Easy Pumpkin Pie Cake
User Reviews
5
Easy Pumpkin Pie Cake
Description
This dessert begins with a crust made from yellow cake mix combined with melted butter and egg, pressed into the pan. The filling blends canned pumpkin (not pre-spiced pumpkin pie filling) with sugar, eggs, and traditional pumpkin pie spices—cinnamon, ginger, cloves, and nutmeg—along with evaporated milk for creaminess. This filling is poured over the crust layer.
The topping is a mixture of reserved cake mix, cold butter cut into pea-sized pieces, cinnamon, and sugar, sprinkled over the filling before baking. This creates a crumbly, spiced top layer that contrasts the smooth filling and moist base. Baking at 350°F for about an hour results in a set filling and lightly browned topping.
The cake offers a blend of textures—from the tender crust to the soft pumpkin center and crunchy cinnamon topping—making it a comforting dessert suitable for fall occasions.
Because it uses pumpkin rather than pie filling, the texture is less dense and spiced more naturally. The recipe notes that the cake is best enjoyed within 1-2 days at room temperature and recommends refrigerating afterward. Cake mix sizes vary, so a larger box is preferred to accommodate the recipe amounts.
Ingredients
For the crust:
- 1 box yellow cake mix divided (reserve 1 cup for topping)*
- 1/2 cup butter mostly melted
- 1 egg beaten
For the filling:
- 1 (20-oz) can pumpkin NOT pumpkin pie filling
- 1 & 1/2 cups sugar
- 4 egg
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 oz can evaporated milk
For the topping:
- 1 cup yellow cake mix
- 1/4 cup butter cold, cut into chunks
- 1 tablespoon cinnamon
- 1/2 cup sugar
Instructions
- Grease a 9x13 inch pan and preheat the oven to 350 degrees F.
- Measure out 1 cup of the yellow cake mix into a small mixing bowl. Set aside (it's for the top).
- In a large bowl or stand mixer, beat together the remaining cake mix, melted butter, and egg (if your butter is very hot, wait until it cools before adding the egg. Or be impatient like me and add it while the mixer is on.)
- Spread the mixture into the bottom of the prepared pan.
- In the same bowl, add pumpkin, sugar, eggs, cinnamon, ginger, cloves, and nutmeg. Beat until combined, then add the evaporated milk. Beat well (careful not to splash).
- Pour the mixture on top of the first layer.
- Add the cut butter to the cake mix and use a pastry knife of fork to cut until it looks crumbly. (There should be pea-size pieces of butter).
- Sprinkle this mixture over the cake.
- In another small bowl, combine the cinnamon and 1/2 cup sugar. Sprinkle over the cake.
- Bake at 350 for about 60-65 minutes, or until a toothpick comes out clean and the center is set.
- Serve warm with ice cream or cold with whipped cream!
Notes
- Consume the pumpkin pie cake within 1-2 days at room temperature; refrigerate for longer storage.
- Use the largest yellow cake mix box available, typically around 16 ounces, as sizes vary and affect texture.
- Do not use canned pumpkin pie filling; use plain canned pumpkin for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 541kcal | 27% |
| Carbohydrates | 92g | 31% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 65g | 130% |
| Vitamin A | 4547IU | 91% |
| Vitamin C | 5mg | 6% |
| Calcium | 241mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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