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overhead photo of pumpkin pie cake in the cake pan with a serving spoon next to it

Pumpkin Pie Cake

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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Author Kelsie

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set pan aside.
  2. Combine the pumpkin pie filling, evaporated milk, eggs, and salt in a medium bowl. Stir vigorously to combine. Pour into the prepared baking dish.
  3. Sprinkle the cake mix over the pumpkin mixture. Sprinkle the nuts over that, then pour the melted butter over all of it.
  4. 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.
  5. Uneaten pumpkin pie cake can be stored, covered, in the fridge for up to 5 days.

Recipe Video

Recipe Notes

  • *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!