Requiring no mixer, very little stirring, and just six ingredients, this pumpkin pie cake is the easiest (and most delicious!) pumpkin dessert you’ll make all year!
Say hello to my new favorite Thanksgiving dessert: pumpkin pie cake, which is essentially a layer of pumpkin pie topped with a layer of cake.
Think that sounds complicated? Think again! This is basically a pumpkin dump cake, requiring very little mixing. And since you can make it a day ahead, it’s perfect for the holidays!
This (unbelievably delicious) recipe combines canned pumpkin and yellow cake mix to create a dessert that is both easy and out of this world yummy! And when I say easy I really mean it–this is dessert for the non-baker
Why you’ll love this pumpkin pie cake:
- It’s so easy anyone can make it!
- It will last several days in the fridge so you can make it ahead of time for holidays
- There are only six ingredients!
How to Make Pumpkin Pie Cake
- Combine pumpkin pie filling, evaporated milk, eggs, and salt in a mixing bowl
- Stir vigorously until smooth
- Pour into a baking dish
- Sprinkle cake mix over the pumpkin layer
- Sprinkle with chopped walnuts (or pecans!)
- Top with melted butter
Then you’ll bake your pumpkin cake until the top is golden brown and the cake is bubbling at the edges. Cool for an hour or so, then you’re ready to serve or to cover and refrigerate to serve later.
I like to serve pumpkin pie cake with a hefty dollop of whipped cream but ice cream is delicious too.
Notes
- Be sure you use pumpkin pie filling NOT pumpkin puree! Pumpkin pie filling is already sweetened and has spices added, whereas pumpkin puree is just straight pumpkin. If you use puree your pumpkin layer won’t have much flavor.
- If you like, you can add additional spices to the pumpkin layer. Taste the filling before you mix it with the eggs and evaporated milk and if you’d prefer more spice you can add it.
- I like this pumpkin pie cake best made with yellow cake mix but you can use white cake mix or even spice cake mix (or chocolate!) would work. Just use whatever you think sounds good with pumpkin.
- The recipe specifies to use salted butter. The salt is important because it makes the flavor of the pumpkin more pronounced. If you don’t have salted butter you can just mix 1/4 teaspoon of salt into the melted butter.
- If you don’t like nuts in your desserts, feel free to leave them out. They add a nice crunch but aren’t essential to the cake.
- The cake will keep in the fridge, covered with plastic wrap, for 4 or 5 days.
A few more desserts you might enjoy
Chocolate Pumpkin Cake
Easy Pear Crisp
Apple Blueberry Crisp
No Bake Eggnog Cheesecake
Did you make this pumpkin pie cake? That’s great! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your beautiful creations!
Requring just a little stirring and only a handful of ingredients, this pumpkin pie cake is the easiest dessert you'll make this holiday season!
- 1 30-ounce capumpkin pie filling (NOT pumpkin puree
- 1 (12-ounce caevaporated milk
- 2 large eggs
- 1/8 teaspoon salt
- 1 (15.25-ouncbox yellow cake mix*
- 1/2 cup chopped walnuts or pecans
- 12 tablespoons melted salted butter**
- Whipped cream for serving if desired
- Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set pan aside.
- Combine the pumpkin pie filling, evaporated milk, eggs, and salt in a medium bowl. Stir vigorously to combine. Pour into the prepared baking dish.
- Sprinkle the cake mix over the pumpkin mixture. Sprinkle the nuts over that, then pour the melted butter over all of it.
- Bake for 45 to 55 minutes, until golden brown on top and bubbling at the edges. Cool for at least an hour before serving; serve with dollops of whipped cream if desired.
- Uneaten pumpkin pie cake can be stored, covered, in the fridge for up to 5 days.
Recipe Video
- *I used Duncan Hines Classic Yellow but white cake mix or even spice cake mix would work.
- **If all you have is unsalted, add 1/4 teaspoon salt to the butter before using it. The salt is necessary to make the pumpkin flavor pop.
- Be sure to use pumpkin pie filling, not pumpkin puree in the pumpkin layer. Pie filling has sugar and spices already added, whereas puree does not. If you like, taste the pie filling before mixing it with the eggs and milk; you can add more spices if you think you want more cinnamon/nutmeg/cloves. It’s your cake so make it how you want!
Mary Ann | The Beach House Kitchen says
Wow! Couldn’t be easier Kelsie! This is my kind of fall cake. I’m always looking for easy recipes for the upcoming holidays and this one looks like it needs to be added to my list for sure! Pinned and so excited to try!
Dawn - Girl Heart Food says
No mixer and only 6 ingredients? I’m loving the sounds of that! Bring on all the pumpkin flavoured things, including this delicious cake! You always make such delicious desserts, Kelsie! Pinned 🙂 Happy Monday to ya!
David @ Spiced says
What a fun idea, Kelsie! I love the flavors you’ve got going on here, so I know I would gladly devour this one. In fact, this ‘cake’ reminds me of the fruit cobblers that my grandma used to make all the time. Fruit, sugar and cake mix. That’s it. Now I’m super intrigued…and that means I’m just gonna have to make this cake! 🙂
Leanne says
I can’t believe how easy this cake is, and only 6 ingredients!? I’m totally sold. This would be perfect for our Thanksgiving, which is just around the corner here in Canada! Pinning!
Mimi says
Sounds yummy! And I think I could actually make this!
Cheyanne @ No Spoon Necessary says
I have a pumpkin cake very very similar to this coming next week, Kelsie! Obviously great minds think (and crave pumpkin) alike!! Yours looks absolutely delicious!!! A must make for sure!!!
Milena says
Easy indeed! Taking note and bookmarking. I have no doubt that I will love the flavors but being so busy-season friendly your pumpkin pie cake is likely to also save me a few times:) A slew of school activities are on the horizon where I can quickly make it and bring as a treat . Awesome!
annie@ciaochowbambina says
WHAAAAA?!!!! I predict this will be a very popular cake!! I know it will be in my house! Thanks for sharing!!
Kelly @ Kelly Lynn’s Sweets and Treats says
So easy, it almost makes itself!! Which could be dangerous hehehehe. Looks so yummy Kelsie!! Xoxo
Kim Lange says
Love this! Bringing pumpkin pie into a cake is genius! Pinning! xo
Laura says
What an awesome recipe, Kelsie! I love a good dump cake, and I’m a bit pumpkin-crazy right now! My family would gobble this up in no time at all! Brilliant!
Carlee says
I love how easy this is and I super love that it’s part cake and part pie all in one. Yum!
Katherine | Love In My Oven says
The perfect easy holiday dessert! I love how few ingredients there are in this. Pumpkin pie is one of my fave things ever, and so is cake, so…..this is magical!!
Ben|Havocinthekitchen says
I’ve been recently thinking of making a pumpkin crumble with pumpkin / crisp with pumpkin pure, and basically you’ve just proved I should proceed. This simple pumpkin cake looks and sounds delicious! Agreed on everything you said except this “It will last several days in the fridge”. It will last like a couple of hours in our house.
John / Kitchen Riffs says
Nifty idea! This sounds terrific — and SO perfect for the season. Really. Good. Stuff. Thanks!
Matt - Total Feasts says
This looks like such a cool idea. They don’t sell pumpkin pie mix in the UK, so I’m going to have to look for some the next time I’m back on the other side of the Atlantic.