Pumpkin Pie Cake – Easy Thanksgiving Dessert Recipe
Pumpkin Pie Cake combines the cozy flavor of pumpkin pie with the texture of cake. A simple, crowd-pleasing Thanksgiving dessert ready in under 90 minutes!
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 tsp cinnamon
- 1 tsp 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 9x13-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.
- 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.
- 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.