Yield: 12 servings

Pumpkin Pie Cake

Pumpkin Pie Cake with yellow cake mix

Pumpkin Pie Cake is a delicious way to combine pumpkin pie and cake for one decadent dessert. Perfect for fall or Thanksgiving this pumpkin pie cake is a pumpkin pie cake with yellow cake mix crust, pumpkin pie filling, and whipped cream frosting.

Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 2 hours
Total Time 3 hours 20 minutes


For the crust

  • 1 (15.25-ounce) package of 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


Preheat oven to 350°F. Grease a 9x13-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 9x13 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.


This cake can be saved for 2-3 days. If the cake is left in the refrigerator overnight while covered with plastic wrap or tinfoil, it may cause condensation and the crust will become soggy. I’d recommend covering the cake and leaving it on the counter at room temperature, then chill 1-2 hours before serving.