The Ultimate Easy Pumpkin Pie Cake: Your New Favorite Fall Dessert

If you adore the classic flavors of pumpkin pie but dread the hassle of crafting the perfect crust, get ready to discover your new favorite fall dessert: our incredibly easy Pumpkin Pie Cake! This amazing cake delivers all the rich, spiced pumpkin goodness you crave, beautifully complemented by the satisfying crunch of pecans and a luscious topping of whipped cream. It’s the ideal quick pumpkin dessert for those cozy autumn weekends, festive holiday gatherings, or simply when you’re yearning for a comforting treat.

Imagine a warm slice, served à la mode with a scoop of vanilla ice cream – pure bliss! This cake is not just a dessert; it’s an experience, transforming traditional pumpkin flavors into an effortlessly delightful cake form that’s sure to impress without the stress. Forget about delicate pastry; this recipe focuses on bold flavor and simple execution, making it a standout addition to any seasonal menu.

Why This Easy Pumpkin Pie Cake Will Be Your Go-To Recipe

Our Pumpkin Pie Cake truly offers the best of both worlds. It captures the comforting essence of traditional pumpkin pie – that signature blend of sweet pumpkin puree and aromatic spices – but in the inviting form of a moist, tender cake. The key difference? We use a cake mix, which dramatically simplifies the baking process, eliminating the common challenges associated with making a pie crust from scratch. This means less time in the kitchen and more time enjoying your masterpiece with loved ones.

Beyond its simplicity, the cake is generously loaded with chopped pecans, adding a textural contrast that elevates every bite. This delightful crunch perfectly complements the smooth, custardy pumpkin base, creating a harmonious blend of textures and flavors. Whether you’re a seasoned baker or a beginner, this recipe is designed for success, promising a delicious outcome every time. You might just find yourself saying goodbye to traditional pumpkin pie forever!

Essential Ingredients for Your Perfect Pumpkin Cake

Creating this incredible Pumpkin Pie Cake requires just a few readily available ingredients, many of which you likely already have in your pantry. The beauty of this recipe lies in its straightforward nature, making it accessible for bakers of all skill levels. Here’s what you’ll need to gather:

• **Canned Pumpkin:** Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that will alter the recipe’s balance. This is the heart of our pumpkin flavor.
• **Evaporated Milk:** This ingredient contributes to the rich, creamy texture and distinct “pie-like” consistency of the cake layer.
• **Large Eggs:** Eggs act as a binder, providing structure and moisture to the cake.
• **Granulated Sugar:** Sweetens the pumpkin mixture, balancing the earthy notes of the pumpkin and spices.
• **Pumpkin Pie Spice:** This pre-mixed blend of cinnamon, nutmeg, ginger, and cloves is crucial for that classic fall flavor. If you don’t have it, a tablespoon of ground cinnamon can be a good substitute, though the full blend offers more depth.
• **Salt:** A pinch of salt enhances all the other flavors, bringing out the sweetness and spice.
• **Yellow Cake Mix:** The ultimate shortcut! A standard yellow cake mix forms the base of this cake, ensuring a consistent and tender crumb without the need for multiple dry ingredients.
• **Melted Unsalted Butter:** Drizzled over the cake mix, the butter creates a rich, crumbly topping that melds perfectly with the pumpkin layer during baking.
• **Chopped Pecans:** These are essential for adding a wonderful nutty flavor and a satisfying crunchy texture to the cake. Feel free to use salted or unsalted, and add more if you love extra crunch!

With these simple components, you’re well on your way to baking a dessert that will become a beloved tradition in your home.

Step-by-Step Guide: Crafting Your Easy Pumpkin Pie Cake

This recipe is designed for ease and efficiency, allowing you to whip up a fantastic dessert with minimal fuss. Follow these simple instructions to create your perfect Pumpkin Pie Cake:

1. **Prepare Your Baking Dish:** Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan. This ensures your cake won’t stick and will release easily once baked. Set the prepared pan aside.
2. **Mix the Pumpkin Batter:** In a large mixing bowl, combine the canned pumpkin puree, evaporated milk, large eggs, granulated sugar, pumpkin pie spice, and salt. Whisk these ingredients together until they are thoroughly combined and smooth. This forms the flavorful, custardy base of your cake.
3. **Incorporate the Cake Mix and Butter:** Next, add the dry yellow cake mix and the melted unsalted butter to the pumpkin mixture. Mix everything together well, ensuring there are no dry pockets of cake mix. The batter will be relatively thick.
4. **Pour into Pan:** Carefully pour the prepared batter into your greased and floured 9×13-inch baking pan. Spread it evenly to cover the bottom of the pan.
5. **Add Pecan Topping:** Generously sprinkle the chopped pecans over the top of the cake batter. Don’t be shy – if you love a lot of crunch and nutty flavor, feel free to add a bit more!
6. **Bake to Perfection:** Place the pan in the preheated oven. Bake uncovered for 25 minutes. After this initial baking period, carefully cover the pan with aluminum foil and continue baking for an additional 25 minutes. Covering the cake helps prevent the top from browning too quickly and ensures the inside cooks evenly and remains moist. **Important:** Do not overbake! The cake will continue to set as it cools, and overbaking can lead to a dry texture.
7. **Cool and Serve:** Once baking is complete, remove the cake from the oven and carefully uncover it. Allow it to cool for a short period before slicing. This cake is absolutely delightful served warm, but it’s equally delicious at room temperature.
8. **Garnish and Enjoy:** Cut the cake into squares. For the ultimate treat, serve each slice with a generous dollop of whipped cream or a scoop of your favorite ice cream.

Customizing Your Pumpkin Pie Cake: Delicious Variations

One of the best aspects of this Pumpkin Pie Cake recipe is its versatility. You can easily adapt it to suit your taste preferences or dietary needs. Here are some fantastic ways to customize your cake:

Explore Different Cake Mix Options

While a yellow cake mix provides a classic base, feel free to experiment with other flavors to create unique twists. Popular brands like Betty Crocker, Duncan Hines, or King Arthur’s all offer excellent choices. Consider these exciting alternatives:

• **Spice Cake Mix:** This is a natural pairing for pumpkin, intensifying the warm, autumnal flavors.
• **Butter Pecan Cake Mix:** For an extra layer of nutty richness, this mix complements the pecans beautifully.
• **White Cake Mix:** A more neutral base that allows the pumpkin and spices to truly shine.
• **Caramel Cake Mix:** Adds a luscious, sweet dimension that pairs wonderfully with pumpkin.
• **Carrot Cake Mix:** For a slightly different spiced flavor profile that’s still perfectly seasonal.

Dietary Adaptations for Everyone to Enjoy

This recipe can be easily modified to accommodate various dietary restrictions, ensuring that everyone at your table can savor a slice of this delicious pumpkin cake:

• **Dairy-Free Version:** To make this cake dairy-free, simply substitute the melted butter with an equal amount of your favorite vegan butter. Most cake mixes are already dairy-free, but always double-check the label if you have strict dairy concerns.
• **Egg-Free Version:** Achieving an egg-free cake is straightforward. Replace the three large eggs with ⅓ cup of applesauce and 3 tablespoons of a commercial egg replacer like Bob’s Red Mill Egg Replacer. This substitution maintains moisture and helps with the cake’s structure.
• **Gluten-Free Version:** For those avoiding gluten, simply use your favorite gluten-free yellow cake mix. Many excellent options are available on the market that will work perfectly in this recipe. Ensure all other ingredients (like pumpkin puree and spices) are certified gluten-free if cross-contamination is a concern.

These simple swaps allow you to tailor the Pumpkin Pie Cake to a wider audience without sacrificing flavor or texture.

Serving Suggestions for the Perfect Pumpkin Treat

This Pumpkin Pie Cake is incredibly versatile when it comes to serving. While it’s absolutely delicious on its own, a few simple additions can elevate it into an unforgettable dessert:

• **Classic Toppings:** A generous dollop of freshly whipped cream is a quintessential topping that adds a light, airy contrast to the rich cake. Alternatively, a scoop of vanilla bean ice cream that slowly melts into the warm cake is pure indulgence.
• **Warm vs. Cooled:** While delightful at room temperature, many find this cake to be exceptionally comforting when served warm. A quick reheat in the microwave for 15-20 seconds can bring out its gooey, warm spice notes.
• **Holiday Spread:** It makes a fantastic centerpiece for any holiday dessert table, from Thanksgiving feasts to Christmas gatherings. Its ease of preparation means less stress during busy festive seasons.
• **Morning Coffee Cake:** Don’t limit this treat to after-dinner! It also makes an excellent coffee cake. Serve a slice alongside your morning coffee or tea for a delightful start to your day.
• **Extra Indulgence:** Drizzle a little caramel sauce or a sprinkle of extra cinnamon on top for an added layer of flavor and visual appeal.

Storing Your Pumpkin Pie Cake for Lasting Freshness

Proper storage ensures your Pumpkin Pie Cake remains fresh and delicious for as long as possible:

• **Refrigerator Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to four days. This helps maintain its moisture and flavor. When ready to enjoy, you can serve it cold or reheat individual pieces in the microwave for 15-20 seconds for a warm treat.
• **Freezer Storage:** For longer storage, this cake freezes beautifully. Allow the cake to cool completely, then cut it into individual portions. Wrap each portion tightly in plastic wrap, then place them in freezer-safe zippered bags or an airtight container. Label with the date. Frozen portions can be stored for up to four months. Thaw in the refrigerator overnight or gently reheat from frozen in the microwave until warm.

Beyond the Basics: The Pumpkin Dump Cake Variation

For those who prefer a more layered dessert, this recipe can easily be adapted into a delightful Pumpkin Dump Cake. This variation results in distinct layers of rich pumpkin and a buttery, crumbly cake topping that will truly impress your guests. Here’s how to achieve it:

• In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix these ingredients thoroughly until well combined. Pour this pumpkin mixture evenly into your prepared 9×13-inch pan.

• Next, sprinkle the dry cake mix evenly over the pumpkin mixture. Do not mix it in. Then, melt the butter (or margarine if preferred) and drizzle it uniformly over the dry cake mix layer. Finally, sprinkle your chopped pecans generously over the top of the butter and cake mix.

• Bake the dump cake in your preheated 350°F (175°C) oven for approximately 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the cake layer comes out clean. This method creates a beautifully layered dessert with a gooey pumpkin base and a crisp, buttery cake topping.

More Irresistible Pumpkin Desserts to Explore

If you’re a pumpkin enthusiast, the culinary possibilities are endless! After mastering this Pumpkin Pie Cake, you might want to try these other delightful pumpkin-inspired treats that are perfect for fall and beyond:

• Pumpkin Magic Custard Cake: A truly unique dessert with a self-layering magical effect.
• Awesome Chocolate Chip Pumpkin Cookies: Soft, chewy, and packed with pumpkin and chocolate.
• Pumpkin Chocolate Chip Bars: Easy to make and perfect for sharing.
• Ultimate Pumpkin Bars with Cream Cheese Frosting: A classic fall favorite, rich and decadent.
• Pumpkin Lasagna Dessert: A no-bake, layered dessert that’s as fun to make as it is to eat.
• Oreo Pumpkin Cheesecake Dessert: A luxurious combination of two beloved desserts.

Pumpkin Pie Cake

By Kim Lange

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

Prep Time: 15 mins

Cook Time: 50 mins

Course: Breakfast, Dessert

Servings: 15 Servings

Ingredients

• 15 ½ ounces canned pumpkin
• 12 ounces evaporated milk
• 3 large eggs
• ⅔ cup granulated 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

1. Preheat oven to 350°F. Grease and flour a 9×13 pan and set aside.
2. In a bowl, whisk together the pumpkin, milk, eggs, sugar, pumpkin pie spice & salt.
3. Add in cake mix and melted butter and mix well.
4. Pour into prepared pan.
5. Add chopped pecans to the top of the dessert. Add more if you want more crunch and nutty flavor!
6. 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 also keep it from drying out.
7. Remove from oven and uncover.
8. Serve while warm or let it cool until ready to serve.
9. 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.