In today’s post: Pumpkin pie cake is your new favorite pumpkin dessert!
I first shared this recipe a few years ago, but it’s been so popular I decided it needed new photos and a printable recipe card to go along with it. This is pumpkin pie cake, an amazing update to pumpkin pie that ditches the traditional crust in favor of buttery cake-crumbles. It’s easy to make, feeds a crowd, and will be loved by everyone, even pumpkin pie haters like me. Plus it’ll make your house smell divine.
Pumpkin Pie Cake
The first time I tried this recipe I wasn’t sure what to expect. Pie? Cake? Something in between? Well, it’s definitely part pumpkin pie, creamy and spiced to perfection.
But instead of a crust, the pie is mixed with crumbles made from a yellow cake mix and butter. Half of the crumbles get swirled into the pumpkin mixture, where they stay soft, while the other half goes on top, where they get just a little crunchy.
The result is a moist, tasty, dessert that has all the creaminess and flavors of pumpkin pie without being quite so…well…boring.
So what’s the difference between this and a pumpkin dump cake? Well, the ingredients are similar but I think this pumpkin pie cake tastes better than a pumpkin dump cake because you’ve got buttery cake all through it instead of just on top.
Pumpkin Pie Cake Recipe
Here’s the recipe for dreamy pumpkin pie cake. It’s only going to take you about ten minutes to mix everything up and get it in the oven. Plan on an hour for baking, and a couple hours to chill before serving.
Pumpkin Pie Cake
Ingredients
- 1 box Yellow Cake Mix
- 1/4 cup butter
- 1 egg
- 1 can pumpkin 29 oz
- 1 1/2 cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 4 eggs
- 17 oz evaporated milk
Instructions
- Preheat oven to 350 degrees.
- Heat butter until just melted, not hot. Whisk in one egg. Mix in yellow cake mix with a fork until mixture resembles crumbs.
- Sprinkle 1/2 of the crumbs into a greased 9x13 pan, setting aside the remainder.
- Beat 4 remaining eggs in a large bowl and the stir in pumpkin.
- In a small bowl, mix sugar and spices, then mix into the pumpkin/eggs.
- Stir in evaporated milk 1/2 can at a time.
- Pour pumpkin mix over crust, then sprinkle remaining crumbs on top - pan will be quite full.
- Bake for 60-70 minutes (a knife inserted near the edge will come out clean, but the center may still be soft).
- Cool completely and chill before serving with whipped cream or cool whip.
Basically, you make a pumpkin pie mix and a yellow cake mix. You’ll crumble half the cake mix on the bottom of a 9×13 pan, then pour in all the pie mix, then top with the rest of the crumbled cake mix.
When it’s done baking, the pumpkin pie cake will be nice and golden brown on the top, and a knife inserted near the edge will come out clean.
Here’s a quick video that shows the process:
You’ll want to cool it completely before serving. I think it tastes best chilled, topped with whipped cream (required) and caramel sauce and toffee bits (optional). You can cut it into 20 small pieces or 15 larger pieces. Either way, everyone’s going to love it!
Enjoy! If you love pumpkin, check out these posts:
Pumpkin Chocolate Chip cookies
Double Chocolate swirled pumpkin bread
Ange says
I’ve made this recipe last year and it was awesome. Everyone loved it.
Gina says
I’m excited to try this! For some weird reason my kids don’t like pumpkin pie, so I never make or buy it because I’d end up eating it all myself. I think they’ll like this recipe. And a blogger note–I just LOVE your photo collage with the four rectangles–that’s brilliant!
Pascal Uijterwaal says
So sad I can’t make this in the Netherlands, we don’t have those ingredients….
Linda says
Made this. Looked exactly like the picture, and was so good.
BriAnna says
I don’t understand what you did with the first egg and butter. Can you please elaborate?
Nancy says
It’s in the directions. Just follow them in order.
jackieray says
how big is the pan you are useing
Lady Michigan says
9 x 13
Lady Michigan says
I use a spice cake mix takes it to the next level
autumn says
oh, great idea!
192.168.0.1 says
Pumpkin pie cake is my new favorite pumpkin dessert!
Rahul Kumar says
Awesome post thank you for sharing !! it is really a good post..
Tina says
Really delicious and so easy to put together. Served it for a party and got many compliments.
Erin says
Are you using fresh ginger?
autumn says
Ground ginger, thanks for checking!
Patti says
This looks wonderful! Can I ask why you didn’t use pumpkin pie spice? Thanks!
Janelle says
I’m wondering the same. HOw much pumpkin spice can we add if we prefer that?
Tara says
I made this yesterday and it was delicious! The directions say to use the four remaining eggs in the pumpkin mixture, but there should be three remaining eggs after using the one in the cake mix.
Sarah says
The recipe says 1 egg and 4 eggs so it’s already split up that way
Sarah says
Is there an easy way to get 17 oz evap milk if cans are usually 5oz or 12 oz? I guess use 12 oz and a little less than half of another 12 oz? I just don’t want my approximating to mess it up
Stephanie says
can I make this without boxed yellow cake? And if so, how?!