Pumpkin Pie Cake Recipe

Name: Pumpkin Pie Cake Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1 16 ounce can pumpkin puree; 1 12 ounce can evaporated milk; 1 ½ cups sugar; 3 eggs; 1 teaspoon cinnamon; ½ teaspoon salt; 1 teaspoon pumpkin pie spice; 1 15.25 ounce box yellow cake mix; 1 cup butter; 1 cup chopped pecans; whipped topping (optional garnish); caramel topping (optional garnish)

Jump to Recipe

1 hr 5 mins

39 Comments

5 from 1 vote

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You have to try our Pumpkin Pie Cake. The best of both worlds come together and create the ultimate Thanksgiving dessert. All your guests will love it!

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 one.

If you don’t love pumpkin pie, try this pumpkin pie CAKE.

Pumpkin pie haters are all among us. I personally love anything with pumpkin, so I am a huge pumpkin pie fan, but there are some people out there, that just don’t love it.

That’s totally fine and understandable. I get that it’s not the most flavorful pie, but, it’s tradition?

Anyway, this Pumpkin Pie Cake is perfect for those pumpkin pie haters, because it tastes like cake. It has a little bit of a pumpkin pie bottoms, but the crunch of the pecans, and the sweet taste of the cake totally distracts.

If you are looking for a dessert that is going to please everyone this Thanksgiving, you have to try this Pumpkin Pie Cake Recipe.

Tips for making pumpkin pie cake:

This recipe was a little foreign to me. I had always had it made for me, but I never made it myself until recently.

I was shocked when the center was so jiggly as it was cooking, but I can assure you, it sets up.

This recipe is pretty easy, and you’ll be surprised how simple it is to make; especially when you bring it out of the oven and it looks like a beautiful masterpiece.

Here are some tips for making it, so you know you are making it correctly.

This recipe is best, when made in a 9×13 inch pan. Don’t try to fit it in a smaller or larger pan, it will overflow, or be extremely thin, and all the flavor won’t be there. We definitely recommend keeping it to a 9×13 inch pan.

Pumpkin mixture with puree, evaporated milk, brown sugar, eggs, and pumpkin spice in a bowl

You will want to be sure to spray your pan with non-stick cooking spray. I recommend using either a butter-based spray, or olive oil spray.
As you sprinkle the cake mix over the liquid, it shouldn’t seep down into the pumpkin pie. They should stay separate. If it is, you are probably being too rough with it. Just lightly sprinkle the cake mix.

pumpkin layer with cake mix and nuts sprinkled on top before baking

It may look a little bit strange at first. I promise you, once you pour the butter on, and allow it to cook in the oven for a little while, you are going to be surprised how well it turns out after baking.
Be sure you are evenly distributing the butter. This is kind of tricky because it’s hard to spread it out, especially when it’s on uneven cake areas.
Again, once it cooks, the butter will continue to seep and spread, and it won’t be so dry.
Place in the oven and bake for 55 minutes. If your center is still a little jiggly when you remove it from the oven, that’s okay. Once you refrigerate it, it will stiffen up. It’s just like baking a pumpkin pie.

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Serves: 20