Autumn Pumpkin Pie Cake

Autumn Pumpkin Pie Cake

Servings

12

Prep Time

15 minutes

Cook Time

60 minutes

Calories

290

Cuisine

American

Category

Dessert

This Pumpkin Pie Cake is the ultimate fall dessert—a delightful twist on the traditional pumpkin pie. The buttery crust, creamy spiced pumpkin filling, and crumbly topping come together in perfect harmony.


Serve it with a dollop of whipped cream and a dusting of cinnamon for a treat that's as beautiful as it is delicious. Whether it's Thanksgiving or a cozy autumn evening, this cake is a guaranteed hit.

Autumn Pumpkin Pie Cake

Ingredients

  • 1 box yellow cake mix (reserve 1 cup for topping)

  • 1/2 cup unsalted butter, melted

  • 1 egg

  • 1 can (15 oz) pumpkin purée

  • 3 eggs

  • 1 cup granulated sugar

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 1/2 tsp ground cloves

  • 1/4 tsp salt

  • 1 can (12 oz) evaporated milk

  • 1 cup reserved yellow cake mix

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter, cold and cubed

  • Whipped cream

  • Ground cinnamon or nutmeg

Directions

  1. Preheat to 350°F (175°C) and grease a 9x13-inch baking dish.

  2. In a medium bowl, mix the cake mix (reserve 1 cup), melted butter, and egg until combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.

  3. In a large bowl, whisk together pumpkin purée, eggs, sugar, cinnamon, nutmeg, ginger, cloves, salt, and evaporated milk until smooth. Pour the mixture over the cake layer.

  4. In another bowl, mix the reserved cake mix, sugar, and cubed butter until crumbly. Sprinkle the mixture evenly over the pumpkin pie layer.

  5. Bake in the preheated oven for 50–60 minutes, or until the filling is set and the topping is golden brown.

  6. Allow the cake to cool completely before slicing. Serve with whipped cream and a sprinkle of cinnamon, if desired.

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Cooking Tips

  1. Spice Adjustment: If you prefer, substitute the spices with 1½ teaspoons of pumpkin pie spice.
  2. Topping Perfection: Keep the butter cold when making the crumble to ensure the best texture.
  3. Make-Ahead Friendly: Bake the cake a day in advance and store it covered in the fridge. Serve at room temperature or slightly warm.
  4. Garnish Ideas: Add chopped pecans or caramel drizzle for extra flair.

 

Serving Suggestions

  • Serve warm with vanilla ice cream for a decadent dessert.
  • Pair with a pumpkin spice latte for the ultimate fall treat.
  • Store leftovers in the refrigerator and enjoy within 3 days.

 

FAQ’s

Q: Can I use a spice cake mix instead of yellow cake mix?
A: Absolutely! Spice cake mix adds even more autumn flavor to the recipe.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 15–20 seconds.

Q: Can this cake be made gluten-free?
A: Yes! Use a gluten-free cake mix to adapt the recipe.

Q: Can I freeze this cake?
A: Yes, freeze tightly wrapped portions for up to 2 months. Thaw in the fridge overnight and warm before serving.

Q: Can I add nuts to the topping?
A: Definitely! Chopped pecans or walnuts work wonderfully in the crumble.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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