Easy Pumpkin Pie Cake Recipe (Better Than Pie!)

It sounds like a contradiction: a pumpkin pie cake? But it really is a combination of the two, which is what makes it the perfect dessert recipe when you're looking for something fun and new but still has the old familiar fall flavors we all know and love.

If you make just one pumpkin dessert this fall, let this pumpkin pie cake be the one you choose. Many of our tasted testers prefer this recipe over pumpkin pie (and I'm one of them)!

This easy cake has it all: it's gooey in the middle with a crunchy, flavorful topping, and is so incredibly good you'll want to make it all season long. We also like to make this pumpkin tres leches cake once fall hits; with these two pumpkin recipes in your arsenal, there's no need for any more (well, maybe pumpkin cheesecake - you can never have too many pumpkin desserts)!

Ingredients

• Pumpkin puree - canned is fine and actually preferred, since homemade pumpkin puree tends to be more watery (you could drain it through a cheesecloth if you really prefer homemade)
• Eggs
• Evaporated milk - don't be tempted to substitute regular milk as it just won't be the same!
• Granulated sugar
• Salt
• Pumpkin pie spice
• Boxed spiced cake mix - Yellow will work but spiced is by far our favorite.
• Butter
• Chopped pecans - they'll toast in the oven, so no need to take the extra step to toast them!

Step-by-Step Instructions

This is quite possibly the easiest fall dessert you'll ever make. And have we mentioned how incredibly delicious it is?

1. As with any recipe that uses the oven, preheat it before starting so it's ready when you are.
2. Next you'll mix together the pumpkin puree, eggs, evaporated milk, sugar, salt and pumpkin pie spice in a large mixing bowl until it's thoroughly combined.
3. Grease a 13x9 baking dish and pour the mixture in, spreading it out so it's even (it's a thin batter, so it should mostly spread out on its own).
4. Now sprinkle the dry cake mis on the top, taking care to make sure the batter is completely covered. Don't stir it in!
5. Pour some melted butter over the top of the dry cake mix, then sprinkle the chopped pecans on the top. Again, don't stir it or it won't have the yummy, crunchy top.
6. Now just bake it for approximately one hour or just until the cake is set. Top each slice with a dollop of whipped cream and enjoy your new favorite pumpkin dessert!

Video

Check out our video that shows just how simple it is to make this pumpkin pie cake:

Equipment Needed

• 13x9-inch baking dish
• Large mixing bowl
• Whisk or electric hand mixer
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Small bowl (for melting the butter; you can also use a microwave-safe measuring cup)
• Oven mitts
• Knife and serving spatula

Tips for Making Pumpkin Pie Cake

• Don't stir in the dry cake mix: Sprinkling it evenly over the pumpkin mixture and leaving it as-is is what creates that deliciously crunchy topping.
• Use canned pumpkin puree: This is one of the few times when using a shortcut is definitely the better option. Canned pumpkin puree is thicker and more consistent than homemade, which can be watery.
• Distribute the melted butter evenly over the top of the dry cake mix: Drizzle the melted butter slowly over the cake mix so it covers as much of the surface as possible.
• Check for doneness early: It's always a good idea to start checking for doneness 5-10 minutes earlier than the time suggested. The cake should look set in the center with a golden brown top. Start checking around the 50-minute mark and every 5 minutes from there.
• Let it cool slightly before slicing: This helps the layers firm up and makes it easier to serve clean slices.

Try swapping the pecans for walnuts (or a combination of the two!) if you prefer.

Storage and Make-Ahead

• Make-ahead: The flavor gets even better after it's had a few hours to cool and settle, so it's a great dessert to make the day before serving (and just another reason it's a great choice for your Thanksgiving dessert)!
• Refrigeration: It can be stored (covered in foil or plastic wrap) in the refrigerator for up to 5 days.
• Serving leftovers: It can be served chilled straight from the fridge, or let slices sit at room temperature for 15-20 minutes first.
• Freezing: You can freeze baked pumpkin pie cake in individual slices. Wrap the slices tightly in plastic wrap and place them in an airtight container. Thaw them overnight in the fridge before serving.

Frequently Asked Questions

Pairings

These are the main dishes we love to serve with this easy fall dessert:

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Pumpkin Pie Cake

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 25 minutes

You'll love this combination of pumpkin pie and cake! It has a gooey center with a crunchy top, and will become your go-to fall dessert recipe.

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Ingredients

• 2 14.5-ounce cans pumpkin puree
• 3 large eggs
• 1 12-ounce can evaporated milk
• 1 cup sugar
• ½ teaspoon salt
• 4 teaspoons pumpkin pie spice
• 1 box spice cake mix
• 1 cup butter, melted
• 1 ½ cups chopped pecans

Optional but recommended, for topping

• 2 cups heavy whipping cream
• ¼ cup powdered sugar

Instructions

1. Preheat the oven to 350F.
2. In large mixing bowl, mix together pumpkin puree, eggs, evaporated milk, sugar, salt and pumpkin pie spice until it's thoroughly combined (use either a whisk or a hand/stand mixer).
3. Pour the mixture into a greased 13x9 inch baking dish.
4. Sprinkle the dry cake mix on top, taking care to cover the batter completely.
5. Slowly pour the melted butter over the cake mix, taking care to cover as much of the dry cake mix as possible. Sprinkle the chopped pecans over the top.
6. Bake the cake for approximately one hour or until it's set (there can still be a slight jiggle in the center, but barely).
7. Let the cake rest for 10-15 minutes. Meanwhile, whip the heavy whipping cream and powdered sugar together just until stiff peaks form.
8. Cut individual slices and top with dollops of freshly whipped cream.

Notes

• Cool Whip can be used in place of the freshly whipped cream.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 799Total Fat: 46gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 144mgSodium: 872mgCarbohydrates: 92gFiber: 87gSugar: 61gProtein: 11g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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