Pumpkin Pie Cake is so easy to make and it all starts with a cake mix. If you are a pumpkin fan, you will love this decadent cake with chopped pecans, pumpkin and more.
This has to be one of the easiest cake recipes but one of the most delicious. You don’t need to be a baker to whip this up. Seriously if you can toss a few things into a bowl and stir, you can make this easy cake recipe.
If you like easy cake recipes try Easy Pumpkin Dump Cake and Pumpkin Sheet Cake.
Table of contents
Why we love this recipe
It tastes like pumpkin pie and pumpkin cake all in one. The best of both worlds. Top it with homemade whipped cream and you have a really luscious dessert.
The pumpkin pie cake recipe only calls for simple ingredients and minimum prep time.
Ingredients
- Can Pumpkin
- Can Evaporated Milk
- Sugar
- Cinnamon
- Pumpkin Pie Spice (Homemade pumpkin pie spice is so easy.)
- Yellow Cake Mix
- Chopped Pecans
Find the complete ingredient list at the bottom of the page.
Variation Ideas
- Cake Mix – We used a yellow cake mix in this recipe. But you can use any flavor of cake mix. Make this recipe with a white cake mix or a spice cake mix for delicious flavor.
- Chopped Nuts – We can mix this recipe without nuts but we love to top with chopped pecans. Feel free to use other types of nuts. Slice almonds or chopped walnuts for a delicious variations. You can even use shredded coconut or toffee bits.
- Topping – You can serve this pumpkin pie cake topped with a whipped cream or cool whip. When we serve it warm, we love to top with vanilla ice cream.
- Brown Sugar – If you prefer you can use brown sugar instead of white sugar. Sugar and cinnamon is the perfect combination when mixed with the other ingredients.
- Cool Completely – This recipe is perfect to serve warm or at room temperature.
How to Make Pumpkin Pie Cake
- 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 Baking Dish – We recommend spraying the baking dish with cooking spray. This helps to easily serve the dump cake and for an easy clean up.
- Layer Ingredients – After pouring the pumpkin cake ingredients layer the cake mix and melted butter over the top. This allows for the cake to cook perfectly and with a golden brown top.
- Pumpkin – Make sure to use Can Pumpkin and not pumpkin pie filling to make this recipe. Pumpkin Pie Filling does not work in this recipe.
- Baking Dish – Make sure to make this cake in a 9×13 baking pan. It baked in a smaller pan it could overflow in your oven or be to thin.
Frequently Asked Questions
Store the leftovers in the refrigerator for best results. Make sure the pumpkin pie cake has cooled before storing. Cover the cake with a plastic wrap and it will last about 3 to 4 days in the fridge.
We cooked this cake in about 55 minutes. Cooking time will vary based on your oven but I would check it around this time. The center maybe jiggly but it will finish cooking as it rests on the counter.
The center will stiffen as the cake cools on wire racks.
Yes, you can freeze pumpkin pie cake. Once the cake has cooled to room temperature, place the cake in a freezer safe container. Make sure to cover with plastic wrap and aluminum foil to ensure no freezer burns.
This cake will last up to 2 months in the freezer.
Once you are ready to serve, allow the pumpkin cake to thaw overnight in the fridge. We like to reheat and serve warm. But you can also serve cold.
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
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!