When you can’t decide between cake or pie, just say “why not both”! This pumpkin pie cake recipe will satisfy both of your cravings.
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.
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“.
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!!
If you’re looking for a pumpkin pie DUMP cake, here’s one we love. Think of this dump cake as basically as upside down version of our pumpkin pie cake.
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 chopped 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, y’all“!
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 instead buy canned pumpkin pie filling, this will already have the pie spice in it, so leave out the nutmeg and cinnamon if you’re using this option.
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.
- 1 yellow cake mix
- 1/2 c. butter, melted
- 1 lg. egg
- 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
How to make the gooey yummy tasty pumpkin pie cake
Preheat your oven to 350°. Combine cake mix, egg, and melted butter and mix well. You want to get the lumps out. Pat the cake mixture into the bottom of a lightly greased 13 X 9 inch cake pan.
In a large bowl, beat the cream cheese and pumpkin puree until smooth as silk. Add the eggs one at a time followed by the vanilla and melted butter, mixing well. Next, add the powdered sugar, cinnamon, and nutmeg. Once all ingredients are added, give it one last thorough mixing.
Pour the pumpkin mixture evenly over the cake batter. Use a spatula to smooth the pumpkin layer. Bake for 40 to 50 minutes. But beware…don’t over bake it. The center should be a little gooey…that’s the best part!
Looking for other pumpkin recipes? Maybe another great pumpkin dessert?? Try our pumpkin pecan cobbler! This cobbler is a yummy fall dessert that’s great with ice cream. It combines the beloved harvest flavor of pumpkin with nuts.
Easy Pumpkin Pie Cake
- 1 box yellow cake mix
- 1/2 cup butter melted
- 1 large egg
- 8 oz cream cheese softened
- 15 oz pumpkin canned
- 1/2 cup butter melted
- 3 large eggs
- 2 cup powdered sugar
- 1 tsp vanilla
- 1 tsp nutmeg
- 1 tsp cinnamon
- Preheat oven to 350°.
- Combine the cake mix, egg, and butter in a large bowl and mix well.
- Pat the cake batter into bottom of lightly greased 13 X 9 inch baking pan.
- In separate 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 this pumpkin pie mixture over the cake batter and smooth with a spatula.
- Bake for 40 to 50 minutes.
- Don’t over-bake the cake — the center should be a little gooey.
- You can also refrigerate the pie and serve later…garnished with the perfect touches of fall.
This recipe was first published in Cancer Freeze: Cookin’ For A Cure. Printed with permission.