I Am Baker

Pumpkin Pie Rose Cake

This “cake” was a fusion of two things I love.  My original Rose Cake design and Pumpkin Pie.  Let me be more specific… pumpkin pie smothered in whipped cream.

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie


I have to tell you, the Buttercream Rosette Cake is near and dear to my heart.  Its by far the most popular cake I have ever done.  Imagine my surprise seeing it in world famous bakeries or on a Pillsbury commercial or even in a book by the woman who made the Royal Wedding Cake!

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie

I just love how simple it is and how transitional it is.  It can be for man, woman or child.  It can be pink or brown or white.  It can be one tier or twelve.  It can be anything, just as long as you can imagine!

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie

In all seriousness, I want you to know that I share all my cakes with the intention that you would be inspired.  I hope that you will make them.

I would hope that you would present them to your loved ones and say, “I did that.”   I want you to know what its like to create beautiful and delicious things and to have people in awe of your talent!

Pumpkin Pie Rose Cake from iambaker.net #cake #pumpkinpie #rosecake

This cake is no exception.  Its not a cake… its a pie!  A Pumpkin Pie covered in whipped cream Rosettes.

And super easy to do.

I got a 30 oz can of Pumpkin Pie Mix. (follow the directions on the can for baking) and a pre-made pie crust.  I spread the pie crust into a 6in round springform pan.  Then prepared the pumpkin pie mix according to directions, then poured it into the uncooked pie crust.  Baked according to directions.  Let it cool and place in the fridge for one day. (For no reason other than I am insanely busy and couldn’t get to it in the same day)

Pumpkin Pie Rose Cake!  The perfect way to jazz up pumpkin pie!

When ready to make the Rose Cake:

Fill up a piping bag with a 1M or 2D tip and then the whipped cream. (I used Cool Whip)  Pipe out roses following my written tutorial for buttercream rosettes or watch my video tutorial on How to Make a Buttercream Rose Cake in Less Than Four Minutes!.

I sprinkled cinnamon (about 1 teaspoon) over the top, then chilled until ready to serve.

I have to tell you, this is the PERFECT way to dress up a pumpkin pie!

You can buy a store bought pie, remove it from the pan, then fill in around the bottom with whipped cream.  Then get to piping!  Pipe roses all over!  You now have a beautiful, easy, delicious and unique way to serve pumpkin pie!

Pumpkin Pie Rose Cake!  A great way to jazz up pumpkin pie!

I just hope that you all enjoy an equal whipped cream to pie ratio like I do.

And I hope that you are inspired to jazz up your pumpkin pie this year, and I just know you will be the hit of your Thanksgiving celebration!


  1. says

    This is my favorite way to decorate a cake (or pie) when I am in a hurry! It is so pretty always!!! I bet that is an amazing feeling to see your design in so many great places! You.are.amazing!!!! Love the pie to Cool Whip ratio in this :-)

  2. says

    Amanda, this is brilliant!! What a fabulous way to dress up a traditional pie. I think I have to try it. Think whip cream will pipe as well as cool whip? Or will it melt and get runny? I’ve never attempted to pipe it… I also just plop it on my pie.

  3. says

    This is absolutely stunning!!! Love love love it!
    AND I just read your post about instagram (completely understand!!).
    I love all things beautiful, handmade and creative. Would you mind if I shared this recipe from your facebook page on mine? (www.facebook.com/emmelinejanedesigns) I don’t have as many followers as you but I’m a sucker for a wonderful recipe!
    Looking forward to reading more!

    Emmeline x

  4. Rachael says

    This is so amazing I plan on doing this for thanksgiving. I’m putting the whipcream on the day of so should i put it in the refrigerator after I finish? If so, how long should I take it out before serving?

    Thank you!!!!

  5. says

    Using an electric mixer (I used the whisk attachment on my stand mixer), beat the cream cheese, vanilla, and sugar until light and creamy. Beat in 1/4 cup whipping cream until smooth (scrape and stir with spatula as necessary). Add the rest of the cream and beat until it has the consistency of whipped cream (don’t overmix). Spread half of the frosting between the two cake layers then spread the rest over the top layer. Decorate with pecan halves if you have some left over!

  6. Shal says

    I made this pie for Thanksgiving this year. What a show-stopper! Personally, I usually prefer cake than pie, but making it this way it was the best dessert on the table. We all kept going back for more! It was as if the layer of Cool Whip (I was going to whip my own cream, but after taking a poll of family, the easier Cool Whip way one the vote!) had created a perfect seal over the entire pie. The Cool Whip never caused the crust to be soggy, and it kept the pie from drying out in the ‘fridge. It was perfect this way, and I am looking for any excuse to make another one!


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