This easy pumpkin pie cake with cake mix combines a creamy pumpkin pie filling with a buttery cake topping for one of the easiest fall desserts you'll ever make. It's perfect for Thanksgiving, potlucks, and cozy weekends at home.
If pumpkin desserts are your favorite part of fall, don't miss my Easy Gluten Free Pumpkin Cookies, Pumpkin Scones, and Pumpkin Pie with Condensed Milk.
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
- One of the easiest Thanksgiving desserts you'll ever make.
- Creamy pumpkin pie filling with a buttery cake topping.
- No pie crust required.
- Made with simple pantry staples.
- Easy to adapt for gluten free or dairy free diets.
Ingredient Notes & Substitutions
Yellow cake mix
I use a 15-ounce yellow cake mix because it has a buttery flavor that pairs perfectly with the pumpkin filling. Spice cake mix also works well if you'd like an even stronger fall spice flavor.
If you enjoy baking with cake mix, my Bundt Cake Using Cake Mix is another reader favorite.
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
Be sure to use evaporated milk, not sweetened condensed milk. Although they're sold side by side, they aren't interchangeable. Condensed milk contains added sugar and will make the filling much sweeter and alter the texture. For a dairy free version, try replacing with canned unsweetened coconut milk.
Pumpkin pie spice
You can use a store-bought version or make your own blend.
Why This Recipe Works
- Uses boxed cake mix to keep prep quick and beginner-friendly.
- Pumpkin pie filling bakes into a creamy custard-like layer.
- Butter melts into the cake mix to create a crisp, golden topping.
- Everything comes together in one baking dish with very little cleanup.
How To Make Pumpkin Pie Cake With Cake Mix (Step-by-Step)
Step One: Preheat and Prepare the Pan
- Grease a 9ร13-inch baking dish and preheat oven to 350ยฐF.
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. The center should still have a slight jiggle, similar to pumpkin pie, but it shouldn't look wet or liquid. The filling will continue to set as the cake cools.
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.
- For the cleanest slices, refrigerate the cake for a couple of hours after it has cooled to room temperature. It's delicious warm, but chilling helps the pumpkin layer firm up even more.
- 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.
- Try to drizzle the butter evenly over as much of the dry cake mix as possible. Any dry patches left uncovered may remain powdery after baking.
- 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.
- Let refrigerated slices sit at room temperature for 15-20 minutes before serving if you prefer a softer texture.
- If you're serving this for Thanksgiving, make it a day ahead. The flavors get even better overnight.
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. Individual slices can be reheated in the microwave for 20-30 seconds or enjoyed chilled. 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 8ร8-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 parts of the cake mix are still dry after baking, the melted butter likely didn't cover those areas. Try drizzling the butter as evenly as possible over the entire surface before baking. Small dry spots can also be lightly brushed with melted butter and returned to the oven for a few minutes.
Absolutely! Spice cake mix adds even more warm cinnamon and spice flavor. Yellow cake mix creates a more classic buttery topping, while spice cake mix gives the dessert an extra fall twist.
Yes. Because the filling contains eggs and evaporated milk, leftover pumpkin pie cake should be covered and stored in the refrigerator.
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!
Looking for more easy fall desserts?
๐ Recipe
Easy Pumpkin Pie Cake With Cake Mix
Ingredients
- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
- ยฝ cup (100g) light brown sugar packed
- ยฝ cup (100g) granulated sugar
- 3 eggs*
- 2 teaspoons pumpkin pie spice
- ยผ teaspoon fine sea salt
- 1 box yellow cake mix*
- 1 cup (227g) unsalted butter melted
Instructions
- Preheat the oven to 350ยฐF. 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, ยฝ cup (100g) light brown sugar, ยฝ cup (100g) granulated sugar, 3 eggs*, 2 teaspoons pumpkin pie spice, ยผ 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.ย
- Be sure to use evaporated milk, NOT sweetened condensed milk, as the two are not interchangeable.ย
- 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.ย
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
Thatโs great to hear, thank you Pat!