All the comforting flavors of a classic pumpkin pie meet the hearty texture of a soft, buttery cake the ultimate fall dessert for family gatherings and Thanksgiving tables alike.
If pumpkin pie and yellow cake mix had a love child, this would be it. Pumpkin Pie Cake is that perfect in-between dessert creamy, spiced, and rich like pie, but with the satisfying bite of a tender cake. It’s one of those recipes that feels familiar yet new, comforting yet a little indulgent.

This dessert is tailor-made for fall celebrations, especially Thanksgiving, when the oven’s already warm and everyone’s craving pumpkin spice everything. Even if you’re not an experienced baker, this recipe is nearly foolproof just a few pantry staples, one bowl, and a 9×13 pan.

Ingredients

For the Base

1 box yellow cake mix (reserve 1 cup for topping)
1 stick (½ cup) unsalted butter, softened
1 large egg

For the Pumpkin Layer

2 cans (15 oz each) pumpkin purée (not pumpkin pie filling)
3 large eggs
1 can (5 oz) evaporated milk
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

For the Topping

Reserved 1 cup cake mix
¼ cup granulated sugar
¼ cup cold butter, cut into small cubes
1 cup chopped pecans

Optional for Serving:
Whipped cream, vanilla ice cream, caramel sauce, or toffee bits

Instructions

Preheat the Oven:
Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the Base:
In a medium bowl, mix the remaining cake mix (after reserving 1 cup), softened butter, and 1 egg until crumbly.
Press the mixture evenly into the bottom of your prepared pan and slightly up the sides. Pro Tip: The dough can be sticky — lightly dust your fingers with a bit of the dry cake mix or flour to make spreading easier.
Make the Pumpkin Filling:
In the same bowl (no need to wash it), combine pumpkin, eggs, evaporated milk, sugar, cinnamon, and pumpkin pie spice.
Mix on low speed until combined, then beat for about 2 minutes until smooth and slightly fluffy.
Pour evenly over the crust layer.
Create the Topping:
In a small bowl, combine the reserved cake mix and ¼ cup sugar.
Cut in the cold butter until the mixture looks crumbly, then stir in the pecans.
Sprinkle evenly over the pumpkin layer.
Bake:
Bake for 65–75 minutes or until the top is golden brown and a knife inserted near the edge comes out clean.
(The center will still be soft — that’s okay; it firms up as it cools.)
Cool & Serve:
Let cool for at least 20–30 minutes before slicing.
Serve warm or chilled with whipped cream, ice cream, or a drizzle of caramel sauce.

Tips & Tricks

Spreading the base: If the dough sticks to your fingers, refrigerate it for 10–15 minutes before pressing into the pan.
Storage: Store leftovers covered in the fridge for up to 5 days.
Make-ahead option: Bake a day before serving — the flavors deepen overnight.
Texture tip: For a firmer cake-like consistency, bake a few minutes longer and cool completely before cutting.

Substitutions & Variations

Nut-Free: Omit pecans or use crushed graham crackers or streusel topping instead.
Gluten-Free: Use a gluten-free yellow cake mix; no other changes needed.
Vegan-Friendly: Substitute butter with plant-based butter and use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). Replace evaporated milk with coconut cream for a richer flavor.
Extra Spice: Add a pinch of nutmeg or clove for a bolder fall spice profile.

Frequently Asked Questions

Can I make Pumpkin Pie Cake ahead of time?

Yes! In fact, it tastes even better the next day. Cool completely, cover, and refrigerate overnight. Warm slightly before serving if desired.

Why is the base sticky or hard to spread?

That’s normal — it’s buttery! Chill the mixture for a few minutes or dust your hands with cake mix or flour to make it easier to press.

Can I freeze this dessert?

Absolutely. Wrap cooled slices tightly in plastic wrap and store in an airtight container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.

Can I use spice cake mix instead of yellow cake?

Yes! Spice cake mix will add deeper flavor and extra warmth — perfect for fall lovers.

Nutrition Information (Per Serving, Approx.)

Calories: 320
Carbohydrates: 42g
Protein: 5g
Fat: 15g
Fiber: 3g
Sugar: 27g

(Values are approximate and will vary based on specific brands and toppings used.)

Pumpkin Pie Cake is one of those rare desserts that feels homemade and nostalgic but doesn’t demand hours in the kitchen. It’s buttery at the base, creamy in the middle, and sweetly crisp on top a true triple threat for your fall dessert table.

Whether you bake it for Thanksgiving or just a cozy weekend treat, this dessert never disappoints. Try it once, and chances are it’ll replace your traditional pumpkin pie for good.

So go ahead, preheat that oven, cue up your favorite fall playlist, and let your kitchen smell like cinnamon and nostalgia.