Easy Pumpkin Pie Cake

Cakes & Cupcakes, Southern Desserts
This easy pumpkin pie cake combines the best of both worlds (pie and cake!) to give you that excellent pumpkin flavor in a cake texture.

This easy pumpkin pie cake combines the best of both worlds (pie and cake!) to give you that excellent pumpkin flavor in a cake texture.


In the fall of the year, I grew up with the smell of pumpkin pie in air. It might have been at my house, my grandparents’ home, or even at a church luncheon. No matter where, I learned to love the rich taste of pumpkin and appreciate the crisp autumn season.

As the saying goes, ” Autumn skies and pumpkin pies“. Nothing says autumn better than the smell and taste of pumpkin.

Also, we heartily recommend decorating some fun turkey cookies and sweets.

gooey pumpkin pie cake with confectioners sugar on a white plate

Fast forward to more recent times, and the pie has taken a non-traditional turn into a gooey, ooey cake with crunchy topping and the rich taste of pumpkin pie. In my world, this cake “gives ’em pumpkin to talk about”.

Why not try our apple pound cake with cream cheese frosting while you’re making yummy comfort desserts!

Easy gooey pumpkin pie cake

This simple cake merges with the richness of pumpkin pie to make a delicious, yummy, and moist cake. If you like pumpkin pie, and a super gooey cake…this is the one for you! Truly, this cake is as “sweet as pumpkin pie“.

pumpkin pie cake in a white dish with sugar on top

What’s the difference between pumpkin pie and pumpkin pie cake?

The big difference is that it ISN’T pie but combines the traditional pumpkin pie taste with the buttery topping of a yellow cake mix.

It also looks more like a sheet cake than a pie. But who is complaining if you get the best of two worlds swirled into one!!

What kinds of toppings or garnishes can I serve with the pumpkin pie cake?

This cake is delicious as is with the fall flavors of vanilla, cinnamon, nutmeg, and a crunchy, buttery topping. However, you can change it up and let the colors of fall inspire you to new heights of creativity.

Top the cake with :

  • a dollop of whipped cream and toasted pecans
  • fresh sugared cranberries
  • toasted brown sugar walnuts
  • peanut brittle or pecan praline, southern classics
  • toasted almonds or cashews and dried fruit

Regardless of the topping, this cake delivers on taste and texture.

It practically screams, “Happy fall, ya’ll“!

Canned pumpkin vs real pumpkin… can I use either?

This quick and easy recipe calls for canned pumpkin. However, you can certainly use fresh pumpkin. Use the same amount, so for example, use 1 cup of  fresh pumpkin in place of 1 cup of canned pumpkin.

If you are up for the entire experience, visit a local pumpkin farm or shop at a fresh market. Grab the perfect pumpkin and “go to town” as we would say. Just remember it will take longer to prep the fresh pumpkin. The end result will be a fresh taste others are sure to love.

ingredients for pumpkin pie cake on a table

Ingredients

Cake:

  • 1 yellow cake mix
  • 1/2 c. butter, melted
  • 1 lg. egg

Filling:

  • 1 (8 oz.) cream cheese, softened
  • 1 (15 oz.) can pumpkin
  • 1/2 c. butter, melted
  • 3 lg. eggs
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
pumpkin pie cake batter in a stand mixer

Directions

How to make the gooey yummy tasty pumpkin pie cake

Preheat your oven to 350°. Combine cake mix, egg, and butter and mix well. You want to get the lumps out. Pat the mixture into the bottom of a lightly greased 13 X 9 inch baking pan.

In a large bowl, beat the cream cheese and pumpkin until smooth as silk. Add the eggs one at a time followed by the vanilla and butter, mixing well. Next, add the powdered sugar, cinnamon, and nutmeg. Once all ingredients are added, give it one last thorough mixing.

Spread the pumpkin mixture evenly over the cake batter and pop into the oven. Cook for 40 to 50 minutes. But beware…don’t over bake it. The center should be a little gooey…that’s the best part!

This recipe was first published in Cancer Freeze: Cookin’ For A Cure. Printed with permission.

Easy Pumpkin Pie Cake

This easy pumpkin pie cake combines the best of both worlds (pie and cake!) to give you that excellent pumpkin flavor in a cake texture.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: fall, pumpkin, thanksgiving
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 450kcal

Ingredients

Cake:

  • 1 each yellow cake mix
  • 1/2 c. butter melted
  • 1 lg. egg

Filling:

  • 1 each cream cheese 8 oz. softened
  • 1 each can pumpkin 15 oz.
  • 1/2 c. butter melted
  • 3 lg. eggs
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon

Instructions

  • Preheat oven to 350°.
  • Combine cake mix, egg, and butter and mix well.
  • Pat the mixture into bottom of lightly greased 13 X 9 inch baking pan.
  • In large bowl, beat the cream cheese and pumpkin until smooth.
  • Add the eggs, vanilla, and butter, mix well.
  • Next add the powdered sugar, cinnamon, and nutmeg. Mix well.
  • Spread pumpkin mixture over the cake batter and bake for 40 to 50 minutes.

Notes

  • Don’t over bake the cake as the center should be a little gooey. 
  • You can also refrigerate the pie and serve later…garnished with the perfect touches of fall

Nutrition

Calories: 450kcal | Carbohydrates: 60g | Protein: 1g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 215mg | Fiber: 1g | Sugar: 58g | Vitamin A: 758IU | Calcium: 13mg | Iron: 1mg

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating