Pumpkin Pie Cake with Spiced White Chocolate Cream Cheese Frosting

October 13, 2019 |

  • Desserts
  • Cakes
  • Frostings

It's that time of year again! #Choctoberfest kicks off today and I've whipped up a deliciously tasty Pumpkin Pie Cake with Spiced White Chocolate Cream Cheese Frosting! Certainly, the Fall baking season requires a creamy cake and it sure is timely if you're a Pumpkin fan like we are.

Pumpkin Pie Cake with White Chocolate Frosting

This post is sponsored by Imperial Sugar. I have received sample products for writing this post as a #Choctoberfest participant. All opinions and images are my very own.



If you're unfamiliar with what #Choctoberfest is about, it's an annual recipe sharing event. I've joined other food bloggers from around the world to create delicious chocolate recipes! This year, we have over 70 bloggers that have joined together to bring our readers a week full of chocolate cakes, pies, cookies, puddings, tarts, candies and more! You're welcome to follow along by searching the hashtag #Choctoberfest on Instagram, Pinterest, Facebook and Twitter. Or, simply follow any of the participating bloggers listed below.**

We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here's what you get if you win! (Scroll down to enter.)

  • Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.
  • Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.
  • $100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar's high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
  • Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.
  • Cracker Gift Pack from Mary's Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary's products are vegan, cruelty-free, and organic.
  • Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you'll find that several of Dalmatia's fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.
  • Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.
  • Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details.

Enter the giveaway now: a Rafflecopter giveaway

Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest.

Pumpkin Pie Cake with White Chocolate Frosting

Imperial Sugar

Imperial Sugar is one of our #choctoberfest sponsors this year. I love the quality of their sugar…it's actually my "go to" brand for all of the different sugar types I use! They're currently having their Annual Scary Scramble Contest which is an online contest where players have to guess recipes based on clues! There will be a prize at the end of the event that includes Wilton Cookie Decorating items along with some, you guessed it, Imperial Sugar!!

Making the Cake

This Pumpkin Pie Cake recipe is fairly easy despite the several steps required, but I promise it's o worth the effort you'll put into it! Get the cake into the oven baking. After that, prepare the crust topping, which consists of crushed graham crackers, Imperial Sugar and pumpkin pie spice. It adds a little crunch and gives the cake an added "pie crust" taste and feel, which is perfect for getting that pie effect!

Spiced White Chocolate

When the cake is done baking, remove pans from the oven. Then, place the baking sheet with the topping into the oven while it's still hot and set it to broil. Toast in 10 second intervals, until they've reached their toasty level. Most importantly, you shouldn't walk away from your oven while doing this step. If you do, they will certainly burn to a crisp! Not that I speak from experience on the matter (tee-hee). Once it's ready, remove from oven and let it cool.

Pumpkin Pie Cake with White Chocolate Frosting

White Chocolate Frosting


To boost the Pumpkin Pie flavor in this recipe, I went all out. In the cake batter, not only did I use pumpkin puree, but I also used the ground spice along with the flavored coffee creamer. And…WOW! It tastes just like a real pumpkin pie!!! Plus, I also added the spice into the topping to help pull it all together. That being said, don't skimp out!

Spiced White Chocolate


Pumpkin Pie Cake with Spiced White Chocolate Cream Cheese Frosting represents everything Fall! Loaded with Pumpkin and warm Fall spices, this delicious cake mimics the traditional pie and dazzles your taste buds!

For the Cake

  • 1 box Spiced Cake Mix
  • 1 tbsp Pumpkin Pie Spice
  • 1 cup Flour, All Purpose
  • 3/4 cup Imperial Granulated Sugar
  • 3/4 tsp Salt
  • 4 Egg Whites
  • 2 tbsp Vegetable Oil
  • 8 oz Sour Cream
  • 1 cup Pureed Pumpkin
  • 2 tsp Vanilla Extract
  • 1 cup Pumpkin Spice Liquid Coffee Creamer (or water)
  • 1/3 cup Water

For the Crust Topping

  • 5 squares Graham Crackers, crushed
  • 2 tbsp Imperial Granulated Sugar
  • 1 tsp Pumpkin Pie Spice

For the Frosting

  • 8 oz Cream Cheese, room temperature
  • 1 cup Unsalted Butter, room temperature
  • 1/2 tsp Cinnamon, ground
  • 3 oz Melted White Chocolate, cooled
  • 4 cups Imperial Powdered Sugar


For the Cake

  1. Preheat oven to 350 (F) degrees. Coat two 8" round cake pans with non-stick spray and set aside.
  2. In a medium sized mixing bowl, whisk dry cake mix, flour, sugar, spice and salt. Set aside.
  3. In the bowl of a stand mixer, combine egg whites, sour cream, oil, pumpkin puree, vanilla, liquid coffee creamer and water. If water is being used in the place of coffee creamer, you will need a total of 1 1/3 cups for this recipe. Mix on slow speed until ingredients are blended well.
  4. With mixer still on low speed, slowly begin adding dry ingredients. Let mixer run on low speed for 2-3 minutes. Stop and scrape bowl and resume mixing until most lumps are gone.
  5. Divide batter between the two baking pans. Bake for 40-45 minutes or until an inserted toothpick comes out clean. Remove from oven and let cool in pan for 10 minutes. Remove cakes from pans and transfer to cooling racks.
  6. If cake has a "dome", use a large serrated knife to remove it, making a flat surface to prevent cake from sliding. Do this AFTER the cake has cooled completely and just before assembling it.

For the Topping

  1. While cake is baking, prepare a small baking sheet with a piece of parchment paper. Crush the graham crackers, leaving small crumbs as it'll give it more texture. Add the spice and sugar. Stir until well combined.
  2. Spread the cracker mixture in a single layer on the parchment lined baking sheet. Set aside.
  3. When the cake is done baking, switch oven to broil and place cracker mixture in the oven to begin toasting. After 10 seconds, remove from the oven and stir with a fork. Spread it back out and return to oven for another 10 seconds. Continue doing this until the crackers have toasted to a dark golden brown color. DO NOT walk away from the oven while doing this step, otherwise the mixture will burn.
  4. Once they've reached their toasty-ness, remove from oven. Let them cool until ready to assemble the cake.

For the Frosting

  1. In the bowl of a stand mixer, whip the cream cheese until smooth and creamy. Add butter and continue until combined and uniform in texture.
  2. Add cinnamon and cooled melted chocolate. Mix until thoroughly combined.
  3. Add 2 cups of sugar and mix on low until blended. Stop and scrape bowl. Add remaining 2 cups of sugar and resume mixing. If mixture is too loose, add a little more powdered sugar. If too thick, add a teaspoon of milk.

Assembling the Cake

  1. Place one cake layer on your cake stand or board. Spread about 1 cup of frosting evenly over the top. Using a spoon, add a layer graham cracker topping over the frosting, leaving outer 1/2" area without it.
  2. Take the second cake layer and smear a thin coat of frosting over the top (dome cut off) side. Carefully place the frosted side on top of the first layer, directly on top of the graham topping.
  3. Gently press down and adjust/align to center both layers. Frost the sides of the cake and smooth with an off-set spatula. Spoon a layer of topping all around the bottom base of the cake. With the back of the spoon, carefully push topping upward and press to stick to the icing.
  4. Pour remaining frosting into a piping bag fitted with an open 1M piping tip. Pipe small clusters spaced around the top, outer edge of the cake. Sprinkle some graham cracker topping over the center of the cake. If there is any UNmelted white chocolate available, grated a little over the top as well.
  5. Place cake in the fridge for 20-30 minutes to firm up before serving. Cover and store remaining cake at room temperature.

Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week:

Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy's Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy's Recipes and WritingsCook with RenuCook's HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D's Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren's Kitchen StoriesKate's Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah's Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha's RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter's Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour's Cottage KitchenZesty South Indian Kitchen

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Cori - xoxo