Pumpkin Pie Cake
Pumpkin Pie Cake only has 5 ingredients but it tastes completely homemade! It is a dessert that tastes like part pumpkin pie and part spice cake! Topped with vanilla frosting!
PART PIE AND PART CAKE
I adapted this recipe from my Pumpkin Pie Dump Cake. Instead of sprinkling the cake mix on top and pouring on the butter, I wondered what would happen if I just mixed it all together. And boy, was it one of the best fall desserts I have tasted in a LONG time! It only has 5 ingredients but I swear it tastes homemade! If you have a crowd over at Thanksgiving, this might be the perfect dessert to serve. It will easily make 12 servings and you can make it the night before!
FREQUENTLY ASKED QUESTIONS:
I added these Brach’s Mellowcreme Pumpkins as a last minute decoration on top. They aren’t necessary, but they are a super cute edible decoration for each slice of cake.
Usually this happens if you’re trying to ice the cake too soon. You HAVE to let the cake cool before you frost it.
Sure, if you have a homemade frosting you prefer, feel free to use that. A buttercream frosting, a marshmallow frosting, or a pumpkin spice flavored frosting would all be tasty.
This cake would do good at room temperature for up to 3-4 days. You can freeze leftovers for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- pumpkin pie mix – you want to look for the pumpkin pie mix, not the smaller cans of pure pumpkin. Pumpkin puree is just pumpkin, it doesn’t have any other seasonings or evaporated milk added so don’t grab that by accident.
- eggs
- spice cake mix – I think this works best with a spice cake mix but I suppose you could use a yellow or vanilla cake mix.
- salted butter – I think the salted butter cuts the overall sweetness of this dessert. If you only have unsalted butter, you can use that.
- vanilla frosting – you could also use cool whip (whipped topping) if you prefer.
- Brach’s Mellowcreme Pumpkins – optional, but make a really cute addition to each slice of cake.
HOW TO MAKE PUMPKIN PIE CAKE:
Preheat oven to 350f degrees. Lightly spray the bottom of a 9×13-inch baking dish with nonstick cooking spray. In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs. Then mix in cake mix and melted butter. Mix slowly at first so the cake mix doesn’t fly everywhere. Mix this together for at least 2 minutes to make sure the batter is fully incorporated.
Pour batter into prepared baking dish. Bake for about 45-55 minutes (center of the cake shouldn’t be jiggly).
Allow cake to cool completely then spread the frosting on top. You could even top each square with these candy corn pumpkins.
Cut into 12 squares and serve!
CRAVING MORE RECIPES?
Originally published: October 2016
Updated photos & republished: September 2024
Pumpkin Pie Cake
Ingredients
- 1 (30 oz) can pumpkin pie mix
- 4 large eggs
- 1 box spice cake mix
- 1 cup salted butter (2 sticks), melted
- 1 container white or vanilla frosting
- Brach's Mellowcreme Pumpkins (optional, for topping)
Instructions
- Preheat oven to 350F degrees. Lightly spray the bottom of a 9×13-inch baking dish with nonstick cooking spray.
- In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs.
- Then mix in cake mix and melted butter. Mix for a full 2 minutes.
- Pour batter into prepared baking dish and bake for about 45-55 minutes (center of the cake shouldn’t be jiggly.)
- Allow cake to cool completely then spread frosting on top.
- Cut into 12 squares and serve! Optional: Top each slice with mellowcreme pumpkins!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Absolutely incredible!!! I can’t say enough about how delicious this cake is!!! I will be making it for years to come! I made my homemade cream cheese icing for the top. So good!
Made this and it was wonderful! I added chopped pecans and pumpkin pie spice and cinnamon to the batter. Frosted with a stabilized whipped cream and cream frosting and topped with more chopped pecans! ????????
Love that Diane! That all sounds AMAZING!!
I wonder if you used a litte of the cake mix and melted butter to spred a thin layer of the crumble topping like the Dump Cake over the top of this one how it would be??? HHMMMM…
I only have white cake mix can I put some nutmeg into it ?
Hi Ruthanne! If you have pumpkin pie spice, you could add a bit of that to it. Or a little cinnamon and nutmeg will work in a pinch. Not sure of exact amounts though. Start with a little then add more until you get the spices to how you like it.
Was actually super surprised how good this was. I didn’t have slice cake so I did yellow cake mix with a bunch of cinnamon. Then made a homemade cream cheese icing. Huge hit!!
Ha – I love it when a recipe surprises!! Glad you were able to improvise too. Thank you so much Erin!
I made this recipe and it is absolutely delicious! and so easy to make
Woo hoo!! Thanks so much Debbie!
Can only one stick of butter be used instead of two? Also does it matter if the butter is salted or unsalted? I’m soooo ready too make and bake and devour this pumpkin deliciousness!!!
Made it this morning before church, my kids always come to eat in the afternoon, everybody agreed it was the best pumpkin dessert ever !!! So easy and delicious !
Has anyone tried making a bundt cake with this mix?
I wouldn’t recommend making it in a bundt pan.
Such an easy recipe! I love how you did the step by step with pictures. I was able to match everything & knew I was doing it right! So thank you for taking the time to do that! They are now cooling I’m eagerly waiting to take a bite! ????
I am so happy that is helpful to you Alicia! Thank you for taking the time to comment to let me know! 🙂
Could this be made in a bundt pan?
I wanted to ask this as well…
No, I wouldn’t recommend making it in a bundt pan.
Just the picture on this recipe got me out of my pj’s and dressed for a trip to the market to buy the ingredients. It was so easy to put together. I lined my 9×13 metal pan with parchment paper and it was done after 41 min. I used Betty Crocker Cream Cheese flavored frosting. It was absolutely delicious and I immediately shared half with my neighbor who has been texting me all morning to discuss how delicious it was!
Woo hoo! I’m doing a happy dance – ha!! Thank you so much for taking the time to come back and leave such a sweet comment. I love it!! Yay!!
Refrigerate? Sounds delicious!
Do you need to refrigerate leftovers?
???? Very good recipe! I love the texture of this cake!
This looks so good! Yum!
Thanks so much Julie!
Very good. I cooked it for 40” and it was done. Will definitely make it again.
Thanks so much for taking the time to come back and leave a comment Pam!
Delicious and so easy.
can you use 100 % canned pumpkin instead of the mix . I have some i was looking to use
Hi John! I have only tested this with the pumpkin pie mix. I’m sorry!
Have you tried making cupcakes with this recipe?
Hi Patty – no not yet. If you do, please let me know how it turns out for you!
If you use just pumpkin how much sugar and spices?
I don’t know since I haven’t tested it that way. I’m sorry!
I can’t Wait to try it
Hope you love it Sherry!
This is very good and so easy. I cook for a special diet, so made some changes. I used a sugar free yellow cake mix and added spices, used pumpkin puree and added spices and splenda and subbed sugar free applesauce for 1/2 of the butter. I served it with cool whip.. Thank you for posting so many cake mix recipes, your delicious and creative desserts are thoroughly enjoyed..
Love reading that! Thanks so much Kat!
I made this recipe today. Followed the instructions as written. It turned out perfectly. Delicious!
One change- I used Duncan Hines cream cheese frosting
Mmmmm sounds perfect! Thank you!!
We really loved this one – thank you!
This is the best pumpkin treat I have had so far! Ours turned out to be like a pudding/pie/cake.. I really hate dry cakes. The consistency of this recipe is everything I want in a dessert. It’s not too sweet even with the vanilla icing. We ate ours warm. You could even pair it with a little ice cream. Incredible. I usually hate standard cakes but I can’t stop eating this. Very impressed.
Your recipe seems easy enough. However, I wasn’t sure if the pumpkin mixture is placed in greased pan first then the cake mixture or combined together.
This recipe looks great! But doesn’t the betty Crocker cake mix usually ask for three eggs? Also if I omitted the butter the recipe can still work right? Thx 🙂
Well, you really need to follow my ingredients and directions exactly to make sure it turns out right. Don’t worry about the ingredient amounts on the back of the box. 🙂
Could I use a gluten free spice cake mix? Would there need to be any modifications to the recipe?
Sounds yummy! Thanks!
I have made this many times. Took to a potluck and have had repeated requests to bring again!!
You have the best recipes ever! I used the Philadelphia cream cheese frosting for this.The bad thing is there was not a lot of leftovers for breakfast.
Hi Carolyn! Woo Hoo! You are so sweet!! I love that you loved it!!! 🙂
Does this need to be refrigerated? The pumpkin pie cake.
This looks sooo yummy !! So I am making it for our employees Thanksgiving dinner!!!! Thank you For sharing this recipe .
Lots of luv,
Sharon
I have canned pumpkin. If I mix it as I would for pie would this work in place of the canned pumpkin pie filling?
Made it yesterday with cream cheese frosting !!! It is delicious & everyone loved it !!
Can I make these into cupcakes? If so, how long do I bake them for?
Hi Ryan! I haven’t tried doing that yet – I’m sorry! Maybe someone else on here has and can give us some pointers. 🙂
This cake looks so good !I decided to make it for work tomorrow. Beingthat it’s Halloween. Can’t wait to try it!
I used just canned pumpkin, I misread the instructions. I am going to use cream cheese frosting. Will it taste the same?
I’m sorry Marcene but it won’t taste exactly the same and it won’t have quite the same texture. It should still taste okay but it’ll be more pike a pumpkin cake instead of a pumpkin PIE cake. 🙂
Can I use fresh pumpkin??
I have made a version of this cake and use the cream cheese frosting with a little cinnamon….
Have you tried using using a different cake mix flavor, such as butter flavor and if so, how did it turn out? Can’t wait to try this recipe. Thank you or sharing.
Do I use unsalted or salted butter?
In baking, I always use unsalted.
Should it be salted or unsalted butter? Here you said unsalted but in the ingredient list it says salted. I just want it to turn out good!
I’m confused Stephanie – where did I say unsalted – in the comment section? In the printable recipe, it says salted and that’s what I used when testing the recipe. However, if all you have is unsalted, then you can certainly use that too and it will work fine. 🙂
I’m gonna make these into cupcakes, yummo
Great Pumpkin Pie! It goes directly to my Halloween wish list! Thank you for sharing.
Can I use margarine or oil instead of butter, I can’t use butter?
Becky, you can use margarine if you are not able to use butter.
It looks yummy. I also would like to know if this cake and icing can be frozen. My friend is having surgery and I want to give her a freezer meal and dessert.
Thankyou.
Hi Jan! I honestly am not sure since I haven’t tried it. I’m sorry! If you do give it a try – please let me know! Prayers that your friend’s surgery goes well!
Thankyou Brandie for replying so quickly. Unfortunately, I cant find Pumpkin Pie Mix or Sweet and Sour Dressing at my Krogers, here in Indiana! So, I have had to try something else.
My friend has 4 kids and a husband so I am glad that I can help her out in some small way.
Can this pumpkin pie cake be frozen? Also, how long will it keep before it will become soggy? It really looks delicious !!
Thank You
Grace
Is pumpkin pie mix the same as pumpkin pie filling??
This one looks yummy and I will have to give it a go soon. I’ve been busy doing a lot of baking lately.
I have vanilla bean cake mix & a can of sweetened condensed milk gonna add some cinnamon & some pumpkin pie spice (if I have it) 4 eggs the butter (2 sticks), 15 oz can of pumpkin ???? purée & see how it turns out ; ) (cleaning out my pantry & improvising p.s. Ma maple cream cheese frosting from scratch to decorate it with! But I think fresh whipped cream might be even better????
This looks like something I would like as I detest dry cake. Have you tried cool whip instead of frosting?
Hi Nana! It really is SO good – I think you are gonna love it! You could certainly use Cool Whip but you would then need to refrigerate it after putting it on. My husband prefers frosting on it so we tried the vanilla and cream cheese flavors and the vanilla frosting ended up being our favorite. I don’t think you can go wrong with whatever you flavor you enjoy 🙂
I will be making this tonight. I’m thinking of mixing a little pumpkin pie spice into the vanilla frosting!
Mmmmm….sounds good to me!
Wow – just made this – it was AWESOME!
Hope you love it as much as we do Lynn!