Pumpkin Pie Cake

pumpkin pie cakeA Thanksgiving favorite at my house, it’s great served warm or cold. I love the combination of the cake-like crust with the pie filling. And pumpkin spice is my favorite.  

Directions: Pre-heat oven, 375 degrees, then complete each step as directed.


1 yellow cake mix minus 1 cup. (Set 1 cup aside.)

½ c butter, melted

1 egg

Mix cake mix, melted butter, and egg together until it forms a soft dough. Lightly grease a 9″x 13” baking pan. Press dough evenly into the bottom of the pan. Set aside.


2 ½ cups pumpkin puree

2 eggs

⅔ cup milk

½ cup brown sugar

3 tsp. pumpkin pie spice (or a combination of cinnamon, nutmeg, and ginger to equal 3 tsp.)

Mix together until well blended. Pour over top of crust.


1 cup reserved cake mix

¼ cup butter

¼ cup brown sugar

1 tsp. cinnamon

Mix cake mix, sugar, and cinnamon together, then cut butter into cake mix with a pastry blender (or two knives) until the chunks are the size of peas. Sprinkle over the top of the filling.

Bake at 375 degrees for 45-50 minutes (until a knife inserted into the middle of the cake comes out clean). Cool at least 15 minutes before serving. Serve warm or cold with whipped cream or ice cream.


3 thoughts on “Pumpkin Pie Cake

  1. And Pumpkin Pie Cake for tomorrow night’s dinner is in the oven. (Yes, we have our dinner on Wednesday night, I’ll tell you why in a blog, perhaps tomorrow. It smells yummy in my house tonight.


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