No mixer, minimal stirring, and only six ingredients—this pumpkin pie cake is the simplest and most delicious pumpkin dessert you’ll make all season.
Meet an easy new Thanksgiving favorite: pumpkin pie cake. It’s essentially a silky pumpkin pie layer finished with a crumbly cake topping—think pumpkin dump cake, but elevated. No special equipment or advanced baking skills required, and it holds up well when made a day ahead—perfect for holiday planning.
This irresistible recipe uses canned pumpkin pie filling and a box of yellow cake mix to create a dessert that’s quick, dependable, and crowd-pleasing. It’s ideal for anyone who wants a homemade fall dessert without a lot of fuss.
Why you’ll love this pumpkin pie cake:
- Extremely simple to make—minimal prep and no mixer.
- Keeps for several days in the refrigerator, so you can prepare it in advance.
- Only six main ingredients deliver big flavor.
How to Make Pumpkin Pie Cake
- Combine pumpkin pie filling, evaporated milk, eggs, and salt in a mixing bowl.
- Stir thoroughly until the mixture is smooth and uniform.
- Pour the pumpkin mixture into a prepared baking dish.
- Evenly sprinkle dry cake mix over the pumpkin layer.
- Scatter chopped walnuts or pecans on top for crunch.
- Drizzle melted salted butter over the entire surface to moisten the cake mix.
Bake until the top is golden and the filling bubbles at the edges. Allow the cake to cool for at least an hour before serving. This dessert is lovely warm or chilled. I like to finish each slice with a generous dollop of whipped cream, though vanilla ice cream is also delicious.
Notes
- Use pumpkin pie filling—not pumpkin puree. Pie filling is already sweetened and spiced; using plain puree will yield a bland layer unless you add sugar and spices yourself.
- Taste the pie filling before combining with eggs and evaporated milk. If you prefer more spice, add cinnamon, nutmeg, or cloves to suit your taste.
- Yellow cake mix works beautifully here, but white, spice, or even chocolate cake mix can be used depending on your preference.
- The recipe calls for salted butter because a little salt enhances the pumpkin flavor. If you only have unsalted butter, stir in 1/4 teaspoon of salt into the melted butter before pouring it over the cake mix.
- Nuts are optional—omit them if you don’t like them or have allergies. They do add a pleasant texture contrast, though.
- Store covered in the refrigerator for up to 4–5 days.
More desserts you might enjoy
Share your results! If you make this pumpkin pie cake, please leave a comment and rating. Tag your photo on Instagram @theitsybitsykitchen so I can see your creations.
With just a little stirring and a handful of ingredients, this pumpkin pie cake is an easy, crowd-pleasing dessert for the holidays.
- 1 (30-ounce) can pumpkin pie filling (NOT pumpkin puree)
- 1 (12-ounce) can evaporated milk
- 2 large eggs
- 1/8 teaspoon salt
- 1 (15.25-ounce) box yellow cake mix
- 1/2 cup chopped walnuts or pecans (optional)
- 12 tablespoons melted salted butter (see note)
- Whipped cream for serving, if desired
- Preheat the oven to 350°F. Spray a 13×9-inch baking dish with cooking spray and set aside.
- In a medium bowl, combine the pumpkin pie filling, evaporated milk, eggs, and salt. Stir vigorously until smooth. Pour into the prepared dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Scatter the chopped nuts over the cake mix if using, then pour the melted butter over everything.
- Bake for 45–55 minutes, or until the top is golden brown and the filling bubbles at the edges. Cool at least one hour before serving. Top with whipped cream if desired.
- Store leftovers, covered, in the refrigerator for up to 5 days.
- I used a classic yellow cake mix, but white or spice cake mixes also work well.
- If using unsalted butter, stir 1/4 teaspoon salt into the melted butter to enhance the pumpkin flavor.
- Always use pumpkin pie filling (sweetened and spiced) rather than plain pumpkin puree unless you intend to add sugar and spices yourself.