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Instead of pumpkin pie, try a pumpkin pie cake this year. All the flavor and goodness of pie but so much easier to make!
Why You’ll Love This Recipe
Great flavor – Less Work! With Pumpkin Pie Cake, you get all the same flavor and texture of a traditional pumpkin pie but with a lot less work. There is no pie crust required.
This pumpkin cake is also super easy because it uses a cake mix. Part of the cake mix is added into the pumpkin mixture and the rest is saved to sprinkle over the top which creates a yummy topping to the cake.
Easy and delicious is my favorite combination for my Thanksgiving holiday cooking.
Ingredients
- Eggs
- Sugar
- Pumpkin Puree, not pumpkin pie filling. You want 100% pumpkin (no seasoning or sugar added)
- Evaporated Milk
- Yellow Cake Mix. My favorite brand is Duncan Hines.
- Butter, salted
- Spices. Ground Cinnamon, Salt, Ginger, and Ground Cloves.
Tips
- If you don’t have a store bought cake mix you can make your own. In a bowl, combine 2 1/4 cups all purpose flour, 1 1/2 cups granulated sugar, 3 1/2 tsp baking powder, 1 tsp salt plus 1/4 cup butter. Use a pastry cutter to blend in the butter.
- You can use 1 tsp of pumpkin pie spice and 1 tsp cinnamon in place of the ginger, ground cloves and 2 tsp cinnamon.
How To Make Pumpkin Pie Cake
- Beat eggs in a large bowl with an electric hand mixer or you can use a stand mixer with the paddle attachment.
- Combine sugar, cinnamon, salt, ginger and cloves in another bowl.
- Add sugar mixture and pumpkin into eggs and mix until incorporated.
- Stir pumpkin mixture while adding evaporated milk gradually.
- Add 1 cup of cake mix to pumpkin mixture and stir.
- Pour cake batter into a greased 9 x 13 inch baking dish.
- Sprinkle remaining cake mix over the top and then drizzle with melted butter. Covering as much of the topping as possible. As the cake cooks, the butter will continue to seep and spread, and it won’t be so dry.
- Bake at 350 degrees F for 1 hour.
- Cool cake in the pan on a wire rack.
How to Serve Pumpkin Pie Cake:
Frequently Asked Questions
Can I add nuts to pumpkin pie cake?
Absolutely, some chopped pecans would work great. I recommend sprinkling 1 cup of chopped pecans over the top of the cake along with the dry cake mix.
How long will pumpkin pie cake last?
Keep it covered in the fridge for up to 2 days. You can eat it cold, room temperature or reheat it in the microwave.
To freeze: Place left over cake in an airtight freezer container for up to two months.
Try these other delicious pumpkin recipes:
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Pumpkin Pie Cake
Ingredients
- 4 eggs large
- 1 1/2 cups white sugar
- 2 tsps ground cinnamon
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 29 oz. pumpkin puree
- 24 oz evaporated milk
- 15.25 oz yellow cake mix divided
- 1/2 cup butter melted
Instructions
- Preheat oven to 350 degrees F.
- Beat eggs in a bowl
- Whisk together sugar, cinnamon, salt, ginger and cloves in another bowl.
- Add sugar mixture and pumpkin into eggs. Mix until incorporated.
- Gradually add in evaporated milk into pumpkin mixture.
- Add in 1 cup of cake mix to pumpkin mixture and stir to remove lumps.
- Pour into a greased 9 x 13 pan.
- Sprinkle remaining cake mix over the top and then drizzle butter over the top
- Bake for 1 hour or until set.
- Cool and then cut into pieces.
- Top with whipped cream and caramel sauce
Tips & Notes:
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Nutrition Facts:
Marie says
Hi Leigh, I will be making this cake today for my husband’s birthday. My question is about the evaporated milk; do I need to use 2 cans, or can I get away with only one?
Leigh Anne says
Marie, I have only ever made it with two so can’t really say.
Marie says
Thank you, I will use 2 cans.
jenna says
Should the cakes be refrigerated after they are made?
Leigh Anne says
I would keep it refrigerated, yes.
Michelly says
This looks sooooo yummy!!!
Chris says
A great easy recipe to use my leftover pumpkin from halloween, im looking forward to the taste test..
Many thanks
Christopher