Pumpkin Pie Cake is a delicious way to combine pumpkin pie and cake for one decadent dessert. Perfect for fall or Thanksgiving this pumpkin pie cake is a pumpkin pie cake with yellow cake mix crust, pumpkin pie filling, and whipped cream frosting. Also called pumpkin pie magic cake!
It doesn’t have to be Thanksgiving to enjoy pumpkin pie. I believe it should be enjoyed all fall long or all year if you want it. If you’re looking for the perfect pumpkin dessert for Thanksgiving give this pumpkin pie cake a try. It’s bound to be a new favorite fall dessert.
Pumpkin Pie Cake
If you love pumpkin cake then you have to give pumpkin pie cake a try! Yellow cake mix is turned into a flaky cake crust, delicious pumpkin pie filling, and a whipped cream topping combine into a delicious fall cake.
What do you get when you combine yellow cake mix and pumpkin pie filling? A delicious pumpkin pie cake!
Pumpkin Pie Cake Ingredients
For the crust:
- 1 (15.25-ounce) package of yellow cake mix (reserve 1 cup)
- 1 egg
- ½ cup butter, melted
For the filling:
- 2 ¼ cup 100% pure pumpkin puree
- 2 ½ teaspoons pumpkin pie spice
- ½ cup + 2 tablespoons brown sugar, packed
- 2 eggs
- ⅔ cup milk
For the crumb topping:
- 1 cup yellow cake mix (reserved)
- ½ cup butter, cold
- For serving (optional):
- Whipped cream
- Chopped pecans or walnuts
How to Make Pumpkin Pie Cake
Preheat oven to 350°F. Grease a 9×13-inch pan and set it aside.
For the crust, mix together with a wooden spoon the yellow cake mix (keep 1 cup reserved for later), egg, and melted butter. Once a dough is formed, evenly spread the dough with a metal spoon and press firmly into the bottom of the 9×13 pan.
For the filling, add the pumpkin puree, pumpkin pie spice, brown sugar, eggs, and milk into the bowl of a stand or hand mixer. Mix on low speed for 30 seconds, then mix on medium speed until well combined (1-2 minutes). Pour pumpkin filling on top of the crust layer and spread evenly.
For the crumb topping, first slice the cold butter into cubes. Add the 1 cup of reserved yellow cake mix and the sliced butter into a medium bowl. Using a pastry cutter or 2 knives, knead the butter with the cake mix until a crumb-like mixture forms (the butter should be in tiny pieces). Evenly sprinkle the crumb mixture on top of the pumpkin layer.
Bake for 50-55 minutes or until the crust becomes golden brown. Don’t use a toothpick to test the doneness, since the pumpkin layer will still be wet.
Once baked, let the cake cool on the stove for 10 minutes, then transfer to a wire rack and continue cooling until it reaches room temperature.
Cover and let chill in the refrigerator for at least 1 hour before serving. Top with whipped cream and chopped pecans/walnuts, if desired. You can substitute the chopped pecans for something else or skip them altogether. A caramel drizzle would also be a nice replacement for the chopped nuts.
Pumpkin Pie Cake FAQs:
How should I store the pumpkin pie cake?
This cake can be saved for 2-3 days. If the cake is left in the refrigerator overnight while covered with plastic wrap or tinfoil, it may cause condensation and the crust will become soggy. I’d recommend covering the cake and leaving it on the counter at room temperature, then chill 1-2 hours before serving.
What is pumpkin pie cake?
This pumpkin pie cake is the perfect fall dessert. It has a flaky crust, a pumpkin pie-like filling, and a buttery, crumb topping to tie it all together!
Do I eat pumpkin pie cake warm or cold?
This dessert has the best texture and flavor when chilled. The filling has a consistency like a pumpkin pie, so it may fall apart when it’s hot.
Pumpkin Pie Cake
Pumpkin Pie Cake is a delicious way to combine pumpkin pie and cake for one decadent dessert. Perfect for fall or Thanksgiving this pumpkin pie cake is a pumpkin pie cake with yellow cake mix crust, pumpkin pie filling, and whipped cream frosting.
Ingredients
For the crust
- 1 (15.25-ounce) package of yellow cake mix (reserve 1 cup)
- 1 egg
- ½ cup butter, melted
For the filling
- 2 ¼ cup 100% pure pumpkin puree
- 2 ½ teaspoons pumpkin pie spice
- ½ cup + 2 tablespoons brown sugar, packed
- 2 eggs
- ⅔ cup milk
For the crumb topping
- 1 cup yellow cake mix (reserved)
- ½ cup butter, cold
For serving (optional)
- Whipped cream
- Chopped pecans or walnuts
Instructions
Preheat oven to 350°F. Grease a 9x13-inch pan and set aside.
For the crust, mix together with a wooden spoon the yellow cake mix (keep 1 cup reserved for later), egg, and melted butter. Once a dough is formed, evenly spread the dough with a metal spoon and press firmly into the bottom of the 9x13 pan.
For the filling, add the pumpkin puree, pumpkin pie spice, brown sugar, eggs, and milk into the bowl of a stand or hand mixer. Mix on low speed for 30 seconds, then mix on medium speed until well combined (1-2 minutes). Pour pumpkin filling on top of the crust layer and spread evenly.
For the crumb topping, first slice the cold butter into cubes. Add the 1 cup of reserved yellow cake mix and the sliced butter into a medium bowl. Using a pastry cutter or 2 knives, knead the butter with the cake mix until a crumb-like mixture forms (the butter should be in tiny pieces). Evenly sprinkle the crumb mixture on top of the pumpkin layer.
Bake for 50-55 minutes or until the crust becomes golden brown. Don’t use a toothpick to test the doneness, since the pumpkin layer will still be wet.
Once baked, let the cake cool on the stove for 10 minutes, then transfer to a wire rack and continue cooling until it reaches room temperature.
Cover and let chill in the refrigerator for at least 1 hour before serving. Top with whipped cream and chopped pecans/walnuts, if desired.
Notes
This cake can be saved for 2-3 days. If the cake is left in the refrigerator overnight while covered with plastic wrap or tinfoil, it may cause condensation and the crust will become soggy. I’d recommend covering the cake and leaving it on the counter at room temperature, then chill 1-2 hours before serving.
Marie T
Friday 29th of July 2022
Thur looks so delicious and easy to make! Hmmm would be some extra work, but thinking pumpkin pie cupcakes…