Pumpkin Pie Cake
When I’m planning a fall potluck dessert, I want something that travels well and feeds a crowd without a lot of fuss. This pumpkin pie cake checks both boxes. A buttery yellow cake mix crust holds a smooth spiced pumpkin filling, and a crumb topping made from the same box adds one more layer of buttery goodness on top.
It’s a nice alternative to traditional pumpkin pie at Thanksgiving, too. Same familiar flavors, no pie crust to roll out, and it slices into 12 squares right from the baking dish. Make it the day before and dessert is already done when dinner wraps up.
Why This Recipe Works
One box of cake mix and a can of pumpkin puree do most of the work here.
- One cake mix does two jobs. Most of the mix becomes the crust, while a reserved cup goes into the crumb topping.
- There’s no pastry to roll. The dough presses directly into the baking dish, making this an approachable alternative to a traditional pie crust.
- It’s ready before the gathering starts. The cake needs time to cool and chill, so it fits naturally into a make-ahead Thanksgiving menu.
- A 9×13-inch pan makes sharing easy. Cut it into 12 squares for a fall potluck or a game day get-together with friends.
Ingredient Notes
Yellow cake mix: One 15.25-ounce box does double duty. Most of it becomes the crust, but 1 cup goes into the crumb topping. Check the package weight since box sizes can vary.
Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling – the pie filling already has sugar and spices added. You’ll need 2¼ cups, which is more than one standard 15-ounce can. Pick up two regular cans or one large 29-ounce can to have enough.
Brown sugar and pumpkin pie spice: These two additions help give the filling its classic fall flavor.
Butter: Melted for the crust, cold and cubed for the topping. The temperature difference is what gives you a spreadable dough and a crumbly topping.
How to Make Pumpkin Pie Cake
The layers go into the pan separately, and each has a different texture. Here’s what to look for as you assemble them.
- Press in the crust. After reserving some cake mix for the topping, combine the remaining mix with an egg and melted butter. The dough will look very buttery, and it may seem too scant for the pan at first, but don’t worry. Use the back of a metal spoon to spread it into a continuous layer, working it all the way to the corners.
- Mix the pumpkin filling. Beat the filling ingredients until they’re smooth and evenly combined, scraping the bowl as needed. Pour the filling over the crust and spread it gently so you don’t disturb the dough underneath.
- Make the crumbs. Cut the cold butter into the reserved cake mix with a pastry cutter or fork. Look for a sandy texture with tiny pieces of butter throughout, then scatter it evenly all over the pumpkin layer.
- Bake the cake. Bake at 350°F for 50–55 minutes, until the crumb topping is deep golden brown. The pumpkin filling won’t be fully set when it comes out of the oven – that’s normal. It’ll firm up as it cools.
- Cool, then chill. Let the cake cool on a wire rack for about an hour, then cover and refrigerate for at least another hour. The chilling time helps the pumpkin layer firm up before you slice it.
Recipe Tips
A few small preparations make this dessert easier to finish and serve.
Leave room in the refrigerator. The baking dish needs to chill before serving, so clear a level space before you start baking… especially if you’re making it alongside Thanksgiving sides.
Use a metal spoon for the crust. Its firm back gives you more control than a flexible spatula and the dough won’t stick like it would to a wooden spoon.
Keep the garnishes separate for travel. Bring along chilled whipped cream and chopped pecans in storage containers. Everyone can finish their own square when dessert is served.
Wipe the knife between cuts. Pumpkin filling can cling to the blade. A quick wipe helps keep the edges of the next slice neater.
Make Ahead & Storage
Pumpkin Pie Cake is a great dessert to make the day before. The layers need time to set, so an overnight rest in the refrigerator actually improves the texture.
Once the cake has cooled completely, cover the dish tightly and refrigerate. It will keep for 3 to 4 days. Store any whipped cream and pecans separately so the pecans stay crunchy.
What to Serve With Pumpkin Pie Cake
A dollop of whipped cream and a scattering of chopped pecans are all this cake really needs. For drinks, coffee or tea is a simple choice after Thanksgiving dinner. If you want something a little more festive, a mug of pumpkin hot buttered rum or a gingerbread latte alongside a chilled square is a hard combination to beat.
FAQ
Can I serve pumpkin pie cake straight from the oven?
Plan to cool and chill it first. It needs about an hour at room temperature followed by at least an hour in the refrigerator so the filling firms up for clean slices.
Do I prepare the cake mix according to the box?
No. Use the cake mix dry and combine it with the ingredients listed in this recipe. Don’t add the water, oil, or additional eggs called for on the package.
Is pumpkin pie cake the same as pumpkin dump cake?
Not exactly. Many dump cakes simply sprinkle dry cake mix over the filling and dot with butter. This one has a pressed crust and a crumb topping made by cutting cold butter into cake mix.
Pumpkin Pie Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Grease a 9-inch x 13-inch baking dish and set aside.
Crust
- Reserve 1 cup of cake mix from the 15.25 ounces yellow cake mix and set it aside for the topping. Mix the remaining cake mix with 1 large egg and ½ cup melted butter with a rubber spatula until a dough forms. The crust may be very buttery – this is normal. Use the back of a metal spoon to spread the dough into the bottom of the prepared baking dish while pressing down firmly.
Filling
- Add 2 ¼ cups pumpkin puree, 2 ½ teaspoons pumpkin pie spice, 10 tablespoons light brown sugar, 2 large eggs, and ⅔ cup 2% milk to a large mixing bowl. Using a hand mixer, beat on low speed for 30 seconds. Then mix on medium speed until well combined, about 1-2 minutes. Pour the pumpkin filling on top of the crust layer and spread the filling out evenly.
Topping
- Add the reserved 1 cup yellow cake mix and ½ cup cold butter to a medium mixing bowl. Using a pastry cutter or fork, cut the butter into the cake mix until it has a sandy texture with tiny pieces of butter.
- Sprinkle the crumb mixture evenly over the pumpkin layer, covering it edge to edge.
- Bake for 50–55 minutes, until the crumb topping is deep golden brown. The pumpkin filling won’t be fully set when it comes out of the oven. That’s normal.
- Remove the cake from the oven and let it cool on a wire rack until it reaches room temperature, about 1 hour. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
- Top with whipped cream and chopped pecans, if desired, and then cut into 12 squares for serving.
Notes
- Pumpkin puree vs. pumpkin pie filling: Use plain pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices and will throw off the balance of the recipe.
- Make ahead: This cake is best made a day ahead. It needs at least 1 hour to cool at room temperature and 1 hour to chill in the refrigerator before slicing.
- Storage: Cover and refrigerate for up to 3 to 4 days. Store whipped cream and pecans separately.
- Nutrition information does not include garnishes.
Nutrition
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.More Desserts for Your Fall Table
For a fall potluck or Thanksgiving dessert spread, these recipes offer a little variety alongside the pumpkin.
