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Pumpkin King Cake

Happy Friday everyone! Another weekend in this wonderful season of Fall means another chance to bake something yummy full of Fall flavors. A few years ago I was perusing the clearance area in my favorite store's kitchen section. It was off season so I was able to score some great Fall buys including a clearance pumpkin shaped cake pan. I definitely could not pass up this bargain. I bought it and stuffed in the drawer with the rest of my novelty cake pans and pondered what to make to fill this magnificent find. It took me a few years, but I finally made the cake recipe to (Fall)fill my pumpkin cake fantasies.

I came up with a great pumpkin cake recipe that is light but perfectly balanced with taste of pumpkin and warm spices. This cake is then glazed with a creamy pumpkin spice liqueur for the perfect sweetness and color. This cake is a definite must for this season and perfect to make and decorate with kids.

Recipe is below.

Pumpkin King Cake

Music: Amnesia- Justin Timberlake


3  cups of all purpose flour

1 tbsp. baking powder

1 tbsp. baking soda

1 tsp. table salt

½ tbsp. pumpkin pie spice

½ tbsp. cinnamon

1 cup vegetable oil

1 cup granulated sugar

1 cup light brown sugar, lightly packed

4 large eggs, room temperature

16oz. ( 1 can) pumpkin puree'


2-2 ½ cups of confectioner’s sugar

¼ cup Trader Joes Pumpkin Spice Cream liqueur

¼ tsp. of salt.

¼ tsp. pumpkin pie spice

Orange gel food coloring, (optional)



Preheat oven to 350F. Grease and flour your pumpkin king pan or 9" x 13" pan.

In a medium sized mixing bowl mix together flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.

In a large bowl or using a stand mixer beat oils and sugars together. Beat on medium speed until the mixture is full combined. Add eggs one at a time to the mixture. Add pumpkin puree to the mixture until fully incorporated. Slowly add the flour mixture one half at a time. Mix until fully combined but be careful not to over mix.

Transfer batter to the cake pan and smooth batter until even in the pan. Hit cake pan onto the counter a few times to knock out air bubbles. Bake cake for approximately 35-40 minutes until toothpick or cake tester comes out clean.

While cake is baking make glaze. In a medium sized bowl whisk together confectioner's sugar, liqueur, salt, pumpkin pie spice and food coloring until smooth.

Place cake onto cake rack and allow to cool completely. Invert cake onto cake plate or board. Pour glaze onto cake. Decorate with fondant, Cosmic Shimmers and orange pearl sprinkles.

Devour and enjoy!

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