Imagine a dessert that steals the best parts of pumpkin pie and cake, then mashes them into one ridiculous, mouthwatering creation. This isn’t just another fall recipe—it’s a cheat code for winning Thanksgiving, potlucks, or your midnight snack cravings. No fluff, no complicated techniques, just a dessert that’ll make people ask, “How the heck did you make this?” Spoiler: It’s stupid easy.
Ready to become the hero of your next gathering? Let’s go.
Table of Contents
Why This Recipe Works
This pumpkin pie cake is the lovechild of two classics, and it’s better than both. The crust?
A buttery, spiced cake base. The filling? Silky pumpkin pie goodness.
The topping? Optional, but highly recommended (because why not?). It’s moist, flavor-packed, and requires zero pie-crust drama.
Plus, it’s forgiving—mess up the measurements a little, and it’ll still taste amazing. IMO, that’s a win.
Ingredients You’ll Need
- For the cake layer: 1 box of yellow cake mix (reserve 1 cup for topping), ½ cup melted butter, 1 egg.
- For the pumpkin layer: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger.
- For the topping (optional): Reserved cake mix, ½ cup sugar, ½ cup cold butter, 1 tsp cinnamon.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Don’t skip this—unless you enjoy scrubbing pans.
- Make the cake layer: Mix the cake mix (minus 1 cup), melted butter, and 1 egg until crumbly. Press into the bottom of the dish.
- Whip up the pumpkin layer: Beat pumpkin, evaporated milk, eggs, sugar, and spices until smooth. Pour over the cake layer.
- Add the topping (if using): Combine reserved cake mix, sugar, cinnamon, and cold butter until crumbly.
Sprinkle over the pumpkin layer.
- Bake for 50–60 minutes until the center is set. Let it cool unless you’re into third-degree mouth burns.
How to Store This Masterpiece
Cover the baking dish with foil or transfer slices to an airtight container. It keeps in the fridge for 4–5 days—if it lasts that long.
For longer storage, freeze it for up to 2 months. Thaw in the fridge overnight, then reheat or eat cold. Yes, straight from the fridge counts as a life hack.
Why You Should Make This
This recipe is easy, crowd-pleasing, and versatile.
It’s perfect for holidays, but also for “I need dessert now” emergencies. The pumpkin layer is packed with vitamin A, and the cake mix hack saves time. Plus, it’s a conversation starter. “Is it pie?
Is it cake?” Who cares? It’s delicious.
Common Mistakes to Avoid
- Overbaking: The center should be slightly wobbly when you pull it out—it sets as it cools.
- Using pumpkin pie filling: Grab plain pumpkin puree, not the pre-spiced stuff. Trust me.
- Skipping the topping: The buttery crumble is the MVP.
Don’t deprive yourself.
Swaps and Alternatives
No yellow cake mix? Use spice cake mix for extra flavor. Dairy-free?
Swap evaporated milk for coconut milk. For a gluten-free version, use a GF cake mix. Want more crunch?
Add chopped pecans to the topping. Make it yours—recipes are guidelines, not dictators.
FAQs
Can I use fresh pumpkin instead of canned for pumpkin pie?
Yes! You can roast and puree fresh pumpkin for a homemade touch. Just be sure to use sugar pumpkins, not carving pumpkins, for the best flavor and texture.
How do I keep my pumpkin pie from cracking?
Avoid overbaking and let the pie cool slowly. Remove it from the oven when the center is slightly jiggly, as it will set while cooling.
Is pumpkin pie served hot or cold?
Pumpkin pie is best served chilled or at room temperature. Many people enjoy it with whipped cream or a scoop of vanilla ice cream.
Final Thoughts
This pumpkin pie cake is the dessert equivalent of a mic drop. It’s easy, impressive, and tastes like fall in every bite.
Whether you’re feeding a crowd or just your future self, this recipe delivers. Now go bake it—your taste buds will thank you.
