pumpkin pie cake recipe

Written BySheba G Updated On
pumpkin pie cake recipe
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The Best pumpkin pie cake recipe

I’m so excited to share this pumpkin pie cake recipe with you all! It’s a classic dessert that never fails to impress, and it’s perfect for any occasion.

Whether you’re celebrating a birthday, the holidays, or just need a sweet treat to brighten up your week, this recipe is sure to become a new favorite. I’ve been making it for years, and my family and friends always rave about it.

The combination of moist pumpkin cake, creamy frosting, and crunchy pecans is absolute perfection. Plus, it’s surprisingly easy to make and requires minimal ingredients, making it a great option for busy home cooks.

One of the best things about this recipe is that it’s incredibly adaptable – you can adjust the level of spice to your liking, add some chopped nuts for extra texture, or even swap out the cream cheese frosting for a lighter whipped cream topping. The result is always a deliciously sweet and satisfying dessert that’s sure to please even the pickiest eaters.

I’ve made this recipe countless times over the years, and it never fails to bring a smile to my face. My kids love helping me in the kitchen with this one – they get to mix and measure out the ingredients, which makes them feel like they’re really contributing to the final product.

And when we take our first bite together as a family, we all agree that it’s worth every bit of effort put into making it from scratch. This pumpkin pie cake recipe is more than just a tasty dessert – it’s a tradition that brings us closer together and creates lasting memories.

Pumpkin Pie Cake

Pumpkin Pie Cake

4.7 from 1163 votes

A moist and flavorful cake that combines the classic taste of pumpkin pie with the ease of a cake. It features a creamy pumpkin filling and a crumbly streusel topping, perfect for fall gatherings.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 box yellow cake mix (15.25 oz)
1/2 cup unsalted butter, melted
1 large egg

For the Pumpkin Filling

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/2 tsp salt

For the Streusel Topping

1/2 cup reserved cake mix
1/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 cup unsalted butter, cold and cubed

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13 inch baking dish with butter or nonstick spray to prevent sticking.
3In a medium bowl, combine the cake mix and melted butter.
4Add 1 egg and mix until a crumbly dough forms.
5Reserve 1/2 cup of this mixture for the topping.
6Press the remaining dough evenly into the bottom of the prepared baking dish.
7In a large bowl, whisk together the pumpkin puree, evaporated milk, 3 eggs, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
8Pour the filling over the crust.
9In a small bowl, combine the reserved 1/2 cup cake mix with brown sugar and cinnamon.
10Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
11Sprinkle the streusel evenly over the pumpkin filling.
12Bake for 40 to 45 minutes, until the center is set and a knife inserted near the center comes out clean.
13The edges will be golden brown.
14Let cool completely on a wire rack before slicing.

🔧Equipment

9×13 inch baking dish
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 420mg🌾Total Carbs: 54g🥦Dietary Fiber: 2g🍬Sugars: 36g🥩Protein: 6g

📝Notes

For a richer flavor, use a spice cake mix instead of yellow. Store leftovers covered in the refrigerator for up to 5 days.

Watch Video Of How Pumpkin Pie Cake Works

This pumpkin pie cake recipe is truly a game-changer when it comes to desserts – whether you’re serving it at home or bringing it to a potluck event. Not only is it ridiculously delicious and visually appealing, but its versatility makes it perfect for any occasion.

Want something quick and easy? Whip up the mix-and-bake version!

Need something more impressive? Take your time and make the full-on-from-scratch version!

Both ways yield fantastic results that are sure to delight both kids and adults alike.

❓ Frequently Asked Questions About Pumpkin Pie Cake

Q1: What type of flour should I use for this recipe?

For this pumpkin pie cake recipe, I recommend using all-purpose flour as it provides the best balance of structure and flavor. You can also experiment with whole wheat flour if you prefer a nuttier taste.

Q2: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to use xanthan gum as an additional ingredient to help with texture.

Q3: How long does this cake take to bake?

This pumpkin pie cake typically takes around 30-40 minutes to bake in a standard oven at 350°F (180°C). Keep an eye on it after 25 minutes as ovens can vary.

Q4: Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, you can use canned pumpkin puree as a substitute for fresh pumpkin in this recipe. Just be aware that canned pumpkin may contain added spices or preservatives.

Q5: How do I store leftover cake?

To store leftover cake, let it cool completely before covering it with plastic wrap or aluminum foil and placing it in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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