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Get a printer friendly version the recipe for Pumpkin Spice Cake HERE.

Hello friends and foodies and thank you for joining us for another episode of Taylor Thyme!

Today Taylor will be showing us how to make a perfectly seasonal Pumpkin Pie Spice Cake. This fragrant pumpkin cake sets itself apart by including pumpkin pie filling and toasted mini marshmallows between the layers. Topped with homemade cream cheese icing and candy corn decorations, this cake is an easy fall classic.

This recipe is guaranteed to be an instant hit at the Thanksgiving table this year, so let’s get started.


Some notes before we get started:

  • We used a stand mixer with whisk and paddle attachments for this recipe, but mixing by hand will work just fine.
  • Baking is fun for folks of all ages, but children should always have adult supervision when in the kitchen.
  • You will need piping bags and tips for this recipe, but quart sized plastic bags can be used as well.

Grab your apron and let’s get started!


You will need the following ingredients:

Pumpkin Spice Cake:

  • 2 ¾ cup flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 cups granulated sugar
  • ½ tsp salt
  • 12 Tbsp room temp unsalted butter (1 ½ sticks)
  • 4 large eggs
  • ¼ cup vegetable oil
  • 1 can pumpkin (not pumpkin pie filling)
  • ½ cup milk
  • 1 tsp vanilla extract



  • 4 Tbsp room temp butter (½ stick, cut into cubes)
  • 8oz cream cheese
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp nutmeg


Pumpkin Pie Filling:

  • 1 can pumpkin pie filling
  • ¼ cup sugar
  • ¼ tsp cinnamon



  • Candy corn
  • Candy corn pumpkins
  • Mini marshmallows
  • Cinnamon sugar (¼ cup granulated sugar and ¼ tsp cinnamon)



Now let’s get baking!

Steps for pumpkin pie cake:

  1. Preheat oven to 350 degrees. Grease three 8-inch cake pans and line the bottoms with parchment paper.
  2. Add flour, baking powder, salt, and baking soda into large mixing bowl. Whisk until combined and set aside.
  3. Add sugar, butter, and spices to mixing stand bowl and beat on medium-high until soft peaks form.
  4. Add oil and eggs and mix until combined.
  5. Add pumpkin puree, milk, and vanilla extract and mix until combined.
  6. Remove bowl from mixing stand and add dry ingredients, folding in a little at a time until just combined.
  7. Add batter to pans and bake for 20-22 minutes each, or until an inserted toothpick comes out clean. Set on cooling rack and cool fully before decorating.


Steps for icing:

  1. Add butter and cream cheese to mixing bowl.
  2. Mix on high speed, adding cinnamon, allspice, nutmeg, and 1 cup powdered sugar while mixing.
  3. Mix until light and fluffy.


Steps for pumpkin pie filling:

  1. Add pumpkin pie filling to small mixing bowl.
  2. Add cinnamon and sugar and whisk together until combined.


Putting it all together:

  1. Place first layer of cake on cake stand.
  2. Add dollop of icing to center of cake and spread evenly across cake layer.
  3. Pipe border of icing with a circle piping tip around cake layer.
  4. Spoon dollop of pumpkin pie filling in center of cake layer and spread evenly within icing border.
  5. Sprinkle mini marshmallows evenly across cake layer and lightly torch marshmallows until toasted (make sure to have an adult help!)
  6. Place second cake layer.
  7. Repeat steps 2-5.
  8. Place third cake layer.
  9. Pipe thin layer of icing around the cake layers and smooth with icing knife or butter knife.
  10.  Pipe icing around top of cake and decorate with candy corn. You can follow the video with a star piping tip or get creative with your decorating!
  11. Use icing to decorate base of cake with candy corn pumpkins.


Your pumpkin pie spice cake is ready and sure to turn heads at your next holiday party! 

Get a printer friendly version the recipe for Pumpkin Spice Cake HERE.