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.
- 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.
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.
- *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!