Handwritten recipe card for Pumpkin Pie Cake
by: salvagedrecipes

Pumpkin Pie Cake with Walnuts and Butter Crumble Topping

Pumpkin Pie Cake
Pumpkin Pie Cake is a beloved fall dessert that blends the creamy spiced flavors of pumpkin pie with the rich texture of cake. This dish is especially popular in American kitchens during the autumn season, often served at potlucks, family gatherings, and Thanksgiving celebrations. Unlike traditional pies, this recipe uses a boxed cake mix as a topping, creating a deliciously buttery crust-like layer. With warm spices like cinnamon, nutmeg, ginger, and cloves, this dessert is fragrant and comforting, embodying the flavors of fall. The addition of chopped walnuts and melted butter adds crunch and richness, making it a unique hybrid between a pie and a cake.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 15
Calories 360 kcal

Ingredients
  

  • 29 oz pumpkin (1 can)
  • 13 oz evaporated milk (1 can)
  • 3 eggs (beaten)
  • 1 ¼ cups sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • ½ tsp ginger
  • ½ tsp cloves
  • 18 ½ oz yellow cake mix
  • 1 cup butter (melted)
  • 1 cup walnuts (chopped)

Instructions
 

Step 1: Mix Base

  • Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, salt, ginger, and cloves in a large bowl. Stir until well blended.

Step 2: Prepare Pan

  • Pour the pumpkin mixture into a greased 9×13-inch baking pan.

Step 3: Add Cake Mix

  • Sprinkle dry yellow cake mix evenly over the pumpkin mixture. Pat down gently with the back of a spoon.
  • Step 4: Add Nuts and Butter
  • Sprinkle chopped walnuts over the top. Drizzle melted butter evenly over the surface.

Step 5: Bake

  • Bake at 350°F for 50–60 minutes, or until the top is golden and set.

Tips

  • Substitute pecans for walnuts for a different nutty flavor.
  • Use spice cake mix instead of yellow cake mix for extra warmth.
  • Add a layer of whipped cream or vanilla ice cream when serving.
  • For a lighter version, reduce butter to ¾ cup.
  • Make ahead: This cake can be baked a day early and refrigerated.

Nutrition

Calories: 360kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 55mgSodium: 340mgPotassium: 320mgFiber: 3gSugar: 29gVitamin A: 9000IUVitamin C: 2mgCalcium: 80mgIron: 2.2mg
Keyword cinnamon, comfort baking, fall recipes, holiday dessert, pumpkin, spiced cake, thanksgiving, walnuts
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