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–+ servings
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 9x13-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

  • Use toasted walnuts or pecans for extra flavor and crunch.
  • Serve warm with whipped cream or vanilla ice cream for a pie-like experience.
  • Line the pan with parchment for easier removal and cleaner slices.
  • Let the cake rest 15 to 20 minutes after baking so the pumpkin layer can set.
  • Add extra spices (like more cinnamon or cloves) for a stronger spice profile.
  • Substitute yellow cake mix with spice cake mix for deeper flavor.
  • For less sweetness, reduce the sprinkled dry cake mix slightly.
  • Add a handful of butterscotch or white chocolate chips with the nuts for variation.
  • Make ahead: this dessert reheats well in the oven at low temperature.

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 dump cake style, easy dessert, fall baking, holiday dessert, potluck dessert, pumpkin dessert, spice cake, vintage recipe
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