Be prepared to try out your new favorite cake that screams fall! This pumpkin pie cake is a cake and pie all in one. You start with a cake crust filled with pumpkin pie filling and a crumb topping, all baked to perfection.
This pumpkin cake offers layers of flavor and is fantastic for serving a crowd, your family, or even gifting to a loved one. You can even use it as a potluck dessert.
You get part cake, part pie, all in one sliceable dessert. Check out my pumpkin bars and pumpkin dump cake for two more pumpkin-flavored treats.
Reasons To Make Pumpkin Pie Cake
- This pumpkin cake is like two in one. Pumpkin pie and pumpkin cake all in one.
- It is a delicious and easy dessert that doesn’t take that long to make.
- You will find that this cake is a fun and creative dessert that has layers of flavor.
- It is an excellent dessert for the fall and winter seasons.
Ingredients Needed
Cake Mix: For the crust of this dessert, you will use a boxed cake mix for the base. Then, you will use the rest of the cake mix for a crumble topping.
Egg: The egg will be used as the crust and pumpkin pie filling binder. It adds richness, structure, and texture.
Butter: You will use real butter, as it will help create that buttery crust and crumble topping.
Pumpkin Puree: The pumpkin is where the flavor is at. This is the base for the pumpkin pie filling, so it is thick and creamy.
Pumpkin Pie Spice: You will use a blend of spices in the pumpkin pie spice. It is full of ginger, nutmeg, cinnamon, etc.
Brown Sugar: You will use brown sugar to add depth and flavor to the cake.
Milk: To create a smooth texture in the pie filling, you will use milk to help thicken it just right.
Toppings: Whipped cream and nuts are both options for adding on top of the cake.
Variations and Substitutes
- If you would like, you can use a graham cracker or cookie crust instead of the cake mix crust.
- You can change the flavor of the cake mix you use—white, spice, carrot, etc.- any flavor of cake can work.
- If you have a gluten-free cake you want to use as the base, go right ahead.
- You can use a sweet potato filling to replace the pumpkin puree. This will alter the flavor of the dessert a bit.
- You can make an oat topping instead of a cake mix topping. This will add more of a chewy texture.
- Drizzle the top with caramel sauce, hot sauce, etc. Any type of topping works for you.
- You could make a powdered sugar glaze or cream cheese glaze to drizzle on the pumpkin cake.
Tips For Success
Press the crust into the pan to ensure it is firmly packed into the casserole. It is best to use the back of a measuring cup or spoon.
Do not overmix the filling, as this can cause air bubbles in the cake mixture as it bakes. Just lightly tap the pan to help release air bubbles before baking.
Mix the crumb topping with cold butter. This will allow the butter to melt a bit when it is crumbled on top.
Bake your cake in the center of the oven on the center rack. This will ensure that the heat disperses throughout the cake.
Allowing the cake to cool and refrigerate will help the pumpkin pie portion to set up and thicken fully.
Storing and Freezing
Refrigerate the cake you do not plan to eat right away—place in an airtight container for up to 4 days.
You can also freeze this cake. Place it in an airtight, freezer-friendly container and freeze it for 2-3 months.
FAQs
Can I make this dessert ahead of time?
Yes, you can make this up to a day before you plan to serve it. Just whip it up and store it in the fridge until you are ready to serve it.
Can I use a different type of milk?
Evaporated milk, almond milk, or even oat milk are all options that can replace whole milk.
How do I keep the crumb topping from becoming soggy?
Make sure the butter is fully cold and not melted. The butter needs to melt slowly to keep it crispy as it bakes.
More Pumpkin Desserts
Pumpkin Pie Cake
Ingredients
- For the crust:
- 1 15.25-ounce package yellow cake mix (reserve 1 cup)
- 1 egg
- ½ cup butter melted
- For the filling:
- 2 ¼ cup 100% pure pumpkin puree
- 2 ½ teaspoons pumpkin pie spice
- ½ cup + 2 tablespoons brown sugar packed
- 2 eggs
- ⅔ cup milk
- For the crumb topping:
- 1 cup yellow cake mix reserved
- ½ cup butter cold
- For serving optional:
- Whipped cream
- Chopped pecans or walnuts
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan and set aside.
- For the crust, mix together with a wooden spoon the yellow cake mix (keep 1 cup reserved for later), egg, and melted butter. Once a dough is formed, evenly spread the dough with a metal spoon and press firmly into the bottom of the 9×13 pan.
- For the filling, add the pumpkin puree, pumpkin pie spice, brown sugar, eggs, and milk into the bowl of a stand or hand mixer. Mix on low speed for 30 seconds, then mix on medium speed until well combined (1-2 minutes). Pour pumpkin filling on top of the crust layer and spread evenly.
- For the crumb topping, first slice the cold butter into cubes. Add the 1 cup of reserved yellow cake mix and the sliced butter into a medium bowl. Using a pastry cutter or 2 knives, knead the butter with the cake mix until a crumb-like mixture forms (the butter should be in tiny pieces). Evenly sprinkle the crumb mixture on top of the pumpkin layer.
- Bake for 50-55 minutes or until the crust becomes golden brown. Don’t use a toothpick to test the doneness, since the pumpkin layer will still be wet.
- Once baked, let the cake cool on the stove for 10 minutes, then transfer to a wire rack and continue cooling until it reaches room temperature.
- Cover and let chill in the refrigerator for at least 1 hour before serving. Top with whipped cream and chopped pecans/walnuts, if desired.
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