Fall is here, and with it comes all things pumpkin! I don’t know about you, but pumpkin pie has always been a must-have on my Thanksgiving table. But what if I told you there’s a way to take that traditional pumpkin pie to the next level? Enter the Pumpkin Pie Cake—a delightful mashup of the classic pumpkin flavor you love, combined with the rich texture of a cake. Trust me, this is even better than pumpkin pie!
The smell when this Pumpkin Pie Cake is baking will fill your house with that cozy fall aroma, and the first bite? Pure autumn bliss! This recipe is perfect for when you want all the flavors of pumpkin pie but in a more casual, cake-like form that’s easy to make and share. I know it’ll become a new favorite in your holiday recipe rotation.
Ingredients You Will Need For Pumpkin Pie Cake Recipe
You only need a handful of simple ingredients to make this Pumpkin Pie Cake. Most of them might already be in your pantry!
- 1 can (15 oz) pumpkin puree – the star of the show!
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup sugar
- 2 tsp pumpkin pie spice
- 1 box yellow cake mix – this is the secret to that “cake” layer!
- 1 cup butter, melted
- Whipped cream (optional) – for serving, because who doesn’t love a little extra indulgence?
How to Make Pumpkin Pie Cake: Step By Step
Making this cake is incredibly easy. It’s one of those recipes where you just mix, layer, and bake—no complicated steps! Here’s how to make it:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth and well combined.
- Pour the pumpkin mixture into your prepared baking dish. This will be the base of your cake.
- Sprinkle the dry yellow cake mix evenly over the top of the pumpkin layer. Don’t mix it in—just let it sit on top.
- Drizzle the melted butter all over the top of the cake mix. This will help create that delicious, golden crust.
- Bake for 50–60 minutes, or until the top is golden brown and the center is set. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before serving, but it’s best served warm. Top with whipped cream for an extra special touch!
Nutritional Information & Health Benefits
Details
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings
Nutritional Information
Serving Size: 1 piece (1/12 of the cake)
Calories: 350 kcal
Sugar: 25 g
Sodium: 380 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 85 mg
Notes and Tips for Perfect Pumpkin Pie Dessert
- Don’t stir the cake mix into the pumpkin layer! Letting it sit on top gives you that wonderful contrast between the soft pumpkin layer and the crispy, buttery cake.
- Keep an eye on the cake during the last 10 minutes of baking. Every oven is different, and you don’t want the top to get too dark.
- If you like a more spiced flavor, you can add a little extra pumpkin pie spice or even some ground cinnamon to the pumpkin mixture.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, which would throw off the balance of flavors in the cake.
Do I need to refrigerate Pumpkin Pie Cake?
Yes, after the cake cools down, you should refrigerate it. Since it contains eggs and dairy, it’s safest to store it in the fridge. Just cover the dish with plastic wrap, and it’ll stay fresh for 3-4 days.
Can I make this ahead of time?
Absolutely! This cake tastes just as good (if not better) the next day. You can make it a day ahead, refrigerate it, and then serve it chilled or gently warmed up.
Storage Instructions
Store any leftovers covered in the refrigerator for up to 3-4 days. You can reheat individual servings in the microwave for 15–20 seconds to warm them up slightly, or you can enjoy the cake cold—it’s delicious both ways!
More Delicious Fall Recipes
Final Thoughts: Why You’ll Love Pumpkin Pie Cake Recipe
I hope you love this Pumpkin Pie Cake as much as I do! It’s easy, delicious, and a guaranteed crowd-pleaser. If you try it, let me know what you think! Happy baking!
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Pumpkin Pie Cake Recipe: Even Better Than Pumpkin Pie
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pumpkin Pie Cake is an easy, delicious twist on the classic pumpkin pie! With a layer of creamy pumpkin filling and a crispy, buttery cake topping, this recipe is perfect for fall gatherings and holidays. It’s simple to make, requires minimal effort, and tastes even better than traditional pie!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup sugar
- 2 tsp pumpkin pie spice
- 1 box yellow cake mix
- 1 cup butter, melted
- Whipped cream (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice. Mix until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer—don’t stir!
- Drizzle the melted butter over the top of the cake mix.
- Bake for 50–60 minutes, or until the top is golden brown and the center is set.
- Allow the cake to cool slightly before serving. Enjoy warm, topped with whipped cream if desired!
Notes
- Use spice cake mix instead of yellow for a stronger fall flavor.
- Chopped pecans or walnuts sprinkled on top before baking add a nice crunch.
- Store leftovers in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Pie Cake, Pumpkin Dessert, Easy Fall Recipe, Thanksgiving Dessert