Pumpkin Pie Cake That Tastes Like Fall
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If you love pumpkin pie but want something a little easier (and maybe a little more crowd-friendly), this Ooey Gooey Pumpkin Pie Cake is the perfect answer. It’s part pie, part cake, and completely delicious.
The bottom layer bakes into a smooth, custardy pumpkin filling, while the top turns into a buttery crumble that’s sweet, soft, and golden brown. It’s not overly sugary, but it hits that perfect fall dessert – cozy, rich, and (most importantly) simple to make.
Whether you’re planning for Thanksgiving dessert, a fall potluck, or just want an easy recipe that uses cake mix and canned pumpkin, this one always disappears fast.
Ingredients for Pumpkin Pie Cake
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon pumpkin pie spice
- 3 eggs
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) butter, melted
How to Make Pumpkin Pie Cake
Preheat your oven to 350°F and grease a 9×13 baking dish with nonstick spray.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, pumpkin pie spice, and eggs. Whisk until smooth and well blended, then pour the pumpkin mixture evenly into the prepared pan.
In a separate bowl, mix the dry cake mix with the melted butter until a thick batter forms.
Drop spoonfuls of this buttery mixture over the pumpkin layer. It doesn’t have to be perfect because the uneven topping creates that signature ooey gooey texture as it bakes.
Bake for about 50 minutes, or until the center is set when tested with a toothpick. Let it cool completely before cutting. The layers firm up as it cool, so don’t skip this step.
Serving and Storage
I personally find that this dessert tastes best chilled or at room temperature once it’s fully set. It serves about 18 people, making it a great option for feeding a crowd during the holidays.
For a little “extra” (and everyone loves extra in the holidays!) top the slices with a dollop of Cool Whip or drizzle with caramel sauce before serving.
Helpful Baking Tips for Pumpkin Pie Butter Cake
Fresh pumpkin pie spice makes a big difference here — it adds warmth without being overpowering. Be sure to use pumpkin puree, not pumpkin pie filling, since the added sugar and spices will throw off the balance.
Yellow cake mix gives the best flavor contrast, but you can also use a spice cake mix for a bolder, cinnamon-forward taste. If you like a crispier top, bake an extra five minutes until the edges turn golden brown.
More Fall Dessert Ideas
If you love easy pumpkin desserts made with cake mix and canned pumpkin, here are a few more favorites to try:
- These 2 Ingredient Pumpkin Muffins are one of the easiest fall recipes ever — just mix, bake, and enjoy warm from the oven.
- Try this Pumpkin Cinnamon Roll Casserole for a sweet breakfast or dessert that’s packed with cozy spice flavor.
- My Pumpkin Pie Dump Cake has that same creamy pumpkin base with a buttery topping that’s perfect for Thanksgiving gatherings.
- For something light and no-bake, the Pumpkin Fluff is always a hit — creamy, whipped, and great for dipping cookies or fruit.
- Pumpkin desserts are meant to be shared, and this one’s no exception. Pin this recipe on Pinterest to keep it handy for fall baking and Thanksgiving gatherings.
Ooey Gooey Pumpkin Pie Cake
Ingredients
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon pumpkin pie spice
- 3 large eggs
- 15.25 oz yellow cake mix
- 1 cup butter melted
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish with nonstick cooking spray.
- In a large mixing bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, brown sugar, pumpkin pie spice, and eggs until smooth. Pour it evenly into the prepared pan.
- In a separate bowl, combine the dry cake mix with the melted butter. Stir until the mixture forms a thick batter.
- Drop spoonfuls of this buttery mixture evenly across the top of the pumpkin layer. You don’t need to spread it perfectly — leaving some gaps allows the pumpkin to bubble through and creates that gooey, marbled look after baking.
- Bake for about 50 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean. The top should be golden brown and slightly crisp. If your oven runs hot, check around 45 minutes to avoid overbaking.
- Let the cake cool completely before slicing. As it cools, the pumpkin layer will firm up and the buttery topping will soften slightly, giving it that signature “ooey gooey” texture.
- Serve plain, or add a dollop of whipped cream or a drizzle of caramel sauce before serving. This dessert tastes great at room temperature or chilled.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 15 seconds for that fresh-from-the-oven taste.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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