Pumpkin Pie Cake

If you love pumpkin pie, you'll love our super easy Pumpkin Pie Cake recipe loaded with crunchy pecans and topped with whipped cream!  This amazing Pumpkin Pie Cake is perfect when you want to make a quick pumpkin dessert for fall weekends and holiday gatherings!

Delicious served warmed up with ice cream too! More pumpkin?  You'll love these Pumpkin Streusel Muffins, these White Chocolate Pumpkin Cookies, this Pumpkin Butter Pecan Poke Cake, these Best 10 Pumpkin Poke Cakes and these Chocolate Chip Pumpkin Bars!

This pumpkin cake with cake mix is a nice change from traditional pumpkin pie yet it has all the flavors you would expect from pumpkin pie minus the stress of trying to get a perfect crust!!  The crunch of the pecans is perfect with every bite.

You're welcome because you may never make pumpkin pie again after making this!  Everyone will want the recipe, I'm telling you, so get on board!

How to Make Pumpkin Pie Cake

• Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.
• In a bowl, whisk together the pumpkin, milk, eggs, sugar, pumpkin pie spice & salt.
• Then mix in cake mix and melted butter and mix well.
• Pour into prepared pan.
• Add chopped pecans to the top of the dessert.  Add more if you want more crunch and nutty flavor! 
• Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
• Remove from oven and uncover.
• Serve while warm or let it cool until ready to serve.
• Cut into squares and serve with whipped cream or ice cream.

Other Cake Mix Options

Use your favorite cake mixes by Betty Crocker, Duncan Hines or King Arthur's,  just to name a few!

• Butter Pecan Cake
• Spice Cake
• White Cake
• Caramel Cake
• Carrot Cake

How to Store Pumpkin Pie Cake Recipe

• Leftovers can be stored in the refrigerator for up to four days. Serve cold or reheat a piece or two in the microwave for 15 - 20 seconds.
• Freeze leftovers for up to four months. Freeze cooled portions in zippered bags with the date labeled on the outside for up to 4 weeks.

You can Make this Egg-Free

• Easily make this recipe egg-free by substituting ⅓ cup applesauce & 3 tablespoons Bob's Red Mill Egg Replacer.

Want to Make this Gluten Free?

• Use your favorite gluten free yellow cake mix to make this recipe.

This Pumpkin Pie Cake recipe is a great holiday dessert that will easily become a tradition. It's great as an after-dinner dessert and a morning coffee cake!

If you want to make this a Pumpkin Dump cake with layers, see in notes how to make it!  Either way you'll be impressed with this pumpkin cake with cake mix and so will your guests!

More Pumpkin Desserts!

• Pumpkin Magic Custard Cake
• Awesome Chocolate Chip Pumpkin Cookies
• Pumpkin Chocolate Chip Bars
• Ultimate Pumpkin Bars
• Pumpkin Lasagna Dessert
• Oreo Pumpkin Cheesecake Dessert

Pumpkin Pie Cake

Kim Lange

If you love pumpkin pie, you'll love our super easy Pumpkin Pie Cake loaded with crunchy pecans and topped with whipped cream!  Delicious served warmed up with ice cream too!

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Breakfast, Dessert

Servings 15 Servings

Calories

Ingredients

  

1x2x3x

• 15 ½ ounces canned pumpkin
• 12 ounces evaporated milk
• 3 large eggs
• ⅔ cup sugar
• 1 tablespoon pumpkin pie spice can also use 1 tablespoon cinnamon)
• ¼ teaspoon salt
• 1 package yellow cake mix or any cake mix you wish
• 1 cup unsalted butter melted
• 1 cup salted pecans or regular pecans chopped add more if desired

Instructions

 

• Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.
• In a bowl, whisk together the pumpkin, milk, eggs, sugar, pumpkin pie spice & salt.
• Add in cake mix and melted butter and mix well.
• Pour into prepared pan.
• Add chopped pecans to the top of the dessert.  Add more if you want more crunch and nutty flavor!
• Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes. Do not overbake, cake will continue baking and setting up and will keep also keep it from drying out.
• Remove from oven and uncover.
• Serve while warm or let it cool until ready to serve.
• Cut into squares and serve with whipped cream or ice cream.

Notes

If you want to make this a dump cake - it will be more layered but still delicious!

• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
• Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle pecans over the top.

• Bake for 55 to 60 minutes, or until done.

How to Store

• Leftovers can be stored in the refrigerator for up to four days. Serve cold or reheat a piece or two in the microwave for 15 - 20 seconds.
• Freeze leftovers for up to four months. Freeze cooled portions in zippered bags with the date labeled on the outside for up to 4 weeks.

How to make it dairy-free

• Substitute the butter for vegan butter.

You can make this egg-free

• Easily make this recipe egg-free by substituting ⅓ cup applesauce & 3 tablespoons Bob's Red Mill Egg Replacer.

Want to make this Gluten free?

• Use your favorite gluten free cake mix to make this recipe.

Keyword cake mix, christmas, pecans, pumpkin, pumpkin pie, thanksgiving

Tried This Recipe?Let us know how it was by commenting below!