Delightful Pumpkin Pie Cake Recipe

Pumpkin Pie Cake is the answer for anyone who loves classic pumpkin pie but craves an easier, more shareable treat. This recipe merges the silky, spiced filling of traditional pumpkin pie with the rich, buttery simplicity of cake. It’s perfect for holiday gatherings, potlucks, or family dinners, offering more servings and less fuss than a standard pie.

With no need to roll dough or worry about soggy crusts, this dessert delivers big fall flavor in every bite. Whether you’re a seasoned baker or just getting started, Pumpkin Pie Cake is easy to prepare, irresistibly delicious, and sure to be the star at any event.

Ingredients Checklist

Before you begin, make sure you have all your ingredients ready—this will help your baking go smoothly and prevent any last-minute trips to the store. Here’s what you’ll need for the best Pumpkin Pie Cake:

For the Cake Base and Topping

• 1 box (15.25 oz) yellow cake mix (or spice cake mix for extra flavor)

• 1/2 cup (1 stick, 113g) unsalted butter, melted (plus extra for greasing)

• 1 large egg, room temperature

For the Pumpkin Pie Filling

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)

• 1 can (12 oz) evaporated milk (or full-fat coconut milk for dairy-free)

• 3 large eggs, room temperature

• 3/4 cup granulated sugar (or coconut sugar for a more caramel flavor)

• 1/2 cup packed light brown sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground allspice

• 1/8 teaspoon ground cloves

• 1/2 teaspoon fine sea salt

For the Crunchy Topping

• 3/4 cup chopped pecans or walnuts (optional, omit for nut-free)

• 2 tablespoons granulated sugar (for added crunch)

Optional Garnishes

• Whipped cream (homemade or store-bought)

• Caramel sauce

• Vanilla ice cream

• Candied ginger or pumpkin seeds for extra flair

Special Equipment

• 9×13-inch baking pan (metal or glass)

• Parchment paper (optional, for easier removal)

• Mixing bowls (at least two)

• Balloon whisk and spatula

• Measuring cups and spoons

• Wire rack for cooling

Step-by-Step Instructions

To guarantee the best Pumpkin Pie Cake, organize your tools and ingredients before you start. Follow each step for a flawless result:

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or line with parchment for easy lifting.

• Set aside 1 cup of the dry cake mix for the topping. In a large bowl, combine the remaining cake mix, melted butter, and 1 egg. Stir until a soft dough forms. Press this mixture evenly into the prepared pan, pushing slightly up the sides to form a crust.

• In another bowl, whisk together the pumpkin puree, evaporated milk, 3 eggs, both sugars, cinnamon, ginger, nutmeg, allspice, cloves, and salt until smooth and completely combined.

• Pour the pumpkin filling over the cake crust, spreading it out evenly with a spatula.

• In a medium bowl, mix the reserved 1 cup cake mix with the chopped nuts (if using) and 2 tablespoons of sugar. Drizzle in 1/4 cup melted butter and stir until the mixture forms small, crumbly clumps.

• Sprinkle this crumble topping evenly over the pumpkin filling.

• Bake for 45–55 minutes or until the edges are golden, the center barely jiggles, and a toothpick inserted about two inches from the edge comes out mostly clean (the center should be set but may have slight moisture due to the custard).

• If the topping browns too quickly, tent loosely with foil in the last 15 minutes.

• Remove from the oven and cool in the pan on a wire rack. For clean slices, refrigerate for at least 1–2 hours before serving; this helps the custard set fully.

Tips for Perfect Results

A few expert tips can make a big difference in your pumpkin pie cake. These practical pointers will ensure your dessert turns out perfectly every time:

• Use room temperature eggs to prevent the filling from curdling and to ensure a smooth custard.

• Choose high-quality pumpkin puree for the best flavor and texture; avoid pumpkin pie filling, which is pre-sweetened and spiced.

• Try spice cake mix instead of yellow for a deeper fall spice profile.

• Avoid overbaking; the center should be just set. The cake continues to firm up as it cools.

• For crispier topping, add nuts only in the last 15 minutes of baking.

• Make ahead: Bake a day in advance and refrigerate; the flavor improves, and slices hold together better.

• For gluten-free: Substitute a gluten-free yellow cake mix and double-check all labels.

• For dairy-free: Use coconut milk in place of evaporated milk and a vegan butter substitute.

• To prevent a soggy base, cool the crust for 5 minutes before adding the filling.

• Clean cuts: Chill the cake before slicing, and use a hot, damp knife for each cut.

Serving Suggestions

Elevate your pumpkin pie cake with creative serving ideas that highlight its flavors and make it even more memorable. Here are some delicious ways to present and enjoy this crowd-pleaser:

• Serve slightly chilled or at room temperature with a generous dollop of homemade whipped cream.

• Add a drizzle of warm caramel or maple syrup for extra decadence.

• For texture, top each piece with a few toasted pecans, candied pumpkin seeds, or a sprinkle of cinnamon sugar.

• Pair with a scoop of vanilla ice cream and a sprinkle of nutmeg for the ultimate autumn dessert.

• For festive gatherings, garnish with edible flowers, sugared cranberries, or even a dusting of powdered sugar.

• To serve at potlucks, pre-cut into squares and use parchment cupcake liners for neat, portable treats.

• Pair with strong coffee or spiced chai to balance the sweetness and highlight the spices.

Final Thoughts

Pumpkin Pie Cake is a comforting, festive treat that combines everything people love about pumpkin pie and easy sheet cakes. It’s forgiving, easy to transport, and simple to adapt to suit a range of dietary needs or flavor preferences. With a crisp, buttery base, creamy pumpkin filling, and a sweet, crunchy topping, every bite delivers autumn in dessert form. This recipe stands out thanks to clear instructions, practical tips, and options for customization—making it ideal for both seasoned bakers and beginners. Bring this Pumpkin Pie Cake to your next gathering, and you’ll quickly discover why it’s destined to become a new holiday classic.