. Take a cake layer, then with your buttercream, add your next cake layer, then add pumpkin pie filling and crumble together. Repeat or layer as desired.

4. Take a large piping bag or spatula and add buttercream along the outside and smooth with a cake smoother for a crumb coat. Place in fridge to set.

5. Once buttercream is firm, proceed with next layer of buttercream to cover the came completely. Decorate as desired, or I finished with a Wilton 1M on the top border and added pumpkins using Wilton 6B.

6. Keep chilled until 1-2 hours before serving.

Recipe Notes

Using Store-bought Pie and Shortbread

You may absolutely use store bought! For the pumpkin pie, either buy the pie filling and use as is, or scrap the filling from a pie. You may even save the crust and crumble that up for the cake.

Shortbread crumble can be made with store bought shortbread cookies (smashed to small pieces or store bought pie crumble topping.

Buttermilk vs. Milk

Buttermilk is not needed, but it adds just that right amount of extra moisture and flavor that my customers enjoy! Buttermilk has a bit of a higher fat content than regular milk. You may use regular milk any % will work or try making your own buttermilk substitute from the options in my Buttermilk Substitutes blog!

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