Pumpkin Pie Cake Recipe is ridiculously simple to make plus it tastes just like pumpkin pie! We love it. I especially love that it starts from a yellow cake mix because sometimes I just don’t have the time to bake from scratch. To the cake mix we add a few simple ingredients like butter, pumpkin puree, eggs, cinnamon, brown sugar, and pecans!
Why we love our Pumpkin Pie Cake Recipe
The holidays are a time for gathering together as family so from Thanksgiving to New Years we have all kinds of festive feasting happening. I love this recipe because it’s simple to make but tastes like I put hours of work into it!
All the love and not so much work sometimes is a good thing at the holidays!
Ingredients for Pumpkin Pie Cake Recipe
- yellow cake mix
- canned mashed pumpkin
- white sugar
- ground cinnamon
- evaporated milk
- brown sugar
- pecan pieces, optional
Helpful baking tips for higher elevations
- If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
- Adjustments are needed for 5000+ feet and above:
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 2 tablespoons.
- Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
- Check if it is done a little early.
- This takes some trial and error to get it right for you.
Learn more HERE
- Pumpkin Pie Cake
- 1 yellow cake mix
- 1 egg
- 1/2 cup butter, melted
- 1 (29 ounce) canned mashed pumpkin
- 3 eggs
- 1/2 cup white sugar
- 1 1/2 teaspoon ground cinnamon
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 cup pecan pieces, optional
- Preheat oven to 350 degrees.
- Coat a 9x13 baking pan with cooking spray and then dust with flour.
- Reserve 1 cup of cake mix from package.
- In a mixing bowl combine remaining cake mix, melted butter, and 1 egg.
- Press mixture in the bottom of pan and up the sides to form a crust.
- In a large mixing bowl combine pumpkin, eggs, white sugar, cinnamon, and evaporated milk.
- Mix well.
- Pour over crust.
- Combine brown sugar and remaining cake mix.
- Cut in butter using two knives or a pastry blender until crumbly.
- Sprinkle over the filling.
- Top with pecans if desired.
- Bake 50 minutes.
- Cool on a rack.
- Refrigerate until serving.
Amount Per Serving: Calories: 481Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 104mgSodium: 494mgCarbohydrates: 69gFiber: 2gSugar: 48gProtein: 6g
More Pumpkin Recipes
- Chocolate Chunk Pumpkin Overnight Oats
- Skinny Pumpkin Cream Cheese Loaf
- Pumpkin Bars with Cinnamon Cream Cheese Frosting
- Pumpkin Pancakes w/ Carmel Cinnamon Syrup
- Gluten-Free Pumpkin Chocolate Chunk Biscotti
- Homemade Pumpkin Pie
- Pecan Pumpkin Pie Oatmeal
- Pumpkin Pie Galette
- Pumpkin Bars
- Pumpkin Spice Bars
- Pumpkin Cream Cheese Dip
- Pumpkin White Chocolate Pistachio Cookies
Our Pumpkin Pie Cake Recipe is a delightful fall dessert that would be fun to take to any occasion this time of year.
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene