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This easy pumpkin pie cake made with cake mix is a fast, beginner-friendly dessert that works beautifully for Thanksgiving, fall gatherings, or any time you want cozy autumn flavors without fuss. It’s a cake-and-pie hybrid that comes together right in the baking pan, using mostly pantry staples. No special equipment or bowls are required if you prefer the classic “dump cake” method—just layer, drizzle, and bake.
If you love both pie and cake, this recipe is a great compromise: it has a custardy pumpkin base reminiscent of pumpkin pie, topped with a tender, cake-like layer. Many people call this a “pumpkin dump cake” because of how simple it is—yet the finished texture is delightfully balanced between custard and soft cake. It’s equally welcome at a holiday table or as a weekday dessert that feels special without extra effort.
Why You’ll Love This Recipe
- Extremely simple and quick to prepare—perfect for busy holiday schedules.
- All the classic pumpkin pie flavors without the need to roll or blind-bake a crust.
- Moist, spiced pumpkin filling with a light, cake-like topping for great texture contrast.
- Easily adapted for gluten-free or dairy-free diets by swapping a few ingredients.
- Ideal for potlucks, family dinners, brunch, or any fall celebration.
Ingredient Notes & Substitutions
- Yellow cake mix: A standard 15 oz box works well as the topping. You can use a gluten-free boxed cake mix if needed.
- Eggs: If you need an eggless version, use an egg replacer formulated to substitute three eggs and follow the package directions.
- Canned pumpkin puree: Be sure to use 100% pumpkin puree (no added sugar or spices). Do not use pumpkin pie filling.
- Evaporated milk: This provides the custardy texture. For a dairy-free version, use canned unsweetened coconut milk.
- Pumpkin pie spice: Use a store-bought blend or your own mix of cinnamon, ginger, nutmeg, and cloves.
- Butter: Melted unsalted butter is drizzled on top. To keep the recipe dairy-free, substitute with your preferred non-dairy butter.
How To Make Pumpkin Pie Cake With Cake Mix (Step-by-Step)
Step One: Preheat and Prepare the Pan
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step Two: Make the Pumpkin Pie Layer
- Into the greased pan, add 15 ounces of pumpkin puree, 12 ounces of evaporated milk, ½ cup packed light brown sugar, ½ cup granulated sugar, 3 eggs (or egg replacer), 2 teaspoons pumpkin pie spice, and ¼ teaspoon fine sea salt. Whisk or stir until smooth and evenly combined.
Pro tip: If you prefer less mess, combine the wet ingredients in a bowl first, then pour into the prepared baking dish.
Step Three: Add the Cake Layer
- Evenly sprinkle the dry cake mix over the pumpkin mixture so it covers the surface. Pour or spoon 1 cup (227 g) melted unsalted butter in an even drizzle across the cake mix—do not stir. The butter will seep through and form the cake topping as it bakes.
Step Four: Bake Until Set
- Bake for 55–60 minutes, until the top is golden and the filling is mostly set—there may be a slight jiggle in the center when you gently shake the pan. It will finish setting as it cools.
Step Five: Cool, Slice, and Serve
- Let the cake cool in the pan for at least 30 minutes before slicing. The longer it cools, the cleaner the slices will be. For even neater pieces, chill the cake in the fridge until firm.
- Serve warm or chilled with optional toppings like caramel sauce, whipped cream, or vanilla ice cream.
Tips For Success
- Try a spice or cinnamon cake mix for more pronounced fall flavor in the topping.
- Use a spoon to drizzle the melted butter in a controlled way so the dry mix gets evenly moistened; you don’t want to stir.
- If the center looks slightly jiggly when you remove it from the oven, that’s okay—the custard will set as it cools.
- Allow adequate resting time after baking so the filling firms up and slices hold together nicely. Refrigerating before slicing makes the cake easier to cut if you prefer chilled servings.
Variations
Gluten Free
Use a gluten-free boxed cake mix labeled for baking. The rest of the recipe stays the same.
Dairy Free
Replace evaporated milk with canned unsweetened coconut milk and swap the butter for a non-dairy butter alternative. The texture and flavor remain wonderfully rich.
Chocolate Twist
Stir a handful of chocolate chips into the cake mix before drizzling with butter, or sprinkle mini chocolate chips over the top for a pumpkin-chocolate variation.
How To Store & Freeze
Store slices in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the microwave or oven if you want to serve warm.
Frequently Asked Questions
Yes. You can bake it a day or two in advance and refrigerate it covered. Reheat individual slices briefly if you prefer them warm.
No. Pumpkin pie filling contains added sugar and spices that will change the recipe’s texture and sweetness. Use plain pumpkin puree for best results.
Yellow cake mix gives a classic, neutral topping. You can also use white or spice cake mixes depending on the flavor profile you want.
Yes. Use an 8×8-inch pan and reduce bake time by roughly 10–15 minutes—check for a mostly set center.
Enjoy this easy pumpkin pie cake! If you try it, leave a comment or share a photo—I love seeing how recipes turn out in your kitchen.
📖 Recipe
Easy Pumpkin Pie Cake With Cake Mix
Ingredients
- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
- ½ cup (100g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 3 eggs (or egg replacer)
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon fine sea salt
- 1 box yellow cake mix
- 1 cup (227g) unsalted butter, melted
Instructions
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Preheat the oven to 350°F. Grease a 9×13-inch cake pan.
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Add the pumpkin puree, evaporated milk, both sugars, eggs, pumpkin pie spice, and salt to the prepared pan and mix until combined.
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Sprinkle the cake mix evenly over the wet mixture. Drizzle the melted butter over the top; do not stir. The butter will moisten the dry mix as it bakes.
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Bake for 55–60 minutes, until the top is golden and the center is mostly set with a slight jiggle. Let cool at least 30 minutes before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid excess sugar and unwanted spices.
- Use evaporated milk rather than sweetened condensed milk for the correct custard texture.
- To make this eggless, use an appropriate egg replacer equivalent to three eggs.
- For a gluten-free version, choose a certified gluten-free boxed cake mix.
- Store in an airtight container in the refrigerator for up to 4 days or freeze slices for up to 3 months.