Pumpkin Pie Cake Recipe With Yellow Cake Mix

Pumpkin pie cake is a layered dessert with a smooth, spiced pumpkin filling and a buttery yellow-cake topping that bakes into a crisp, golden crumble. It combines the familiar flavors of pumpkin pie with the simpler assembly of a cake-mix dessert, and it is delicious served warm or chilled.

Ingredients

Nonstick cooking spray or 1 teaspoon (5 ml) neutral oil, for the pan
3 large eggs (about 150 g without shells), at room temperature if convenient
¾ cup (150 g) granulated sugar
1 can pumpkin purée, 15 ounces (425 g), not pumpkin pie filling
1 can evaporated milk, 12 fluid ounces (355 ml)
1 teaspoon (2.6 g) ground cinnamon
½ teaspoon (1 g) ground ginger
¼ teaspoon (0.5 g) ground nutmeg
⅛ teaspoon (0.25 g) ground cloves
¼ teaspoon (1.5 g) fine salt
1 box yellow cake mix, about 15.25 ounces (432 g), dry
1 cup (227 g) unsalted butter, melted and slightly cooled
½ cup (60 g) chopped pecans, optional

Instructions

Prepare the pan and oven. Set a rack in the center of the oven and heat it to 350°F (177°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish with cooking spray or oil. A metal pan browns the bottom a little more quickly; a glass or ceramic dish also works, though it may need a few extra minutes in the oven.
Mix the pumpkin layer. In a large bowl, whisk the eggs and sugar until evenly combined. Whisk in the pumpkin purée, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt. Scrape the bowl once so no thick pumpkin remains at the bottom. The mixture should be smooth and pourable; there is no need to beat it until fluffy.
Fill the baking dish. Pour the pumpkin mixture into the prepared dish and spread it into an even layer. Take a moment to check that the filling reaches the corners. An even base helps the dessert bake at a similar rate from edge to center.
Add the cake mix. Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Break up any large lumps with your fingers as you go, but do not stir the mix into the filling or press it down. Keeping the layers separate is what gives the finished dessert its soft pumpkin base and crumbly top.
Top with butter and pecans. Slowly drizzle the melted butter across the dry cake mix, aiming to moisten as much of the surface as possible. Some small dry-looking patches are normal and will brown as the butter spreads during baking. Scatter the pecans over the top if using them.
Bake until set. Bake for about 60 minutes, until the topping is golden and the pumpkin layer is set around the edges. The center may have a gentle wobble, but it should not look liquid. Because this dessert contains eggs, check the center of the pumpkin layer with a food thermometer; USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C). Avoid measuring only the hot topping, which does not tell you the temperature of the filling.
Cool before serving. Set the dish on a heatproof surface and let it cool for about 2 hours so the pumpkin layer can firm up. Serve from the baking dish with a spoon for a soft, warm dessert, or chill it for neater portions. Refrigerate any portion that will not be eaten within 2 hours of baking.

Tips

Choose plain pumpkin purée. Pumpkin pie filling is already sweetened and spiced, so using it with the sugar and seasonings in this recipe can make the dessert overly sweet and change the flavor. Read the label carefully; the ingredient should be pumpkin, not a prepared pie filling.
Spread the butter, rather than pouring it in one spot. Drizzling it slowly over the full surface makes more of the cake mix crisp and golden. If you notice a few dry patches after drizzling, add a teaspoon or two of melted butter to those spots instead of stirring the layers together.
Use the right cake-mix amount. Cake-mix box sizes vary. This recipe is written for a box close to 15.25 ounces (432 g); a slightly different size will still work, but a much larger box can make the top thick and dry. Do not prepare the cake mix according to the box directions.
Let it cool before judging the texture. The pumpkin layer is naturally soft when it comes out of the oven and firms as it cools. Cutting it immediately can make the layers run together, so allow the full cooling time if you want tidy squares.

Serving Suggestions

For a simple dessert, spoon portions into bowls while the cake is still slightly warm and add whipped cream or a small scoop of vanilla ice cream. The cool, creamy topping contrasts nicely with the warm pumpkin filling and buttery crumbs. A light dusting of cinnamon is enough extra garnish; the cake mix topping is already sweet and rich.

If you prefer clean slices, refrigerate the cooled cake for at least a couple of hours before cutting it. Use a sharp knife and wipe the blade between cuts. For a dessert table, cut smaller squares and offer whipped cream on the side so guests can choose how much they want. The pecans add a toasted crunch, but the cake is also easy to serve without nuts.

Variations

Use pumpkin pie spice. Replace the cinnamon, ginger, nutmeg, and cloves with 2 teaspoons (about 5 g) pumpkin pie spice. Spice blends differ by brand, so this gives a balanced starting point; add a little more only if you like a stronger spice flavor.

Make it nut-free. Leave out the pecans. The topping will still bake properly, with a slightly more uniform crumb. If you want extra crunch without tree nuts, sprinkle on ½ cup (about 60 g) toasted pumpkin seeds instead, provided they suit the needs of everyone eating it.

Try another cake-mix flavor. Spice cake mix makes the dessert more warmly spiced, while a white cake mix gives a milder topping. The pumpkin filling remains the same. If using spice cake mix, consider reducing or omitting the added spices so the finished dessert does not become overpowering.

Add a little citrus. Finely grated orange zest, about 1 teaspoon (2 g), whisked into the pumpkin mixture gives it a fresh aromatic note. Keep the zest finely grated and avoid the white pith, which can taste bitter. This is an optional flavor change, not a replacement for the spices.

Storage and Reheating

Because the pumpkin filling contains eggs and milk, do not leave the dessert at room temperature for more than 2 hours. Once it has cooled enough to handle, cover the dish tightly or transfer portions to a covered container and refrigerate. Properly refrigerated, it keeps for 3 to 4 days. The topping softens somewhat in the refrigerator, but the pumpkin layer remains pleasantly creamy.

Eat chilled portions cold, or warm individual servings in the microwave in short bursts until heated through. For oven reheating, cover the dish loosely with foil and warm portions at 325°F (163°C); uncover briefly if you want to refresh the topping. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. Freezing is possible for up to about 2 months in a well-sealed container, though thawing can soften the crumb topping. Thaw overnight in the refrigerator and reheat only the portions you plan to serve.

Frequently Asked Questions

Can I make pumpkin pie cake ahead of time?
Yes. Bake it a day ahead, let it cool, then cover and refrigerate it. The filling sets more firmly as it chills, which makes it easier to portion. Serve it cold, or warm individual portions gently before serving.

Why is some cake mix still dry on top?
A few pale spots can happen when butter does not reach every part of the dry mix. Small patches usually bake through as the butter moves and the filling steams, but a large dry area may stay powdery. Next time, drizzle the butter more slowly and evenly; you can also melt an extra tablespoon (14 g) of butter to cover any obvious dry patches before baking.

How can I tell when the pumpkin layer is done?
Look for set edges and a center that moves only slightly when the dish is nudged. For a reliable check, insert a food thermometer into the center of the pumpkin layer, avoiding the topping and the bottom of the pan; it should reach 160°F (71°C). If it has not reached that temperature, bake for 5 more minutes and check again.

Can I use fresh pumpkin instead of canned purée?
Yes, if it is cooked until tender and puréed until smooth. Fresh pumpkin can hold more water than canned purée, so drain it in a fine-mesh strainer if it looks loose or watery. The filling should be thick enough to coat a whisk, rather than thin like a drink.

Can I use salted butter?
Yes. Use the same amount of salted butter and reduce the added salt to a small pinch or omit it. The salt level varies among butter brands, so leaving out the extra salt is the simplest option if you are unsure.

Can I bake this in a smaller dish?
A smaller, deeper dish changes the thickness of the layers and increases the baking time, so the 9-by-13-inch pan is the most reliable choice. If you use another size, do not fill the dish more than about two-thirds full, set it on a rimmed baking sheet to catch drips, and use the center-temperature check rather than relying on the listed time alone.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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