Some desserts just scream fall, and this Pumpkin Pie Cake is at the very top of the list. It’s pumpkin pie meets buttery cake with a pecan crunch on top. Honestly, if pumpkin pie and cake had a baby, this would be it! This easy pumpkin dessert has all the cozy flavors of fall baked into one pan: warm pumpkin spice, a creamy pie-like filling, and a golden buttery topping that melts in your mouth. It’s the perfect Thanksgiving dessert idea, a sweet treat for Friendsgiving, or a simple make-ahead pumpkin recipe to enjoy on any chilly day when you need a fall pick-me-up.
Why you’ll love this pumpkin pie cake
- Simple, pantry-friendly ingredients: No fancy baking tricks or hard-to-find items here, just the basics you probably already have in your kitchen.
- Cozy pumpkin spice flavor in every bite: Warm, comforting, and full of fall flavor.
- Perfect texture combo: Crunchy pecans, creamy pumpkin, and soft cake layers, it’s pure dessert bliss.
- Feeds a crowd: A 9×13 pan easily serves a full table of guests.
- Make-ahead friendly: You can make it early in the day since it tastes best after resting and cooling to room temperature.
Jump to:
Ingredients you will need
This pumpkin pie cake comes together with pantry staples and fall favorites. Here’s what makes it so good:
- Cake mix: I like a simple vanilla mix, but yellow or even butter cake mix works too. It’s the shortcut that keeps this dessert easy.
- Pumpkin puree: Canned pumpkin is perfect here. Just make sure to grab pure pumpkin, not pumpkin pie filling, because it already contains sugar and spices.
- Sweetened condensed milk: This gives the pumpkin layer its creamy, custardy texture without needing heavy cream or extra sugar.
- Pumpkin pie spice & cinnamon: Cozy spices that make the whole kitchen smell like fall. You can even toss in a little nutmeg or ginger if you want more depth.
- Pecans: Add crunch and a nutty flavor that balances the soft pumpkin filling. Walnuts work too, or you can skip the nuts if you prefer.
See the recipe card for quantities.
Substitutions/Variations
- Cake mix: Swap vanilla for butter, spice, or yellow cake mix.
- Nuts: Use walnuts or almonds instead of pecans. Or skip them if you need nut-free.
- Spices: Add a pinch of nutmeg, ginger, or cloves for more fall flavor.
- Topping: Try cream cheese frosting, powdered sugar, or even a chocolate drizzle for a twist. But don’t overdo it; the flavors of the cake itself are 10 out of 10.
How to make pumpkin pie cake
Making this pumpkin pie cake is almost too easy. You’re basically layering buttery cake crumbles and cozy pumpkin custard, then letting the oven do all the work. Here’s how it goes:
Make the cake crumble.
Make the pumpkin custard.
Layer them into a buttered 9×13 baking dish.
Bake until golden.
Scroll down to the recipe card for exact quantities and instructions.
Baker’s notes
- Storage: You can store it at room temperature for 2 days or in the refrigerator for 4 to 5 days.
- Serving suggestions: Serve with homemade whipped cream, ice cream, or caramel drizzle.
- What to serve with: Fresh coffee or a pumpkin spice latte.
Try these baking recipes next
If you loved this pumpkin pie cake, you might also enjoy these cozy fall favorites:
- 🎅Holiday Rice Krispie Treats: A festive twist on a classic treat with pumpkin spice.
- 🍎Air Fryer Cinnamon Tortilla Chips and Apple Pie Dip: A warm, cinnamon-sugar snack perfect for dipping.
- 🥨Air Fryer Pretzel Bites: Soft, chewy bites ideal for pairing with your favorite dipping sauce.
- 🍫Chocolate Chip Bread Pudding: A comforting dessert with a chocolatey twist.
- 🍰San Sebastian Cheesecake: A rich, crustless cheesecake that’s simple to make.
Now that dessert is covered, let’s make dinner
Here are some simple, cozy dinner recipes for you to try next.
FAQ
You can. I actually make it earlier in the day since it tastes better after resting and cooling to room temperature.
In an airtight container at room temperature for 2 days or refrigerate it for up to 5 days. For better quality and texture, I wouldn’t recommend freezing it.
I have better results with canned pumpkin puree. The fresh puree was too watery.
The edges will be set, the top layer of the cake will be golden, and the pumpkin custard will be set.
Ready to bake?
Pumpkin Pie Cake is one of those desserts that brings everyone running to the kitchen. It’s easier than pie, cozier than cake, and guaranteed to disappear fast at any fall get-together.
Now it’s your turn. Grab that cake mix, open the pumpkin puree, and bake a little fall magic at home. 🎃🍂🦃
If you try this recipe, I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick comment below. It helps others find The Kitchen Bucket List recipes, too.
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Pumpkin pie cake
Equipment
- 9×13 baking dish
- Mixing Bowls
Ingredients
Cake Mixture
- 1 (13.25 ounces) box vanilla cake mix (yellow or butter cake mix works as well)
- 1 cup chopped pecans
- 6 tablespoons butter, melted
- 1 egg
Pumpkin filling
- 2 (15 ounces) cans pumpkin puree
- 1 (14 ounces) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs
Instructions
- Preheat the oven to 350℉.
- Grease a 9×13-inch baking dish with butter. Set it aside.
Cake Mixture
- In a large bowl, add the cake mix and the chopped pecans.
- Pour the melted butter and mix well.
- Add the egg and mix until all ingredients are combined. Set aside.
Pumpkin Mixture
- In a large mixing bowl, mix the pumpkin puree and sweetened condensed milk together.
- Add the pumpkin pie spice, salt, and cinnamon.
- Add the eggs, one at a time, mixing well in between each addition. Set aside.
Let's make the Pumpkin Pie Cake
- Add half of the cake mixture to the prepared pan. Using your fingers or a spoon, crumble the batter evenly across the bottom of the pan.
- Pour the pumpkin mixture on top. Spread evenly and don’t mix.
- Add the remaining cake mixture on top of the pumpkin mixture. Crumbled evenly over the top.
- Bake in the preheated oven for 50 – 65 minutes.
- Serve and Enjoy!
Oh YES! This is on my list to bake this week! Can’t Wait!
This sounds delicious. I am going to make it for my next party!