Pumpkin pie cake has a layer of pumpkin spice custard topped with a layer of rich, buttery cake crumbs. This is the ultimate Thanksgiving dessert for anyone who can’t decide between cake and pie!
Are we the only family that has the cake versus pie debate when it comes to Thanksgiving dessert? I am team cake, and my husband is team pie.
This pumpkin pie cake is the perfect dessert for both cake-lovers and pie-lovers! The cake has a layer of creamy, custard-y pumpkin pie filling topped with a layer of rich, buttery cake crumbs.
The cake is also really easy to make! You can go easier and use a store-bought cake mix, or, if you have the time, you can make your own cake mix to use as a topping.
“We had an early Thanksgiving and this cake was on our dessert table. Loved the pumpkin pie filling and the topping was surprisingly good. We’ll make it again.” – Debbie
Ingredient notes and substitutions
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.
- Evaporated milk: You can use skim, 2%, or regular evaporated milk in this recipe. Be sure to use evaporated milk, not sweetened condensed milk.
- Pumpkin pie spice: You can make your own pumpkin pie spice blend with this recipe. Also, the pumpkin layer is lightly spiced. Feel free to increase the amount of pumpkin pie spice.
- Yellow cake mix: You can use a yellow cake mix, golden cake mix, or a butter cake mix in this recipe. Or you can make your own cake mix with this recipe.
- Butter: I use salted butter in this recipe.
- Nuts: You can use walnuts, if you prefer. You can also omit the nuts.
How to make pumpkin pie cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add pumpkin, eggs, evaporated milk, sugar, and pumpkin pie spice to a large bowl. Whisk until well-combined.
Step 2: Pour into an ungreased 9×13-inch baking pan.
Step 3: Sprinkle the dry cake mix over the top of the pumpkin mixture.
Step 4: Pour the butter over the top of the cake mix.
Step 5: Sprinkle the nuts over the top.
Step 5: Bake for about 60 minutes, or until the cake is baked through. Serve warm or at room temperature.
Serving suggestions
You can serve this cake warm, at room temperature, or chilled. Also, this cake is delicious served as-is, with a dollop of whipped cream, or with a scoop of ice cream.
Storage
I store this cake, covered, in the fridge for up to 5 days. If topping with whipped cream, I recommend waiting to top each piece until serving.
More Thanksgiving dessert recipes!
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Pumpkin Pie Cake
Equipment
- 9×13 pan
Ingredients
- 29 ounce can pumpkin puree
- 4 large eggs
- 13 ounce can evaporated milk
- 1 ¼ cups granulated sugar
- 1 tablespoon pumpkin pie spice
- 15.25 ounce package yellow cake mix
- 1 cup butter melted
- 1 cup chopped pecans
Instructions
- Preheat oven to 350F.
- Add pumpkin, eggs, evaporated milk, sugar, and pumpkin pie spice to a large bowl.
- Whisk until well-combined.
- Pour into an ungreased 9×13-inch baking pan.
- Sprinkle the dry cake mix over the top of the pumpkin mixture.
- Pour the butter over the top of the cake mix.
- Sprinkle the nuts over the top.
- Bake for 60 minutes, or until the cake is baked through.
- Serve warm or at room temperature.
Notes
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.Â
- Evaporated milk: You can use skim, 2%, or regular evaporated milk in this recipe. Be sure to use evaporated milk, not sweetened condensed milk.Â
- Pumpkin pie spice: You can make your own pumpkin pie spice blend with this recipe. Also, the pumpkin layer is lightly spiced. Feel free to increase the amount of pumpkin pie spice.
- Yellow cake mix: You can use a yellow cake mix, golden cake mix, or a butter cake mix in this recipe. Or you can make your own cake mix with this recipe.Â
- Butter: I use salted butter in this recipe.
- Nuts: You can use walnuts, if you prefer. You can also omit the nuts.Â
- Nutrition values are estimates.Â
Nutrition
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Originally published 11/7/20. This post is regularly updated.
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Comments & Reviews
Barb says
Delicious!!!
Kate says
Thank you!
Debbie says
We had an early Thanksgiving and this cake was on our dessert table. Loved the pumpkin pie filling and the topping was surprisingly good. We’ll make it again.
Jacki says
I can’t wait to make this over the weekend! I tend to like lighter desserts and wondering if you thought this recipe would still be good if I cut down the sugar to maybe 1 cup or less since the cake mix has sugar as well?
Kate says
Hi! I think you could easily cut the sugar to 1 cup if would like without really missing it. Hope that helps! =)