Pumpkin Pie Cake Recipe

Pumpkin Pie Cake


We love Fall pumpkin recipes.  Our mom got this Pumpkin Pie Cake recipe years ago at a church party.  It is a cross between pumpkin pie and cake.  It’s moist and so delicious!  You can also top it with whipped cream or vanilla ice cream.  You can’t go wrong with this pumpkin recipe!

Pumpkin Pie Cake Recipe

16 ounces canned pumpkin
12 ounces evaporated milk
1 1 /2 cups sugar
3 eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 yellow cake mix
1 cup butter (2 sticks)
1 cup chopped pecans or walnuts


Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.  Pour into a greased 9×13  pan.  I used a glass pan.  Then sprinkle the dry cake mix over the entire pumpkin mixture in the pan.  Be sure to use all of the cake mix.  Then spoon 1 cup of melted butter over the dry cake mix.  Sprinkle chopped nuts over all.  Bake at 350 degrees for 55 minutes. You can eat it warm or cold.  However you like to eat your pumpkin pie!

Makes about 20 servings

Looking for more pumpkin recipes?
Mini Pumpkin Pie Crescents
Pumpkin Muffin Bites
Pumpkin Snickerdoodle Cookies
Pumpkin Pie Truffles
Pumpkin Popovers

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  1. Marie Thomson says

    Quick & Easy Pumpkin Cupcakes

    Fix these cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Kids will love this sweet and spicy finger-food and clean-up will be a breeze.

    Recipe Cookbook Nestle® Very Best Baking


    Prep Time 5 minutes


    Cooking Time 18 minutes


    Serves 24



    1 package (18.25 oz.) spice cake mix
    1 can (15 oz.) LIBBY ® 100% Pure Pumpkin
    3 eggs
    1/3 cup vegetable oil
    1/3 cup water
    1 container prepared cream cheese or vanilla frosting


    PREHEAT oven to 350°F. Paper-line or grease 24 muffin cups.

    BLEND cake mix, pumpkin, eggs, vegetable oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.

    BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

  2. EsTee says

    Wow!!! I made this last night to go with the slow cooker pulled beef sandwiches (which were also AMAZZZZING) and all I can say is WOW!!! Everyone was in love with this dessert…noone could get enough!! THank you!!

  3. norniea says

    This was my first time making this type of ‘cake’. I may eat the whole pan myself! I added some extra crumble to the nuts on top with oatmeal,& a little brown sugar, then added crushed gingersnap cookies to the top the last few minutes of baking. So darn good! Thanks for posting this. I just gained 10 pounds!

  4. Diane Sundvik says

    I have been making this cake since 1980 when a friend of mine brought it to our Thanksgiving dinner. My family asks for it every year. Now my daughter is making it for her friends. I would say it’s best when served cold. That way the pumpkin layer on the bottom stays firm. Enjoy!

  5. Lolette Stephenson says

    I made this for the first time this weekend for an early Thanksgiving dinner with family. There were several desserts and this one got gobbled up fast. When everyone says “I need the recipe for this”, you know its a true winner. Thank You !!!!!

    • Cyd says

      You could try cooking a little longer than 55 minutes if it’s way gooey. It’s similar to pumpkin pie. It will set up a little after removing from the oven. It is not liquid like at all. We have never had a problem with it. Is your oven temp accurate? Hope it turns out well for you! :)

  6. Lyndy says

    I’ve made plenty of recipes from this site (and Pinterest), so I’m used to the quick and easy formulas you use in your recipes. However, this had no flavor. Well not the pumpkin pie flavor that I expected. The cake topping had flavor, but there was no pumpkin pie flavor.
    Not worth the butter that this recipe calls for. Off to find something butter worthy.

  7. says

    Y’all have never led me wrong. This is in the oven right now. I’m a transplant from NOLA who’s currently experiencing -20F windchill for the first time in Edmonton, Alberta. Your cake might actually save my life. Happy Holidays and thanks for all the great recipes!!!

  8. Chie says

    I made this for Thanksgiving, and everyone just loved it! I added just a little bit of flour to the pumpkin mix and used 1/4 cup less sugar. I topped it with chopped pecans. Next time, I will probably use 3/4 of suggested quantity of yellow cake mix and butter.

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