Pumpkin Churro Cake Recipe

5 / 5 (1 review) 2 Comments

Thanksgiving Dessert Idea: Pumpkin Churro Cake!

Moist pumpkin cakes coated with cinnamon and sugar and sandwiched between layers of cream cheese frosting! Yum!

Layer cakes are a great choice for special occasions because they look so impressive, but are not difficult to make. The pumpkin and the fact that you bake the cakes the day before, make this cake a nice option for a Thanksgiving dessert!


I used 9-inch round cake pans for this cake, but use can you 8-inch instead if you want. I really like the way these Nordic Ware cake pans work out for me. I picked some up a few years ago and it is a pleasure to use them. I don’t have sticking issues and the outside of the baked cakes don’t get too dark either.

Speaking of sticking, you will want to butter and flour your pans or use the Bakers Joy Spray. Another option is to line the bottom of your pans with parchment paper. Regular old cooking spray might not cut it with layer cakes, especially if your pans leave something to be desired. You don’t want an essential part of your layer stuck in the pan.


I bought these Evenbake Cake Strips because they look so handy and I like to make layered cakes every once in a while. The strips are aluminized fabric with Velcro fasteners on each end. Get them wet, wrap one around each pan and you get level, moist cakes. Do they work? Yes! The cakes are moist and bake perfectly flat.

Another easy and cheap way to do this is to cut a hand towel into strips, saturate the strips with water, wrap one around each pan, and secure with a safety pin. Flat, level cakes!


If your cakes are still fairly soft after being refrigerated, it might be helpful to stick them in the freezer for an hour or so before you start dipping. Either way it works out fine, just be careful while handling the layers. One of my layers started falling apart a bit, but it was salvageable.


That layer starting to fall apart wasn’t the only little mishap I experienced with this cake. While the cakes were cooling the night before, my little miss decided to dig in. She was pretty upset that I caught her, but easily consoled with a hug. 😉

Tip: Don’t leave your cakes unattended, especially if someone in your household cannot resist treats.

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  • Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 cups 100% pure pumpkin
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 large eggs
  • Churro Coating

  • 1/4 cup salted butter, melted
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon
  • Frosting

  • 1 cup salted butter, softened slightly
  • 8 ounces cream cheese, softened slightly
  • 3 tablespoons milk
  • 2 teaspoons vanilla
  • 6 cups powdered sugar


  1. Preheat oven to 350. Butter and flour 3 8- or 9-inch round cake pans. I have used Baker's Joy spray with success. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. In a large bowl, or that of a stand mixer, beat together pumpkin, sugar, oil, and eggs on medium speed until combined. Slowly add the flour mixture, beating on medium speed until combined, scraping the sides of the bowl as needed.
  3. Divide the batter into the 3 prepared pans and bake for about 45 minutes, until tops spring back when lightly touched in the center. Let cool in pans on a wire rack for 10 minutes before removing from pans to cool completely.
  4. Once cool, cover each cake in plastic wrap and refrigerate for several hours or overnight. This will help the cakes firm up enough to be dipped in the churro coating.
  5. Slice off domed tops and level cakes, if needed. Whisk together the cinnamon and sugar for the coating and pour it onto a large plate. Brush cakes with melted butter, then roll the cakes in the cinnamon sugar, coating the sides, tops, and bottoms. Place cakes on individual plates once each is finished.
  6. In a large bowl, beat butter, cream cheese, milk, and vanilla on medium speed until smooth. Slowly add the powdered sugar, blending until just combined each time. Increase mixer speed to high and beat until fluffy and smooth.
  7. Assemble and frost the cake, leaving the edges bare. Top with leftover cinnamon sugar, if desired.

Recipe Source: Confessions of a Cookbook Queen

Ingredients: Cinnamon, Pumpkin
Meal Type: Desserts, Fall, Thanksgiving
Categories: Cakes and Cupcakes

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