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This easy pumpkin pie cake made with cake mix is a quick, beginner-friendly dessert that’s ideal for Thanksgiving or any autumn gathering. It’s a cake-pie hybrid made from pantry staples and assembled right in the baking pan—no extra bowls or special equipment required. The result is a custardy pumpkin base topped with a tender, moist cake layer, all in one simple recipe.
Choosing between cake or pie can be tough—this recipe makes the choice easy by combining the best of both. Often called a pumpkin dump cake because you layer the ingredients in the pan, it bakes into a cross between traditional pumpkin pie and a soft, spiced cake. It brings all the familiar pumpkin flavors without the fuss of rolling a crust.
While this is a favorite Thanksgiving dessert in our house, it’s versatile enough to enjoy throughout the fall. It’s reliable, comforting, and one of the easiest seasonal desserts to make when you want something delicious with minimal effort.
Why You’ll Love This Recipe
- Incredibly easy—perfect for busy holiday cooking.
- All the classic pumpkin pie flavors without having to make a crust.
- A custard-like pumpkin filling topped with a moist cake layer for great texture contrast.
- Simple to adapt for gluten-free or dairy-free diets.
- Perfect for potlucks, brunch, or cozy dessert after dinner.
Ingredient Notes & Substitutions
- Yellow cake mix: Use a 15 oz box. For a gluten-free option, choose a certified gluten-free mix.
- Eggs: To make the cake egg-free, use an egg replacer and follow package directions for three eggs.
- Canned pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling (which contains sugar and spices).
- Evaporated milk: Do not substitute sweetened condensed milk. For a dairy-free version, use canned unsweetened coconut milk.
- Pumpkin pie spice: Use store-bought or homemade—either works well.
- Butter: Swap with non-dairy butter to make the cake dairy-free.
How To Make Pumpkin Pie Cake With Cake Mix (Step-by-Step)
Step One: Preheat and Prepare the Pan
- Grease a 9×13-inch baking dish and preheat the oven to 350°F (175°C).
Step Two: Make the Pumpkin Pie Layer
- Place the pumpkin puree, evaporated milk, light brown sugar, granulated sugar, eggs (or egg replacer), pumpkin pie spice, and salt directly into the prepared pan and whisk until smooth and combined.
Pro tip: If you prefer, combine these ingredients in a mixing bowl first to reduce mess, then pour into the greased pan.
Step Three: Add the Cake Layer
- Evenly sprinkle the dry cake mix over the pumpkin mixture, covering as much as possible.
- Drizzle the melted butter evenly over the cake mix—do not stir. The butter will seep down and create the cake-like top during baking.
Step Four: Bake Until Set
- Bake for 55–60 minutes, or until the top is golden and the center is mostly set (it may still have a slight jiggle).
Step Five: Cool, Slice, and Serve
- Let the cake cool in the pan for at least 30 minutes before slicing. Longer cooling time helps the filling set and makes cleaner slices.
- Serve warm or chilled. Optional toppings include caramel sauce, whipped cream, or a scoop of vanilla ice cream.
Tips For Success
- Try a spice cake mix for an even deeper fall flavor.
- Use a spoon to drizzle the melted butter evenly so the cake mix soaks uniformly—do not stir.
- A slight jiggle in the center after baking is normal; it will set as it cools.
- Chilling before slicing will give the cleanest pieces if you plan to serve it cold.
Variations
Gluten Free
Swap in a gluten-free boxed cake mix to make this recipe gluten-free. Many popular brands offer gluten-free yellow or vanilla mixes that work well.
Dairy Free
Use canned unsweetened coconut milk in place of evaporated milk and substitute non-dairy butter for the melted butter to make a dairy-free version.
Chocolate Twist
Scatter mini chocolate chips over the cake mix before drizzling the butter for a pumpkin-chocolate variation.
How To Store & Freeze
Store the cake covered in the refrigerator for up to 4 days. To freeze, wrap individual slices tightly and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently if you prefer to serve warm.
Frequently Asked Questions
Yes. You can bake it up to 2 days in advance. Keep it covered in the refrigerator and reheat slices if you want them warm.
No. Pumpkin pie filling contains added sugar and spices that will change the texture and flavor. Use plain pumpkin puree.
Yellow cake mix provides a classic flavor, but white or spice cake mixes are great alternatives for different flavor profiles.
Yes. Use an 8×8-inch pan and reduce the baking time by about 10–15 minutes, checking for doneness.
They are similar. Both use canned pumpkin and boxed cake mix. This recipe yields a custardy pumpkin base with a cake-like topping thanks to the evaporated milk and the way the butter soaks into the dry mix.
Did you make this pumpkin pie cake? Leave a comment and tag the creator on Instagram to share your results!
More Pumpkin Dessert Recipes You’ll Love
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Easy Gluten Free Pumpkin Cookies
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Gluten Free Pumpkin Scones
-
Easy Gluten Free Pumpkin Bread
-
Fluffy Gluten Free Pumpkin Pancakes
📖 Recipe
Easy Pumpkin Pie Cake With Cake Mix
Ingredients
- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
- ½ cup (100g) light brown sugar
- ½ cup (100g) granulated sugar
- 3 eggs*
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon fine sea salt
- 1 box yellow cake mix*
- 1 cup (227g) unsalted butter, melted
Instructions
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Preheat the oven to 350°F. Grease a 9×13-inch cake pan.
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Add the pumpkin puree, evaporated milk, light brown sugar, granulated sugar, eggs, pumpkin pie spice, and salt to the prepared pan and stir until smooth.
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Sprinkle the cake mix evenly over the wet mixture. Drizzle the melted butter across the top—do not mix.
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Bake for 55–60 minutes, until the top is golden and the center is mostly set with a slight jiggle. Cool in the pan at least 30 minutes before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling with added sugar and spices.
- Use evaporated milk, not condensed milk. For dairy-free, use canned unsweetened coconut milk.
- To make the recipe eggless, use an egg replacer and follow package instructions for three eggs.
- Substitute a gluten-free boxed cake mix if needed.
- Store covered in the refrigerator up to 4 days or freeze slices up to 3 months.