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.
I made this It was so Easy and Delicious thank you
This turned out SO good!! Everyone loved it!! You are right, it is like a pie and a cake in one. I didn’t come home with any leftovers!
Would jello pumpkin pie filling/pudding work for this?
No, I’m sorry
I love every one of your recipes I’ve tried. thank you for all you do!!
yours truly, Jackie
I can’t find pumpkin pie filling anywhere what else can I use
I haven’t tested it with anything else. I suppose you could make it with a homemade pumpkin pie filling if you want to do more work, just don’t add the evaporated milk or eggs that the pie recipe would call for (it would basically be just pumpkin puree, sugar and spices)
Do you think cream cheese frosting would be too much?
No I think it would work as long as you like cream cheese and pumpkin pie flavors together 🙂
Absolutely delicious
Love, love, love this simple recipe! I’ve made this recipe every year with my preschoolers for the past 4 years in a row. We make mini cupcakes and they love them! I’ve also made it for my family.
Love simple recipes! This is delicious! I’ve made this twice – the first time it was thick and custardy, the second time it was more cake-like and fluffy. Any clue as to what I did differently?
Depends on the cake mix brand sometimes. I also think they’ve changed the sizes of cake mixes. It used to be 18 ounces, then they went down to 15 ounces and now some are like 13 ounces. I tend to go with Duncan Hines these days because (so far) they are still 15 ounces.
Absolutely delicious! I’ve made many pumpkin bar recipes but I’ve never made a pumpkin pie cake before. I paired it with my own homemade cream cheese frosting and it was perfect together. Will definitely make again. Probably on thanksgiving! So easy to make. 45 minutes two 8″ square pans turned out beautifully
Yay! Thanks so very much Jess!
Hi Brandie!
I am baking for a post funeral gathering. Could I bake this and refrigerate it for 2 days or will it get soggy?
I am wondering if anyone has doubled this recipe? And if so how long did you cook for?
i havent made yet.But im so happy to have found the recipe again. i made it 15 yrs ago and lost recipe and now i have found it, THANK YOU!
I hope it’s as good as you remember! I have another pumpkin magic cake that is similar but instead of mixing the cake batter with the pumpkin pie filling, it’s layered. You might like that one too! https://www.thecountrycook.net/pumpkin-layer-cake-aka-magic-pumpkin/
We made the Pumpkin Pie Magic Cake and will definitely make it again. It was simple to make and tastes GREAT – especially when chilled in the refrigerator. We prefer it more than a pumpkin pie!!
Woo hoo! That is so awesome to hear Steve! Thanks so very much for taking the time to come back and comment!
I am trying donuts, so we will see.
This is by far my new favorite dessert! I made the mistake of purchasing a can of pumpkin puree instead of pumpkin pie mix. The main difference between pumpkin puree and pumpkin pie mix is the sugar and spice. I was still able to use the pumpkin puree and make the dessert a success, however it required more ingredients. If you only have pumpkin puree on hand this is how you can adjust the recipe. Use 1- 15oz can of pumpkin puree, 3/4 C white sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1 tsp nutmeg, 1/4 tsp ground cloves, and 1/2 tsp salt. This will transform the pumpkin puree into pumpkin pie mix! Prepare the recipe as stated just substituting the pumpkin pie mix for your newly assembled pumpkin puree, sugar, and spice mix.
I am not a huge fan of eggs, so I reduced the eggs to 2 and used 2 cinnamon applesauce cups to replace the remaining 2 eggs. I also used butter cream vanilla frosting.
I am seriously blown away by how wonderful this dessert is! Thank you for sharing it!
What exactly is considered a “jiggly” center? When I shake the pan it jiggles?? Wondering how long everyone has baked theirs???
Yes, when you shake the pan it jiggles. 🙂
Awesome thank you so much! Happy holidays! I can’t wait to try it!
Of course! Hope you love it!
Do you follow the recipe on the cake mix box and then combine with the other ingredients or do you literally just add the cake mix from the box with the butter and disregard the instructions on the cake mix box?
You do not follow the cake mix instructions. Just follow my instructions above.
Hi! I was wondering if this would be too sticky for a cake mold? Was going to use this for a thanksgiving cake but not sure if it will make it out of the ‘turkey’ mold pan! Thanks!!
I just thought I would share how I used this recipe as the basis for a 2 layer 9″ round cake. I only had a white cake mix on hand so I used that and added 1 tbsp Pumpkin Pie Spice, 1/2 tsp nutmeg, and 1/2 tsp cinnamon. The batter makes right at 8 cups, so I measured out 4 cups of batter into each of my 9″ round cake pans that were generously greased with Baker’s Joy. I baked them at 350 degrees for 50 minutes. They cooked and released perfectly. Then I frosted them with a batch of Pumpkin Pie Spice Cream Cheese Frosting which was made with 8 oz. Cream cheese, 1 stick of salted butter, 2 tsp vanilla, one 2 lb bag of confectioners sugar, heavy whipping cream to get it to the consistency that you want, and 2 tbsp of Pumpkin Pie Spice. Frosted in between the layers and on top and sides of the cake. Thank you so much for your recipe!!!
Love all of your tips Brandi – thanks so much!!
Thank you!
I saw this question a couple of times but did not see a response. Does this have to be refrigerated? Sounds delicious and I am going to try it!
Yes, I would keep it refrigerated if it’s not all eaten right away.
Easy an love it
I was running a little behind on Thanksgiving dinner and asked my 16 yr old to make this recipe. He did a wonderful job! No left overs and plenty of compliments! Yummy!!
I also used cream cheese frosting. This will be on my to make list for years to come!
Thank you
Just made this today, Have not tasted it yet, Did add a little pumpkin pie spice and will use cool whip, so it’s not so sweet, I don’t like sweet frosting, I used a glass pan Cake came out high then fell, Is that supossed to do that? Can’t wait to taste it. Thank you.
Would they make good cupcakes?
I have made this twice! It is so easy and I get so many compliments! I keep telling people it is simple to make but they don’t believe me! I pair it with cream cheese icing as well. Thanks for posting this recipe!
I love it Dawn!! Thank you so much for coming back to comment!!!