Pumpkin Spice Flip Cake

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Few things in life are as easy as making a Pumpkin Spice Flip Cake. Even fewer things taste as amazing as this dessert…especially if you’re crazy about pumpkin spice!

What’s Special About This Recipe?

Pumpkin Spice Flip Cake has all the right spices in all the right places, with the perfect swirl of butter, pecans and cream cheese icing. Have mercy! It makes me happy just to think about it.

I have no idea where the name of this cake came from, but it’s kinda like a flipped-out version of a pumpkin cake, so it makes sense. The bottom layer tastes like pumpkin pie! It’s also a vintage recipe my Momma wrote it in her own handwriting, which makes it very special to me.

There are lots of pumpkin dump cake recipes around and this one is similar, but I used a carrot cake mix (ad) instead of the standard yellow one. I also cut back on the sugar and didn’t miss it a bit since I added cream cheese icing. 🙂

How to Make Pumpkin Spice Flip Cake

Start by spraying a 13 X 9 inch sheet cake pan with baking spray and set aside. In a mixing bowl, beat 3 eggs, then add 2 teaspoons of pumpkin pie spice (ad) and 1 cup of sugar. Mix for about 1 minute on medium speed, then add a large can of pumpkin (ad) and evaporated milk. (ad) Mix again until incorporated, and pour into a greased 13 X 9 inch pan.

The next part is kinda fun and also a little messy. You just sprinkle a dry carrot cake mix (ad) over the top of the pumpkin mixture, throw around a few walnuts, pour a stick of melted butter on top, and swirl the entire cake together with a knife. Now, that’s some fun right there. 🙂

At this point, the cake is ready to pop in a 350 degree oven for 1 hour until set. You can eat this cake right out of the oven, or you can wait for it to cool and add a marvelous cream cheese icing on top. It’s your call.

I’m going for the icing!

How to Make Cream Cheese Icing

As far as I’m concerned, cream cheese icing is right up there with one of the best things ever invented, and it’s so easy to make! Just blend butter, cream cheese and confectioner’s sugar with a little vanilla and you’re good to go.

Slather it on top of your cooled cake and sprinkle with more walnuts if desired.

Ahhhh, Pumpkin Spice Flip Cake. Get ready to fall in love

More Spiced Recipes to Love

If you like this recipe, try these delicious spiced desserts…

pumpkin spice flip cake on a plate with a fork

Pumpkin Spice Flip Cake

Pumpkin Spice Flip Cake has all the right spice in all the right places! Topped with a luscious cream cheese frosting and chopped walnuts, this cake is everything pumpkin spice lovers crave. 
5 from 5 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16
Calories: 218kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

CAKE

CREAM CHEESE ICING

  • 1 stick butter softened
  • 8 oz. cream cheese softened
  • 16 oz. box confectioner's sugar
  • 2 tsp. vanilla
  • 1 cup walnuts chopped for garnish if desired

Instructions

CAKE

  • In a mixing bowl, lightly beat eggs. 
  • Add sugar and pumpkin pie spice.  Beat at least 1 minute.
  • Stir in pure pumpkin and evaporated milk.  Mix well.
  • Pour pumpkin mixture into a 13 X 9 inch cake pan sprayed with baking spray.
  • Sprinkle dry carrot cake mix and chopped walnuts evenly on top of pumpkin mixture.
  • Drizzle melted butter over cake mix and swirl with a knife.
  • Bake at 350 degrees for 1 hour until set. 

ICING

  • Beat butter and cream cheese together in a mixing bowl for 2 minutes until lump-free.
  • Gradually add confectioner's sugar until creamy.
  • Add vanilla and mix well.
  • Spread over cooled cake and garnish with chopped walnuts if desired.

Notes

  • Make sure you cool cake at least 45 minutes before spreading icing on top.
  • Store leftover cake in refrigerator.

Nutrition

Calories: 218kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Sodium: 93mg | Potassium: 176mg | Fiber: 2g | Sugar: 15g | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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16 Comments

  1. 5 stars
    Well…. YES! The cake and pie taste mixture is a plus. I really think the carrot cake with the pumpkin is delicious. If you can’t tell, I have already been into this awesome fall goody. Loving all of the goodness of the recipes that are handed down and we can still enjoy. I have recipes in my Mother’s handwriting that I wouldn’t take anything for. Several flips over this flip cake!

    1. Hey Melanie…I love that you enjoy the vintage recipes as much as I do! Our Momma’s knew best!

    2. Can’t wait to give this a try! Now why didn’t you make this for me instead of a jello parfait??

  2. 5 stars
    This delicious recipe has the best of both worlds, pumpkin pie and pumpkin cake in one – plus cream cheese frosting. WOW!! As they say, a party for the taste buds. My husband took a bite and said “this is a keeper”. Debi, I love your recipes and the stories you share which makes them even more special. Thanks, Jane.

    1. Thank you for mentioning my stories, Jane. I’m so glad someone is reading and enjoying them! Loved that you liked the cake! 🙂

  3. Lucky enough to be related to the creator of this recipe and got to taste it. Awesome-the icing was especially good. A real taste of autumn!

  4. 5 stars
    Super moist and bursting with flavor. The icing was the perfect addition to this delicious cake. A definite go to as my favorite pumpkin spice cake of all times.

  5. 5 stars
    Oh my goodness this looks amazing! I can’t wait to try it out! I love that you added cream cheese frosting. That’s my favorite part of carrot cake but I much prefer pumpkins to carrots. This might be my new fall decadent treat!!

  6. This sheet cake screams fall! It’s delicious! My family loved it! The best thing I learned from making this cake is how to make cream cheese frosting! My favorite and I never knew it was so easy!

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