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Pumpkin Pie Cake Recipe

The Best Pumpkin Pie Cake Recipe

The Pumpkin Pie Cake Recipe is a dessert that combines thebest features of pumpkin pie and cake. It has a soft, cake-like texture with acustard-like pumpkin pie layer on top. This dessert is easy to make and perfectfor Thanksgiving or any fall occasion. With ingredients like pumpkin puree,cake mix, cinnamon, and nutmeg, the cake offers a comforting, spiced flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Layer:
  • 1 can (15 oz) pumpkin puree
  • 1 box of yellow cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup water
For the Pumpkin Pie Filling:
  • 1 can (12 oz) evaporated milk
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 large eggs

Equipment

  • Mixing Bowls
  • Electric Mixer or Whisk
  • 9x13-inch Baking Pan
  • Measuring Cups and Spoons
  • Spatula
  • Oven
  • Cooling Rack

Method
 

  1. Prepare the Cake Layer: In a large mixing bowl, combine the pumpkin puree, cake mix, eggs, vegetable oil, vanilla extract, and water. Using an electric mixer (or a whisk), blend until smooth and well combined. The batter should be thick, but pourable.
  2. Make the Pumpkin Pie Filling: In a separate bowl, whisk together the evaporated milk, sugar, cinnamon, nutmeg, ginger, salt, and eggs. Mix until fully combined. This will create the creamy pie filling that will bake on top of the cake.
  3. Assemble the Cake: Pour the prepared cake batter into your greased 9x13-inch baking pan. Spread it out evenly. Next, carefully pour the pumpkin pie filling over the top of the cake batter. Do not mix. The pie filling will naturally sink into the cake layer as it bakes, creating that delicious two-layer effect.
  4. Bake: Place the pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and firm to the touch.
  5. Cool and Serve: Let the cake cool in the pan on a wire rack for about 30 minutes. Once it’s cool enough to handle, slice and serve. You can top each slice with a dollop of whipped cream for an extra indulgent treat.

Notes

I cooked this recipe for my family last weekend, and it disappeared in minutes. The combination of the pumpkin flavor and the soft, spongy texture is truly irresistible. Don't forget to serve it with whipped cream — it adds a lovely, creamy touch that balances the richness of the cake. It's also versatile enough for a fall celebration or a casual dinner.