You have to try our Pumpkin Pie Cake. The best of both worlds come together and create the ultimate Thanksgiving dessert. All your guests will love it!
We love Fall pumpkin recipes. Our mom got this Pumpkin Pie Cake recipe years ago at a church party.
It is a cross between pumpkin pie and cake. It’s moist and so delicious. You can also top it with whipped cream or vanilla ice cream. You can’t go wrong with this one.
If you don’t love pumpkin pie, try this pumpkin pie CAKE.
Pumpkin pie haters are all among us. I personally love anything with pumpkin, so I am a huge pumpkin pie fan, but there are some people out there, that just don’t love it.
That’s totally fine and understandable. I get that it’s not the most flavorful pie, but, it’s tradition?
Anyway, this Pumpkin Pie Cake is perfect for those pumpkin pie haters, because it tastes like cake. It has a little bit of a pumpkin pie bottoms, but the crunch of the pecans, and the sweet taste of the cake totally distracts.
If you are looking for a dessert that is going to please everyone this Thanksgiving, you have to try this Pumpkin Pie Cake Recipe.
Tips for making pumpkin pie cake:
This recipe was a little foreign to me. I had always had it made for me, but I never made it myself until recently.
I was shocked when the center was so jiggly as it was cooking, but I can assure you, it sets up.
This recipe is pretty easy, and you’ll be surprised how simple it is to make; especially when you bring it out of the oven and it looks like a beautiful masterpiece.
Here are some tips for making it, so you know you are making it correctly.
- This recipe is best, when made in a 9×13 inch pan. Don’t try to fit it in a smaller or larger pan, it will overflow, or be extremely thin, and all the flavor won’t be there. We definitely recommend keeping it to a 9×13 inch pan.
- You will want to be sure to spray your pan with non-stick cooking spray. I recommend using either a butter-based spray, or olive oil spray.
- As you sprinkle the cake mix over the liquid, it shouldn’t seep down into the pumpkin pie. They should stay separate. If it is, you are probably being too rough with it. Just lightly sprinkle the cake mix.
- It may look a little bit strange at first. I promise you, once you pour the butter on, and allow it to cook in the oven for a little while, you are going to be surprised how well it turns out after baking.
- Be sure you are evenly distributing the butter. This is kind of tricky because it’s hard to spread it out, especially when it’s on uneven cake areas.
- Again, once it cooks, the butter will continue to seep and spread, and it won’t be so dry.
- Place in the oven and bake for 55 minutes. If your center is still a little jiggly when you remove it from the oven, that’s okay. Once you refrigerate it, it will stiffen up. It’s just like baking a pumpkin pie.
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Looking for more pumpkin inspired recipes?
- Pumpkin Cupcakes with Cream Cheese Frosting
- Buttermilk Pumpkin Donuts with Maple Glaze
- Cream Cheese and Pumpkin Roll Bars
- Roasted Pumpkin Spice Almonds
- White Chocolate Cheesecake Pumpkin Cookies
- No Bake Pumpkin Pie Recipe
Complete your Thanksgiving meal with our favorite dishes:
- 30 Minute Dinner Rolls
- Grandma’s Thanksgiving Stuffing
- Green Bean Casserole
- Slow Cooker Creamy Mashed Potatoes
- How To Make Turkey Gravy From Scratch
- Slow Cooker Macaroni and Cheese
- Strawberry Jello Fluff Salad
- Easy Sweet Cornbread
- Simple Pumpkin Pie
- Caramel Pumpkin Poke Cake
- Fluffy Cranberry Salad
Serves: 20
Pumpkin Pie Cake Recipe
5 from 1 vote
Get the best of both worlds (cake AND pie) with our delicious Pumpkin Pie Cake!
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
PrintPin
Ingredients
- 1 16 ounce can pumpkin puree
- 1 12 ounce can evaporated milk
- 1 ½ cups sugar
- 3 eggs
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 15.25 ounce box yellow cake mix
- 1 cup butter
- 1 cup chopped pecans
- whipped topping optional garnish
- caramel topping optional garnish
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.
Notes
- We love this cake topped with whipped cream or ice cream and caramel.
- Nutritional info does not include optional garnishes.
Nutrition
Calories: 113 kcal · Carbohydrates: 17 g · Protein: 2 g · Fat: 5 g · Saturated Fat: 1 g · Cholesterol: 26 mg · Sodium: 80 mg · Potassium: 48 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 66 IU · Vitamin C: 1 mg · Calcium: 23 mg · Iron: 1 mg
Equipment
9×13" Pan
Mixing Bowl
Microwave Safe Bowl
Recipe Details
Course: Dessert
Cuisine: American
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Join The Discussion
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Deb Williams says:
Just wondering if I could use a spice cake mix in place of yellow cake? I think I've made this before...... Seems familiar.
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Life with Kaishon says:
This sounds fantastic! Thanks for sharing the recipe!
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Kimberly Storti says:
Am making this weekend!!!
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Marie Thomson says:
Quick & Easy Pumpkin Cupcakes Fix these cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Kids will love this sweet and spicy finger-food and clean-up will be a breeze. Recipe Cookbook Nestle® Very Best Baking -------------------------------------------------------------------------------- Prep Time 5 minutes -------------------------------------------------------------------------------- Cooking Time 18 minutes -------------------------------------------------------------------------------- Serves 24 -------------------------------------------------------------------------------- --------------------------------------------------------------------------------Ingredients 1 package (18.25 oz.) spice cake mix 1 can (15 oz.) LIBBY ® 100% Pure Pumpkin 3 eggs 1/3 cup vegetable oil 1/3 cup water 1 container prepared cream cheese or vanilla frosting --------------------------------------------------------------------------------Directions PREHEAT oven to 350°F. Paper-line or grease 24 muffin cups.BLEND cake mix, pumpkin, eggs, vegetable oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.
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Mariel @ Or so she says... says:
I'm all over ANYTHING pumpkin. Thanks for another great one, ladies!
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Luv What You Do says:
This is my kind of cake! I will be saving it for my fall MUST MAKE list!
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Cyd says:
Spice cake would be delicious too!
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Jaclyn K says:
Had this today. It was so good. I will be making this again!!!
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EsTee says:
Wow!!! I made this last night to go with the slow cooker pulled beef sandwiches (which were also AMAZZZZING) and all I can say is WOW!!! Everyone was in love with this dessert...noone could get enough!! THank you!!
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norniea says:
This was my first time making this type of 'cake'. I may eat the whole pan myself! I added some extra crumble to the nuts on top with oatmeal,& a little brown sugar, then added crushed gingersnap cookies to the top the last few minutes of baking. So darn good! Thanks for posting this. I just gained 10 pounds!
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Jill Nichlson says:
This was delicious! And could not have been easier. Thanks for the recipe!
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Diane Sundvik says:
I have been making this cake since 1980 when a friend of mine brought it to our Thanksgiving dinner. My family asks for it every year. Now my daughter is making it for her friends. I would say it's best when served cold. That way the pumpkin layer on the bottom stays firm. Enjoy!
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Lolette Stephenson says:
I made this for the first time this weekend for an early Thanksgiving dinner with family. There were several desserts and this one got gobbled up fast. When everyone says "I need the recipe for this", you know its a true winner. Thank You !!!!!
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Ljubica says:
I am not familiar with this cake mix, we don`t have such thing in my country. Can you please tell me what is it, is it some kind of flower, can I replace it with regular flower and what amount goes for this pumpkin pie cake? Thank you very much.
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Cyd says:
We have only made this with the yellow cake mix, we have never substituted anything else. You can order cake mixes off of Amazon. Not sure what country you are from and how expensive that would be.
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Bonnie says:
I watched your video on how to make this and I thought she said brown sugar but the recipe above just says sugar. Which one would it be? Thanks!
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Cyd says:
Sorry about that. It is 1 1/2 cups of sugar. No brown sugar in this recipe.
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Michele says:
I want to make this recipe today, but really hate to use a box cake mix for the top. I have recipes to substitute for the box mix, but just wondering if you have any other suggestions?
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Cyd says:
We have only made it like the recipe directs. We used the boxed cake mix. Tastes amazing!
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Brenda says:
Has anyone tried making a GLUTEN FREE version of this cake?
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Heidi says:
My pumpkin pie cake is in the oven right now. It is starting to smell soo good. I will let you know how it turned out. Thank you.
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Michelle says:
Sounds wonderful. I am making this at for fall festival with neighbors !
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Sandy Dvorak says:
This cake smells delicious--just took it out of the oven, but made it for tomorrow. Do I need to keep it in the frig overnight?
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Cyd says:
We keep extra in the refrigerator. It's ok to set out for an hour or two, but any leftovers go in the fridge.
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melonie says:
Will this cake be solid in the middle or liquid like? It's been in for 55 minutes but it doesn't seem done to me. Help..... please
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Cyd says:
You could try cooking a little longer than 55 minutes if it's way gooey. It's similar to pumpkin pie. It will set up a little after removing from the oven. It is not liquid like at all. We have never had a problem with it. Is your oven temp accurate? Hope it turns out well for you! :)
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Lyndy says:
I've made plenty of recipes from this site (and Pinterest), so I'm used to the quick and easy formulas you use in your recipes. However, this had no flavor. Well not the pumpkin pie flavor that I expected. The cake topping had flavor, but there was no pumpkin pie flavor. Not worth the butter that this recipe calls for. Off to find something butter worthy.
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CuriousMargie says:
Y'all have never led me wrong. This is in the oven right now. I'm a transplant from NOLA who's currently experiencing -20F windchill for the first time in Edmonton, Alberta. Your cake might actually save my life. Happy Holidays and thanks for all the great recipes!!!
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Chie says:
I made this for Thanksgiving, and everyone just loved it! I added just a little bit of flour to the pumpkin mix and used 1/4 cup less sugar. I topped it with chopped pecans. Next time, I will probably use 3/4 of suggested quantity of yellow cake mix and butter.
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Mona saunders says:
I just did this but cake mix I put on top is still dry cake mix and looks like I just dumped a lot of powdered sugar on top of pumpkin mix. Not what I expected
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Cyd says:
You still have other ingredients to add to the top of the dry cake mix. You add a cup of melted butter, and the chopped nuts. That will mix in with the dry cake mix. We have never had a problem with this recipe.
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Kelly says:
I'm not a huge pumpkin fan but my mom made this the other day and it was seriously delicious!! Thank you! Definitely a keeper and great for Thanksgiving if you aren't into pumpkin pie.
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Eunice says:
I assume this is pure canned pumpkin??? Let me know as I would love to make this for Thanksgiving.Looks delicious and I know it will taste good.Thanks
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Kirstin Abbott says:
I've been looking for a recipe like this and yours looks SO GOOD! I'd like to try to make it gluten free. The pictures of the dessert show a caramel looking sauce over the top but I don't see that in the instructions. Do you have a recipe for that, too?
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Martha says:
My mom’s recipe similar to this is called Pumpkin Squares. Our trick to incorporate the butter into the cake mix is to NOT melt the butter and instead cut the butter into the mix (with a pastry cutter) in a bowl before sprinkling on top of the pumpkin mix. That way you didn’t end up with any dry cake mix! Yummy!!! 😋😋😋
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Amy says:
Wondering the same thing!
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John says:
Going to try it today
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GKP says:
I find that 1 cup of sugar is plenty. Just a personal preference. I love this recipe. So easy
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Diana M York says:
I made ur receipt I used Betty Crocker n many others before and hrs was the best, everything came out perfect thank you
About The Author:
Momma Cyd
Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen, as well as responds to all the questions and comments on every post.
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