This Pumpkin Pie Cake combines the creamy texture of pumpkin pie with the buttery crumble of cake. An easy, cozy dessert perfect for fall.
If you can’t decide between Pumpkin Pie and cake, this Pumpkin Pie Cake gives you the best of both worlds. It has the creamy, spiced filling you love in pumpkin pie topped with a buttery, golden cake layer that’s perfectly sweet and crumbly. It’s an easy fall dessert that’s simple and delicious.
Made with pumpkin puree, warm spices, and a boxed cake mix, this recipe delivers all the comforting flavors of the season with minimal effort. The bottom bakes up soft and custard-like, while the top turns golden and slightly crisp creating that perfect contrast in every bite.
It’s a crowd-pleasing dessert that’s ideal for Thanksgiving, potlucks, or anytime you’re craving something cozy and full of pumpkin flavor. If you like easy cake recipes try Easy Pumpkin Dump Cake and Pumpkin Sheet Cake.
Table of contents
Why We Love This Recipe
- Best of both worlds – Combines the creamy, spiced filling of pumpkin pie with the buttery, soft texture of cake.
- Easy to make – Uses simple ingredients and minimal steps, perfect for busy fall baking.
- Perfect fall flavors – Pumpkin, cinnamon, nutmeg, and cloves create a warm, cozy dessert everyone will love.
- Crowd-pleaser – Ideal for Thanksgiving, holiday gatherings, or potlucks.
- Make-ahead friendly – Can be baked in advance and stored, making serving stress-free.
Ingredients
- Canned pumpkin – Smooth pumpkin puree that forms the flavorful base of the filling.
- Evaporated milk – Adds creaminess and richness to the pumpkin mixture.
- Sugar – Sweetens the filling and balances the spices.
- Cinnamon – Warm, aromatic spice that enhances the pumpkin flavor.
- Pumpkin pie spice – A blend of nutmeg, cloves, ginger, and cinnamon; homemade or store-bought works great.
- Yellow cake mix – Provides the buttery, tender cake layer that tops the pumpkin filling.
- Chopped pecans – Optional topping for crunch and a nutty finish.
Find the complete ingredient list at the bottom of the page.
Variation Ideas
- Cake Mix Options – While a yellow cake mix works perfectly, feel free to experiment with white, spice, or even butter cake mixes for a slightly different flavor.
- Nuts & Toppings – Chopped pecans add crunch, but you can substitute walnuts, sliced almonds, or even toasted coconut. For a fun twist, try sprinkling toffee bits on top.
- Serve With – Top slices with Homemade Whipped Cream, Cool Whip, or a scoop of No Churn Vanilla Ice Cream for an indulgent treat, especially when serving warm.
- Cooling & Serving – This cake can be enjoyed warm, straight from the oven, or at room temperature. Either way, it’s delicious and perfect for any gathering.
Step By Step Instructions
- Step 1 – Heat Oven – First, preheat oven to 350 degrees.
Step 2. Next, mix together the pumpkin, evaporated milk, and sugar on medium speed. Add eggs, salt, cinnamon and pumpkin pie spice in a large bowl.
Step 3. Pour cake batter into a greased 9×13-inch pan.
Step 4. Sprinkle the dry cake mix over the entire pumpkin mixture in the pan. Then spoon melted butter over the dry cake mix. Sprinkle chopped nuts.
Step 5. Bake the cake for 55 minutes. Serve warm or cold.
Expert Tips
- Prepare your baking dish – Lightly spray a 9×13-inch pan with cooking spray to prevent sticking and make cleanup easier.
- Layer ingredients carefully – Pour the pumpkin mixture first, then sprinkle the cake mix evenly over the top and drizzle with melted butter. This ensures the cake cooks evenly and develops a beautiful golden-brown top.
- Use canned pumpkin, not pumpkin pie filling – Pumpkin pie filling contains sugar and spices that can affect the texture and flavor. Stick with pure pumpkin puree for the best results.
- Choose the right pan size – A 9×13-inch baking dish works best. Using a smaller pan can cause the cake to overflow, while a larger pan may make it too thin.
Storage
Room temperature: Store the cake in an airtight container or cover tightly with plastic wrap. It will stay fresh for up to 3 days.
Refrigerator: Keep in an airtight container for up to 5 days. This is ideal if your kitchen is warm or if you’ve added whipped cream or ice cream toppings.
Freezer: You can freeze the unbaked or baked cake for up to 2 months. Wrap tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
More Easy Pumpkin Recipes
- The Easiest Pumpkin Pie Recipe
- Pumpkin Bars Recipe
- Salted Caramel Pumpkin Pie Recipe
- Pumpkin Bread Recipe
- Pumpkin Cake Recipe
- Pumpkin Bread Pudding
I’m so excited for you to try this pumpkin pie dump cake for Thanksgiving or any time of year. Once you make it, please leave a comment.
Pumpkin Pie Cake
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
See how we calculate recipe costs.
Instructions
- Preheat oven to 350 degrees F.
- Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.
- Pour into a greased 9×13-inch pan.
- Sprinkle the dry cake mix over the entire pumpkin mixture in the pan.
- Spoon melted butter over the dry cake mix.
- Sprinkle chopped nuts over all.
- Bake for 55 minutes.
- Serve warm or cold.
My husband says I have to make this pie cake every year now!
Woohoo! That’s so great to hear!
I made this on Thanksgiving for my family. Some prefer cake, others prefer pie. This was the best of both worlds and pleased everyone! A dollop of whipped cream finished it off to make it THE perfect dessert for all.
This is my favorite cake recipe! Fair warning, it’s highly addictive! 🤣 This is a great dessert to make when you want a change from plain pumpkin. I’ve made it with and without nuts and both ways are delicious!
I am not a big fan of pumpkin pie, but I do like pumpkin, so the idea of pumpkin pie cake was interesting to me. This was so good and I will make it again!
Made this but instead of a yellow cake mix used spice cake mix. SO good. The added spice works great. Thank you for sharing this recipe.
Great idea! I’m so glad you enjoyed it and love the idea of using the spice cake mix!
Does it taste better room temp or cold?
Betty – I prefer it room temperature. Let me know what you think!