Easy Pumpkin Pie Cake Recipe

This delicious Pumpkin Pie Cake is a delightful, rich dessert for your autumn celebrations. It blends a classic pumpkin pie filling with a buttery and easy-to-make crust and topping. Thanks to Pam McMurtry for sharing this easy pumpkin pie cake recipe with us.  She says, “My soldier son loves it more than traditional pumpkin pie and requests it year-round. I mix it in one bowl – no need to wash between steps.” It is a like a pumpkin pie recipe with cake mix! You are sure to be a fan of this pumpkin pie spice cake.

Start A New Fall Tradition With This Pumpkin Pie Cake Mix Recipe

Pumpkin pie cake is worth trying because it combines the best of both worlds: the creamy, spiced goodness of pumpkin pie with the soft, fluffy texture of cake. Here are a few reasons to give it a shot:

1. Unique Texture: It offers a fun twist with layers—moist cake at the bottom and a smooth pumpkin filling on top, creating a delightful contrast.
2. Fall Flavors: If you love classic fall flavors like cinnamon, nutmeg, and pumpkin, this dessert is perfect for the season.
3. Crowd-Pleaser: It’s a great option for gatherings, offering something a little different from the traditional pumpkin pie.

Pumpkin Pie Cake Ingredients

• box of yellow cake mix
• 1 egg
• 1 cup butter, melted and cooled
• 4 eggs, slightly beaten
• 1 29 oz. can pumpkin (100% pumpkin – not the mixed filling)
• 2 cups sugar
• ½ tsp. salt
• 3 ½ tsp. ground cinnamon
• ½ tsp. ground cloves
• ½ tsp. ground nutmeg
• 2 (12 oz.) cans evaporated milk
• 1 C. chopped pecans (optional)

How To Make Pumpkin Pie Cake:

Preheat oven to 350°.

From a box of yellow cake mix  remove one cup and set aside.

Combine remaining cake mix with 1 egg, ½ cup melted butter.

Pat the cake mixture you just made into the bottom of a 9’ x 13” baking pan to use as the “crust”.

Mix together:   4 eggs, canned pumpkin, 1 ½ cups sugar, ½ tsp. salt, 2 tsp. ground cinnamon, ½ tsp. ground cloves, ½ tsp. ground nutmeg, 2 (12 oz.) cans evaporated milk.

Pour the egg mixture over the “crust”. Set aside.

Mix together and sprinkle over pumpkin filling:  Reserved 1 cup of cake mix, ½ cup sugar, 1 ½ tsp. cinnamon, ½ cup butter, softened, and 1 C. chopped pecans (optional)

Bake approximately 1 hour and 30 minutes or until pumpkin is set.

Serve warm with vanilla ice cream or whipped cream.  I hope you enjoy this easy pumpkin pie cake recipe!

Printable Recipe Card For Pumpkin Pie Cake

Thanks again to Author Pam McMurtry for sharing this recipe with us.   She also shares professional catering recipes, party plans, the history of Halloween, costumes, décor, games and fun ideas to enrich your autumn joy in her eBook, A Harvest and Halloween Handbook.  You will find she has a preschool-aged Mother Goose Party with favorite nursery rhymes and games to delight, not scare little ones. There are A Pumpkin Patch Carnival, Vintage Black Cat Party, progressive dinner and lots of games and activities for ‘tweens to teens. For adults and families:  A Harvest Celebration, An Enchanted Evening with a glowing, bubbling punchbowl, La Toussaint and other delights.

You’ll learn more about the dark secrets of Halloween and alternative celebrations to light up the nights of autumn when you read A Harvest and Halloween Handbook. Visit prettyspooky.life for a 100 day Halloween countdown.  A Harvest and Halloween Handbook is a valuable resource for your happy Halloween and is available for Kindle on Amazon.com (affiliate link) and Nook and other readers on BarnesandNobles.com.

This pumpkin pie cake recipe is straightforward and requires minimal ingredients, making it an easy, go-to dessert. It’s a comforting and versatile dessert that can appeal to both pie and cake lovers!

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