This easy pumpkin pie cake with cake mix is a super quick, beginner-friendly recipe that's perfect for Thanksgiving or fall parties! This is a cake-pie hybrid that's sure to be a hit, made with pantry staples, and it all comes together right in the cake pan like a classic pumpkin dump cake, no mixing bowls or special equipment required.
If someone were to ask me to choose between cake or pie, I don't know if I could do it. I really do love both! So this pumpkin pie cake is the perfect treat for someone like me. Some people call this recipe a pumpkin dump cake because you literally "dump" the ingredients into the pan, but the final texture is more like a cross between pumpkin pie and cake.
As a Thanksgiving dessert, this cake is perfect because it brings in all of the classic pumpkin pie flavors but also features a moist cake topping. But don't limit yourself to just the holidays! This cake mix cake recipe is a fall staple in our home and easily one of my favorite easy fall dessert recipes.
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Why You'll Love This Recipe
- First, it's SO EASY, making it the perfect Thanksgiving dessert recipe for the busy holiday season.
- You're getting all of the delicious pumpkin pie flavors without having to fuss with a pie crust.
- The cake consists of a moist, pumpkin-spiced filling and a tender cake topping. What's not to love?!
- This pumpkin cake recipe is easily customizable for gluten free or dairy free diets (more on that below).
- This recipe is a total crowd-pleaser for holiday potlucks, fall parties, cozy brunch, and more.
Ingredient Notes & Substitutions
- Yellow cake mix: I use a standard 15 oz box of gluten free cake mix (I like the Betty Crocker one).
- Eggs: To make this pumpkin cake without eggs, I recommend using Bob's Red Mill Egg Replacer. Follow the instructions on the package to replace 3 eggs.
- Canned pumpkin puree: It's important to make sure you are using 100% pumpkin puree (this should be the only ingredient), NOT canned pumpkin pie filling, which has added ingredients.
- Evaporated milk: Not to be confused with condensed milk, as both come in a can and are usually in the same aisle at the grocery store. For a dairy free version, try replacing with canned unsweetened coconut milk.
- Pumpkin pie spice: You can use a store-bought version or homemade.
- Butter: To make this cake dairy free, use your favorite non-dairy butter.
How To Make Pumpkin Pie Cake With Cake Mix (Step-by-Step)
Step One: Preheat and Prepare the Pan
- Grease a 9×13-inch baking dish and preheat oven to 350°F.
Step Two: Make the Pumpkin Pie Layer
- Add the pumpkin puree, evaporated milk, both sugars, eggs (or egg replacer), pumpkin pie spice, and salt right into your greased pan and whisk until combined.
Pro tip: If you find it easier or less messy, you can whisk these ingredients together in a mixing bowl first and then transfer to your greased pan.
Step Three: Add the Cake Layer
- Sprinkle the cake mix on top of the pumpkin pie layer, making sure it's evenly covered.
- Drizzle melted butter on top but do not mix.
Step Four: Bake Until Set
- Bake for 55-60 minutes, or until the cake is golden and the center looks set (slightly jiggly when shaken).
Step Five: Cool, Slice, and Serve
- Allow the cake to cool in the pan for at least 30 minutes before slicing. The longer the cake sets, the easier and cleaner the slicing will be.
- Serve warm or chilled with optional toppings like a caramel drizzle, whipped cream, or vanilla ice cream.
Tips For Success
- For a richer flavor, why not try spice cake mix to make a pumpkin spice cake instead?
- You may find it easier to use a spoon to evenly drizzle the melted butter on top of the cake mix. You don't want to mix it all up (it will seep in and incorporate throughout as it bakes) but you do want to try to get it coated as evenly as possible.
- Similar to making pumpkin pie, don't worry if the cake is slightly jiggly when you take it out. It will continue to cook and set as it cools in the hot pan.
- The rest time is important after baking. This allows the filling to set, which makes cutting much cleaner and easier. If you are not looking to serve this cake warm (it's delicious chilled too), allowing it to set in the refrigerator will give you even cleaner slices.
Variations
Gluten Free
For a gluten free pumpkin pie cake, simply use your favorite gluten free cake mix. Some favorite brands are Betty Crocker, Pillsbury, or King Arthur.
Dairy Free
To make this cake dairy free, you would need to replace the evaporated milk with canned unsweetened coconut milk and the butter with your favorite non-dairy butter. It's so easy!
Chocolate Twist
You can add a sprinkle of chocolate chips or mini chocolate chips on top before baking for a delicious pumpkin chocolate cake.
How To Store & Freeze
You can store the cake in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices tightly in plastic wrap and store in the freezer for up to 3 months. Thaw in the refrigerator overnight and, if you prefer to serve the cake warm, reheat in the microwave.
Frequently Asked Questions
Yes! Bake up to 2 days in advance of serving. Store covered in the fridge, then reheat slices in the microwave or oven if you'd like to serve this cake warm.
No, pumpkin pie filling has added sugar and spices, which will throw off the recipe. Be sure to use plain pumpkin puree.
Yellow cake mix creates a classic flavor and is the best base for this recipe. You may also use white cake instead, or try spice cake for a fun fall twist.
Yes, bake in an 8×8-inch dish and reduce the bake time by about 10-15 minutes.
They're very similar! Both use canned pumpkin and boxed cake mix. Similar to this recipe, a pumpkin dump cake is usually made by dumping everything into the pan with less mixing. This pumpkin pie cake has a custardy pumpkin base (thanks to the evaporated milk) with a cake topping.
If you love this recipe, you'll definitely want to check out my gluten-free fall dessert roundup for even more cozy pumpkin and apple ideas.
Did you make my easy pumpkin pie cake using cake mix? Leave a comment below and tag me on Instagram @justastastyblog and #justastastyblog!
More Pumpkin Dessert Recipes You'll Love
📖 Recipe
Easy Pumpkin Pie Cake With Cake Mix
Ingredients
- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
- ½ cup (100g) light brown sugar packed
- ½ cup (100g) granulated sugar
- 3 eggs*
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon fine sea salt
- 1 box yellow cake mix*
- 1 cup (227g) unsalted butter melted
Instructions
- Preheat the oven to 350°F. Grease a 9x13 inch cake pan.
- Add the pumpkin puree, evaporated milk, both sugars, eggs, pumpkin pie spice, and salt to the prepared pan and mix well to combine.15 ounces canned pumpkin puree, 12 ounces evaporated milk, ½ cup (100g) light brown sugar, ½ cup (100g) granulated sugar, 3 eggs*, 2 teaspoons pumpkin pie spice, ¼ teaspoon fine sea salt
- Sprinkle the cake mix on top of the wet mixture. Drizzle the melted butter on top and do not mix.1 box yellow cake mix*, 1 cup (227g) unsalted butter
- Bake for 55-60 minutes, or until golden and set in the center with a slight jiggle to it. Allow the cake to cool in the pan for at least 30 minutes before slicing.
Notes
- Ensure you are using pure pumpkin puree, NOT canned pumpkin pie filling, which contains added ingredients and sweeteners.
- Be sure to use evaporated milk, NOT sweetened condensed milk, as the two are not interchangeable.
- To make this cake eggless, use Bob's Red Mill Egg Replacer. Follow the instructions on the package to replace 3 eggs.
- For gluten free cake, use a gluten free boxed cake mix.
- Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Pat says
I was very happy to see a new recipe with pumpkin. Our family loves pumpkin pie. I tried this yesterday, it was easy to follow the step by step instructions.
It came out great. It tasted so good. This is going to be my Thanksgiving dessert going forward.
Taleen Benson says
That’s great to hear, thank you Pat!