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Pumpkin Pie Cake

  • Author: Mel
  • Total Time: 1 hour 20 minutes
  • Yield: 2- 9" pies or 9x13 pan 1x


Cake + pumpkin pie meet together in this incredibly easy and delicious alternative to the traditional pumpkin pie.



Bottom Layer

  • 1 yellow cake mix (less 1 cup)
  • 2 Tbsp. all-purpose flour
  • 1 egg
  • 1/2 cup melted butter

Middle Layer

  • 1 large can pumpkin pie mix (not just canned pumpkin)- about 3 cups worth- see notes if you are using plain canned pumpkin

Crumb-top Layer

  • 1 cup cake mix
  • 1 tsp. cinnamon
  • 1/4 cup brown sugar
  • 2 Tbsp. butter


  1. Preheat oven to 350. Grease 1, 9×13 cake pan or 2, 9-inch pie pans.
  2. In a medium bowl, mix together the cake mix (less 1 cup), flour, egg, and melted butter. Once it’s all combined, press firmly into the bottom of the pan.
  3. Spread the entire can of pumpkin pie mix on top of the cake layer.
  4. In a small bowl, combine the rest of the cake mix, brown sugar, cinnamon, and butter (not melted) to create a crumb topping. Sprinkle over the top of the pumpkin pie layer.
  5. Bake for 60-75 minutes until the all set up. I usually bake for closer to 75 minutes, with maybe an additional 5 minutes to make sure the pumpkin is really set up well.
  6. Let cool and eat or keep chilled in the refrigerator until ready to eat.
  7. Serve warm or cold with fresh whipped cream.


If you don’t have Pumpkin Pie Mix on hand, create the middle layer with the following:

  • 1 1/2 cup pumpkin
  • 1 1/2 tsp. cornstarch
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1 2/3 cup evaporated milk (12 oz. can)
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Category: Desserts

Keywords: pumpkin pie, pumpkin pie cake, pumpkin dessert