Pumpkin Pie Cake is a delicious dessert that has a cake like crust with a deliciously seasoned pumpkin pie filling and and buttery crumb topping. It’s everything you dream a pumpkin dessert can be and so much more!
Fall baking season is finally here and this year I’m making all my favorites with pumpkin! Pumpkin Muffins, Pumpkin Bread with Streusel Topping, Pumpkin Snickerdoodle Cookies and of course this cake and my classic Pumpkin Dump Cake.
How to make Pumpkin Pie Cake: (scroll down to bottom of page for full recipe)
Ingredients:
- yellow cake mix
- pumpkin puree
- pumpkin spice
- brown sugar
- chopped pecans
- whipped cream
- egg
- butter
- milk
Special Equipment:
- 9×13 baking dish
- electric hand mixer or stand mixer
- mixing bowls
- wooden spoon and metal spoon
- plastic wrap
- non-stick cooking spray
Instructions:
Step One: Preheat oven to 350°F. Grease a 9×13-inch pan and set aside.
Step Two: 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.
Step Three: 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.
Step Four: 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.
Step Five: Evenly sprinkle the crumb mixture on top of the pumpkin layer.
Step Six: 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.
Step Seven: Once baked, let the cake cool on the stovetop for a 10 minutes. Then transfer to a wire rack and continue cooling until it reaches room temperature.
Step Eight: Cover and let chill in the refrigerator for at least 1 hour before serving.
Serving Suggestion: Top with whipped cream and chopped pecans or walnuts.
<<PIC>>
My Notes and Tips:
- It may seem like there’s not enough dough to make the crust in the bottom of the baking dish. Just keep spreading it until the bottom is completely covered. The crust may also be very buttery; this is normal.
- I recommended using a metal spoon or off set spatula when spreading out the crust. The dough will tend to a wooden spoon.
- For the crumb topping, a pastry cutter is easiest to use, but using 2 forks to pull the butter into the cake mix, Be sure that there are only very small, pea-sized chunks of butter remaining.
Storage:
Best Suggestion: If the cake is left in the refrigerator overnight while covered with plastic wrap or foil condensation may form and the crust will become soggy. I’recommend covering the cake and leaving it on the counter at room temperature, then chilling 1-2 hours before serving. Left at room temperature the cake should keep fresh for 2-4 days.
Freezer: I do not recommend freezing this cake as it will become soggy and lose its consistency when thawing.
I hope your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Pumpkin Pie Cake
Ingredients
For the Crust
- 1 15.25-ounce 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
Serving Suggestions
- Whipped cream
- Chopped pecans or walnuts
Instructions
-
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.
Recipe Notes
Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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