Easy Pumpkin Pie Cake

This super easy cake gives you the satisfaction of a pumpkin pie but without having to deal with crust-rolling. Just dump and bake. Plus, streusel=WIN. 

Easy Pumpkin Pie Cake from The Food Charlatan

Are you a book person? I’m not asking if you read. Everyone reads. I’m asking if you are a Book Person. You know, the one who buys a book every time they enter a book store. The one who automatically accepts free books, even if he knows he will never read them.

The guy who, if given his choice of a dream room in an imaginary house, would NOT choose a man-cave, but rather a library, complete with fireplace and wood paneling. And a ladder to reach high shelves. Maybe like the one in Beauty and the Beast, maybe not.

Why yes, I AM talking about my husband, how could you tell?

Easy Pumpkin Pie Cake from The Food Charlatan

Last time we moved was 2 years ago, and my mother-in-law came out to help us unpack, because she’s awesome like that. She was helping me organize our million books onto the shelves (that don’t look anything like Beast’s, btw).

The entire Star Wars saga. Multiple science fiction sets. Every text book he has ever had. Some he didn’t have. (also, don’t even get me started on the 100s of CDs hiding under our bed. CEEDEES. Like, from the past.)

Easy Pumpkin Pie Cake from The Food Charlatan

Kris and I were doing our shelving project while Eric was at work and she could not believe some of the books we had hung onto. For example, there was one book that we had TWO copies of, one of them with a ripped-off cover. Somehow they had both made it through our cross-country move.

Easy Pumpkin Pie Cake from The Food Charlatan

“Throw it away Karen.” says Kris.
“I can’t just throw it away! It’s a book about Jesus, first of all, and second, what would I tell Eric??”
“He will never know.”
“He might. What if he asks me where it is?
“Say you don’t know.
“But I DO know!!
“No you don’t. Once the garbage truck picks it up, you will have no idea where it is. It could be in a dump. It could be in transit. It could be burned. It could be anywhere. You don’t know.”

Kris is married to a packrat too. Now I know how they have such a peaceful marriage. “I don’t know, honey.” That’s how.

Easy Pumpkin Pie Cake from The Food Charlatan

Thanks everyone for all the fireplace advice!! I put the to-paint-the-brick-or-not question out on my personal Facebook page, and could not believe the response. People have A LOT OF FEELINGS about painting bricks. We are going to sit on it for a while, but are leaning toward white-washing.

Easy Pumpkin Pie Cake from The Food Charlatan

But let’s talk about this recipe! Are you a pumpkin pie lover? I’ve never been the biggest fan, but turns out you add some cake and streusel and I am all over that stuff. This is a really easy recipe, and would be a great dessert to make for Thanksgiving or any fall gathering if you are not a confident pie-maker. It’s basically a cake with a layer up pumpkin pie in the middle…a pumpake? A cakekin? Call it what you like, I call it Way Better Than Pumpkin Pie. Feeds a crowd! Or a really sugar-addicted family of four for a few days!

Do you guys give up? Or are you thirsty for more?
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Easy Pumpkin Pie Cake

Yield: Serves 12-16

Recipe from my brother's friend Peter


    For the crust:
  • 1 box yellow cake mix, divided (reserve 1 cup for topping)*
  • 1/2 cup (1 stick) butter, mostly melted
  • 1 egg, beaten
  • For the filling:
  • 1 29 ounce can pumpkin (NOT pumpkin pie filling)
  • 1 and 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 12-ounce can evaporated milk
  • For the topping:
  • 1 cup yellow cake mix
  • 1/4 cup (half stick) cold butter, cut into chunks
  • 1 tablespoon cinnamon
  • 1/2 cup sugar


  1. Grease a 9x13 inch pan and preheat the oven to 350 degrees F.
  2. Measure out 1 cup of the yellow cake mix into a small mixing bowl. Set aside (it's for the top).
  3. In a large bowl or stand mixer, beat together the remaining cake mix, melted butter, and egg (if your butter is very hot, wait until it cools before adding the egg. Or be impatient like me and add it while the mixer is on.)
  4. Spread the mixture into the bottom of the prepared pan.
  5. In the same bowl, add pumpkin, sugar, eggs, cinnamon, ginger, cloves, and nutmeg. Beat until combined, then add the evaporated milk. Beat well (careful not to splash).
  6. Pour the mixture on top of the first layer.
  7. Add the cut butter to the cake mix and use a pastry knife of fork to cut until it looks crumbly. (There should be pea-size pieces of butter).
  8. Sprinkle this mixture over the cake.
  9. In another small bowl, combine the cinnamon and 1/2 cup sugar. Sprinkle over the cake.
  10. Bake at 350 for about 60-65 minutes, or until a toothpick comes out clean and the center is set.
  11. Serve warm with ice cream or cold with whipped cream!


This cake will only last 1-2 days on the counter. After that stick it in the fridge.

*Cake mixes are getting smaller and smaller these days. They used to be 18.25 ounces (I think?) Now they are 15-16 ounces. Use the biggest one you can find. I think mine was 16.25.


Easy Pumpkin Pie Cake from The Food Charlatan

Easy Pumpkin Pie Cake from The Food Charlatan


If you want you can stir the cinnamon-sugar into the cake mix, and then cut in the butter. Either way.

More awesome fall desserts!

Brown Butter Pumpkin Cupcakes with Maple Pecan Frosting: I know this picture is old, but don’t let it fool you. These cupcakes are pretty much the best thing that’s ever happened to your mouth.

Easy Pumpkin Pie Cake from The Food Charlatan


And here’s the other best thing that’s happened to your mouth: Butterscotch Pumpkin Cake

Butterscotch Pumpkin Cake

(You’ll have to read the post to get the story on this one…)

Cinnamon Cardamom Cake with Maple Pecan Frosting:

Cinnamon Cardamom Cake with Maple Pecan Frosting from The Food Charlatan


Cranberry Cake with Warm Vanilla Butter Sauce << one of my favorite cakes ever.

Cranberry Cake with Warm Vanilla Butter Sauce


It’s fall! Embrace the pumpkin!

Pumpkin Cake with Chocolate Ganache from Shugary Sweets
Pumpkin Cake with Cinnamon Cream Cheese Frosting from Cooking Classy
Grandma’s Pumpkin Snack Cake from Kitchen Meets Girl





  1. says

    I have always dreamt of having a library like the one in Beauty and the Beast. I was an English Literature graduate student, so I have piles and piles of books.

    This looks so yummy! And I am all about the streusel. If it has streusel, I’m there. 😀

  2. says

    YES! I am definitely a book person. I have bookshelves full of amazon impulse purchases that I haven’t read. I’ve been on the last Game of Thrones book for…2 years now?! I don’t have time for reading these days…but some day. And if you’re thinking of painting brick, you should check out Young House Love blog, they painted bricks in their first house and it ended up looked great! Love this cake, Karen, it looks unreal…so delicious!
    Denise | Sweet Peas & Saffron recently posted…Cauliflower Cashew Lunch BowlsMy Profile

  3. says

    Why do men feel the need to keep all their old college textbooks? I mean really, are they going back and referencing them…I think not. My husband is the same way and is a total book hoarder. I am absolutely in love with this pie cake combo! Saving the recipe for the holidays, I think it will be a hit!
    Danae @ Recipe Runner recently posted…Chicken Pot Pie PizzaMy Profile

  4. Misty says

    Streuse! Love me some streusel! I hate the crust in pumpkin pie so this sounds perfect.
    I love that your mother in law was able to justify the lie into a truth, sounds like me!

  5. Eric says

    I noticed how you didn’t mention any of our classic literature, nonfiction, or Harry Potter collection. Or how about the Twilight collection? Those are somewhere and it certainly isn’t me keeping those…

  6. says

    oh my gosh, Karen!! I just know I would love this! I love the streusel crumb on top and that the base is made with a cake mix and I just love it all. And, I’m not a book person. Except for buying books for my son – he loves them. So I can’t help but buy one or two each time we go to the book store (which happens occasionally because he also loves exploring book stores!)
    aimee @ like mother like daughter recently posted…Peanut Butter, Banana and Oat Blender MuffinsMy Profile

  7. says

    Just love this recipe!! Yummy.
    I am definitely a book person. I have about 70 brand new books that I have not read yet, though I still buy more books. (When I was young I used to buy shoes like this.) I have an alphabetical list of authors and the books I have. The ones I have read are marked, and they are also stored alphabetically by author in separate places. The ones I have read along the one wall and the others I have not read in another bookshelf along another wall. My daughter’s old bedroom is now my “library”. What more can I say? the days are just to short! :)

  8. Sarah D says

    My husband and toddlers helped me make this. Its super easy and it tastes amazing. I took leftovers to my colleagues with a can of whip cream. I came home with a clean tray!!! Served cold with whip cream it tastes exactly like pumpkin pie🍁

    • says

      Any recipe that toddlers can help make is a win, right?? Thanks for the review Sarah, I’m so glad you guys enjoyed it! Also, mad respect for getting that maple leaf to show up on here. You must be a true Canadian.

  9. Rhonda H says

    Hello Karen. Just discovered your blog. Love the humor and the recipes! I will be making the Pumpkin Pie Cake for my church potluck this weekend. I’m sure it will be a hit! Looking forward to more recipes:) Oh and about the whole book thing, my dream in life is to win the lottery so that I can sit and read all day, every day. With a little cooking and baking thrown in of course….

  10. Alma Price says

    Hi Karen!! I did this cake twice, one with yellow cake box, and the other one with spice cake. I definitely like it better with the spice cake. Thanks for the recipe! Happy Thanksgiving!

  11. Trista says

    Hi!! I was so hopeful that this cake would be great for my mom group at church tomorrow, but we’re going on 70+ minutes of bake time and the inside is still complete liquid while the top is getting too dark! I’m baffled!! And now that it’s after 11pm, I’m calling it quits. Waaaaah! :( Not sure what happened…

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