Easy Pumpkin Pie Cake Recipe: Your Go-To Fall Dessert with a Cake Mix

Indulge in the ultimate autumnal delight with our incredibly simple Pumpkin Pie Cake recipe! This decadent dessert effortlessly merges the rich, creamy texture of pumpkin pie with the moist, fluffy goodness of a classic cake. What makes it truly exceptional? It all begins with a convenient cake mix, making it one of the easiest, yet most impressive, treats you can whip up this fall. If you’re a devoted pumpkin fan, prepare to fall in love with every bite of this luscious creation, generously studded with chopped pecans and brimming with warm, comforting pumpkin flavor.

Forget complicated baking techniques and lengthy ingredient lists. This recipe proves that you don’t need to be a seasoned baker to create something truly extraordinary. Seriously, if you can toss a few ingredients into a bowl and stir, you’re well on your way to enjoying this delightful pumpkin pie cake. It’s the perfect solution for busy holidays, last-minute gatherings, or simply satisfying that seasonal pumpkin craving.

For those who appreciate the convenience and deliciousness of easy cake recipes, be sure to also explore our Easy Pumpkin Dump Cake and Pumpkin Sheet Cake. We also adore making Pumpkin Delight, another hassle-free dessert that celebrates the rich flavors of pumpkin.

Why We Love This Easy Pumpkin Pie Cake Recipe

This recipe isn’t just a cake; it’s a culinary masterpiece that delivers the satisfying richness of pumpkin pie and the comforting texture of a cake, all in one delightful dessert. It truly offers the best of both worlds, creating a unique and incredibly appealing treat that stands out from typical pumpkin desserts. The bottom layer bakes into a custardy, spiced pumpkin pie filling, while the top transforms into a moist, crumbly cake-like topping. The contrast in textures and the harmony of flavors are simply irresistible.

One of the main reasons this recipe consistently earns rave reviews is its sheer simplicity. It calls for only a handful of everyday, simple ingredients, many of which you likely already have in your pantry. This means less time spent grocery shopping and more time enjoying your creation. Moreover, the prep time is minimal, allowing you to whip up this show-stopping dessert without hours of effort. Whether you’re preparing for a large holiday feast or a cozy family dinner, this pumpkin pie cake is designed to make your life easier and your dessert table more delicious. Top it with a generous dollop of homemade whipped cream, and you have a truly luscious and sophisticated dessert that tastes like it came straight from a gourmet bakery, yet requires little more than basic mixing skills.

Simple Ingredients for Your Pumpkin Pie Cake

Gathering the ingredients for this pumpkin pie cake is straightforward, emphasizing convenience and accessibility. Each component plays a crucial role in creating the perfect balance of flavor and texture, from the creamy pumpkin base to the delightful cakey topping. We’ve selected ingredients that ensure a consistently delicious result every time.

• Canned Pumpkin: The star of the show, providing the rich, earthy flavor and creamy texture for the pie layer. Ensure it’s 100% pure pumpkin, not pumpkin pie filling.
• Canned Evaporated Milk: Adds an essential richness and creaminess to the pumpkin mixture, contributing to that signature pie-like consistency.
• Sugar: Sweetens the pumpkin base to perfection, balancing the spices.
• Cinnamon: A classic warm spice that beautifully complements pumpkin.
• Pumpkin Pie Spice: (Homemade pumpkin pie spice is so easy and adds an extra layer of freshness!) This blend of spices is key to achieving that distinctive, comforting autumn flavor profile.
• Eggs: Act as a binder, giving structure and richness to the pumpkin layer, similar to a traditional pumpkin pie.
• Salt: A pinch enhances all the other flavors, making the dessert more vibrant.
• Yellow Cake Mix: The secret to this “dump cake” style dessert’s ease. It forms the tender, crumbly cake topping.
• Melted Butter: Soaked into the dry cake mix, it creates a golden, buttery crust that perfectly contrasts the soft pumpkin layer.
• Chopped Pecans: Provides a delightful crunch and nutty flavor, enhancing the overall experience.

You can find the complete ingredient list with precise measurements in the recipe card at the bottom of the page. This carefully curated list ensures a straightforward baking process with delicious results every single time.

Delicious Variation Ideas for Your Pumpkin Cake

While our classic Pumpkin Pie Cake recipe is perfect as is, it’s also incredibly versatile, allowing you to easily customize it to your personal preferences or what you have on hand. These variations can add new dimensions of flavor and texture, ensuring this dessert never gets old.

• Cake Mix Flavors: We typically use a classic yellow cake mix for its gentle sweetness and complementary flavor profile. However, feel free to experiment! A white cake mix will yield a lighter, more vanilla-forward top layer, while a spice cake mix will amplify the autumnal flavors, making it even more aromatic. For a bolder twist, consider a chocolate cake mix for a unique “chocolate pumpkin” experience.
• Chopped Nuts & Add-ins: Chopped pecans are our go-to for their buttery crunch and flavor that pairs beautifully with pumpkin. But don’t limit yourself! Sliced almonds, chopped walnuts, or even hazelnuts can be fantastic alternatives. For a nut-free option, you can simply omit them. Alternatively, get creative with other add-ins:
  • Shredded Coconut: Toasted or untoasted, it adds a tropical hint and delightful chewiness.
  • Toffee Bits: For a buttery, caramel-like sweetness and a bit of chew.
  • Chocolate Chips: Mini chocolate chips sprinkled over the cake mix layer would create a delicious molten chocolate swirl.
  • Dried Cranberries: Add a tart, festive pop of color and flavor, especially good for holiday baking.
• Topping Extravaganza: The right topping can elevate your pumpkin pie cake from delicious to absolutely divine.
  • Whipped Cream or Cool Whip: A light and airy classic that provides a wonderful creamy contrast.
  • Vanilla Ice Cream: Especially when serving the cake warm, a scoop of melting vanilla ice cream is pure bliss.
  • Caramel Drizzle: A luscious swirl of warm caramel sauce adds an extra layer of sweetness and sophistication.
  • Powdered Sugar: A simple dusting for an elegant, understated finish.
  • Cream Cheese Frosting: For those who love a richer, tangier topping, a light cream cheese frosting would be heavenly.
• Sweetener Options: If you prefer a deeper, more molasses-rich sweetness, swap the white sugar for brown sugar. The combination of brown sugar and cinnamon with the other ingredients creates an even more intensely autumnal flavor profile. This simple switch can make a noticeable difference in the overall depth of the dessert.
• Serving Temperature: This cake is incredibly versatile when it comes to serving. While it’s absolutely perfect served warm, fresh from the oven, allowing it to cool completely allows the pumpkin pie layer to set more firmly, creating a cleaner slice and a distinct pie-like texture. Both options are delicious, so choose based on your preference and the occasion!

How to Make Pumpkin Pie Cake: Step-by-Step Guide

Creating this pumpkin pie cake is surprisingly simple, designed for maximum flavor with minimum fuss. Follow these straightforward steps to bake a delightful fall dessert that will impress everyone.

• Step 1 – Preheat Oven: First things first, get your oven ready. Preheat it to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the correct temperature for even baking as soon as your cake is prepared. Don’t forget to lightly grease your 9×13-inch baking pan to prevent sticking and ensure easy serving.

Step 2. Create the Pumpkin Base: In a large mixing bowl, combine the canned pumpkin, evaporated milk, and sugar. Mix these ingredients thoroughly on medium speed until well combined and smooth. Next, add the eggs, salt, cinnamon, and pumpkin pie spice. Continue mixing until all the spices are fully incorporated and the mixture is uniform. This creates the rich, flavorful foundation of your pumpkin pie cake.

Step 3. Pour into Pan: Once your pumpkin mixture is ready, pour it evenly into the greased 9×13-inch baking pan. Use a spatula to ensure the base is spread smoothly from edge to edge. This forms the “pie” layer of your cake, which will become deliciously creamy once baked.

Step 4. Add the Topping Layers: This is where the magic of the “dump cake” style comes in. Evenly sprinkle the dry yellow cake mix over the entire surface of the pumpkin mixture in the pan. Do not mix it in! Next, spoon the melted butter carefully and as evenly as possible over the dry cake mix. The butter will soak into the cake mix during baking, creating a delicious, buttery, cake-like crust. Finally, sprinkle the chopped pecans over the top for added texture and nutty flavor.

Step 5. Bake to Perfection: Place the pan in your preheated oven and bake for approximately 55 minutes. The cake is done when the topping is golden brown and the pumpkin layer appears mostly set, though a slight jiggle in the center is normal as it will continue to firm up while cooling. Once baked, remove from the oven and let it cool slightly before serving. This pumpkin pie cake can be enjoyed warm, offering a cozy, comforting experience, or chilled to allow the flavors to meld and the texture to firm up further. Both are absolutely delicious!

Expert Tips for the Perfect Pumpkin Pie Cake

Achieving a consistently perfect Pumpkin Pie Cake is easy with a few insider tips. These simple guidelines will help you avoid common pitfalls and ensure your dessert is a triumph every time.

• Prepare Your Baking Dish Properly: Don’t skip this crucial step! We highly recommend thoroughly spraying your 9×13-inch baking dish with cooking spray, or lightly greasing it with butter and flour. This creates a non-stick surface, making it incredibly easy to serve neat slices of the cake and, just as importantly, ensures a quick and effortless cleanup afterward. A well-prepared pan means less stress and more enjoyment.
• Understanding the Layering: The success of this “dump cake” style recipe relies on proper layering. After pouring the wet pumpkin cake ingredients, the dry cake mix is sprinkled directly on top. It’s vital not to stir these layers together. The melted butter then spooned over the dry mix will soak in during baking, creating a magnificent golden-brown, slightly crumbly, and cake-like topping. This layering technique is what gives the dessert its unique dual texture – a creamy pumpkin base with a delicious cake crust.
• Use Canned Pumpkin, Not Pumpkin Pie Filling: This is perhaps the most critical tip! Always ensure you are using 100% pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugars, spices, and sometimes even thickeners, which would significantly alter the flavor profile and texture of this recipe, leading to an overly sweet or incorrectly set dessert. Always double-check the label!
• The Right Baking Dish Size: Stick to a 9×13-inch baking pan as specified in the recipe. This size is essential for the ingredients to spread and bake correctly, allowing both layers to cook through perfectly. Using a smaller pan risks the cake overflowing in your oven, creating a messy situation, or resulting in a cake that is too thick and won’t cook evenly in the center. Conversely, a larger pan might yield a cake that’s too thin and dries out quickly.
• Allow for Proper Cooling: While delicious warm, the pumpkin layer of this cake needs time to fully set, just like a traditional pie. Allowing the cake to cool for at least 30 minutes, or even longer on a wire rack, will help the creamy pumpkin custard firm up, making for cleaner slices and a more stable dessert. If you prefer it warm, a slight cooling period is still beneficial.

Frequently Asked Questions About Pumpkin Pie Cake

Have questions about making, storing, or serving your Pumpkin Pie Cake? We’ve got you covered with answers to some of the most common inquiries, ensuring you enjoy this delicious dessert to the fullest.

How should I store leftover Pumpkin Pie Cake?

For optimal freshness and food safety, store any leftover pumpkin pie cake in the refrigerator. Before storing, make sure the cake has cooled completely to room temperature. Once cooled, cover the cake tightly with plastic wrap or transfer it to an airtight container. Stored properly in the fridge, your pumpkin pie cake will remain delicious for approximately 3 to 4 days.

How do I know when the Pumpkin Pie Cake is fully baked?

We recommend baking this cake for about 55 minutes. Baking times can vary slightly depending on your specific oven, so it’s a good idea to start checking around the 50-minute mark. The top crust should be golden brown. While the center of the pumpkin layer may still have a slight “jiggle” when you gently shake the pan, this is perfectly normal. Similar to a cheesecake or traditional pumpkin pie, the center will continue to set and firm up as the cake cools on the counter or on wire racks.

Can I freeze Pumpkin Pie Cake?

Absolutely, pumpkin pie cake freezes beautifully! Once the cake has cooled completely to room temperature, you can freeze it whole or in individual slices. To do so, wrap the cake securely in plastic wrap, then an additional layer of aluminum foil. This double layer helps prevent freezer burn and keeps the cake fresh. Place the wrapped cake in a freezer-safe container or bag. This cake can be stored in the freezer for up to 2 months.

When you’re ready to enjoy it, simply transfer the frozen cake to the refrigerator and allow it to thaw overnight. We love to gently reheat thawed slices in the microwave or oven for a warm, comforting treat, but it’s equally delicious served chilled.

Is this considered a “dump cake”?

Yes, this Pumpkin Pie Cake is indeed a type of dump cake! The term “dump cake” refers to a dessert where ingredients are simply “dumped” into a pan in layers, with minimal mixing. This recipe perfectly fits that description, as the dry cake mix and melted butter are layered over the wet pumpkin mixture without being combined beforehand. This method is famous for its incredible ease and delicious, fuss-free results.

Can I make this Pumpkin Pie Cake ahead of time for a holiday meal?

Absolutely! This Pumpkin Pie Cake is an excellent make-ahead dessert, perfect for busy holiday preparations like Thanksgiving or Christmas. You can bake it a day or two in advance. Simply bake, let it cool completely, cover it tightly, and refrigerate. When ready to serve, you can enjoy it cold, at room temperature, or gently warm it up in the oven for a freshly baked feel. Making it ahead helps reduce stress on the day of your event.

Explore More Easy Pumpkin Recipes

If you’ve fallen in love with the comforting flavors of pumpkin, you’re in luck! We have an array of other simple and delicious pumpkin recipes that are perfect for autumn baking, holiday gatherings, or simply enjoying a cozy treat at home. Each recipe is designed for ease and maximum flavor.

• The Easiest Pumpkin Pie Recipe
• Pumpkin Bars Recipe
• Salted Caramel Pumpkin Pie Recipe
• Pumpkin Bread Recipe
• Pumpkin Cake Recipe
• Pumpkin Bread Pudding

We are genuinely excited for you to try this incredibly easy and delicious pumpkin pie cake, whether it’s for your Thanksgiving feast, a special fall occasion, or just because! Once you’ve had a chance to bake and savor this delightful dessert, please do us a favor and leave a comment below. We love hearing about your experiences and how much you enjoyed it. Happy baking!

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Pumpkin Pie Cake

4.65 from 14 votes

Pumpkin pie cake is easy to make and it all starts with a cake mix. Pumpkin fans will love this decadent cake with chopped pecans and pumpkin. It’s the perfect festive dessert for any fall gathering!

Prep Time
15 minutes mins

Cook Time
55 minutes mins

Total Time
1 hour hr 10 minutes mins

Servings
9

Cuisine
American

Course
Dessert

Calories
344

Author
Carrie Barnard

Ingredients

• ▢ 1 16 ounce can pumpkin
• ▢ 1 12 ounce can evaporated milk
• ▢ 1 /2 cups sugar
• ▢ 2 eggs
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1 yellow cake mix
• ▢ 1/2 cup butter
• ▢ 1 cup chopped pecans

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Instructions

• 1
  Preheat oven to 350 degrees F (175 C). Lightly grease a 9×13 inch baking pan.
• 2
  In a large bowl, mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon, and pumpkin pie spice until smooth and well combined.
• 3
  Pour the pumpkin mixture evenly into the greased 9×13-inch pan.
• 4
  Evenly sprinkle the dry cake mix over the entire pumpkin mixture in the pan. Do not stir.
• 5
  Spoon the melted butter carefully and evenly over the dry cake mix layer.
• 6
  Sprinkle chopped pecans over the top of the butter and cake mix.
• 7
  Bake for 55 minutes, or until the topping is golden brown and the pumpkin layer is mostly set.
• 8
  Remove from oven and let cool slightly before serving warm, or cool completely to serve at room temperature or chilled.

Nutrition Facts

Calories 344kcal, Carbohydrates 32g, Protein 6g, Fat 23g, Saturated Fat 9g, Cholesterol 74mg, Sodium 276mg, Potassium 282mg, Fiber 3g, Sugar 28g, Vitamin A 8309IU, Vitamin C 3mg, Calcium 132mg, Iron 1mg

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