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
Scale
- 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