This super easy Pumpkin Pie Cake gives you the satisfaction of a pumpkin pie but without having to deal with crust-rolling. Just dump and bake. Plus, streusel=WIN. Add some vanilla ice cream on top and you will be in Thanksgiving heaven!

Easy Pumpkin Pie Cake with ice cream

Originally posted September 11, 2015

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?

Pumpkin Pie Cake topped with cinnamon sticks

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.)

Pouring pumpkin pie dump cake

Here’s the pumpkin pie mixture being poured right on top of the cake batter.

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 on plate

“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.”

Slices of pumpkin pie cake

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.

Pumpkin Pie as a cake

How to make Pumpkin Pie Cake

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 of 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!

Pouring evaporated milk into mixer

Careful not to splash when mixing in your evaporated milk!

It’s really so easy. First take a cup of your dry yellow cake mix out and set it aside for the streusel. Mix up the rest of your cake batter with some eggs and butter and spread it in the pan.

Then mix up your pumpkin pie mix. Just pumpkin, eggs, sugar, spices, and evaporated milk. Pour it over the top. Some would call it a pumpkin pie dump cake.

Dough in pan and in baking dish

Then go back to your reserved cake mix and cut in the remaining cold butter. Throw it on top of the pumpkin mixture, then top with cinnamon and sugar. If you want you can stir the cinnamon-sugar into the cake mix, and then cut in the butter. Either way works great!

This recipe is so fun to make for any event in the fall! And I promise, if you make this instead of pumpkin pie on Thanksgiving, no one will complain. Just don’t forget the ice cream!

More awesome fall desserts!

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Easy Pumpkin Pie Cake from The Food Charlatan
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5 from 3 votes
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Easy Pumpkin Pie Cake

This super easy Pumpkin Pie Cake gives you the satisfaction of a pumpkin pie but without having to deal with crust-rolling. Just dump and bake. Plus, streusel=WIN. Add some vanilla ice cream on top and you will be in Thanksgiving heaven!


For the crust:

  • 1 box yellow cake mix, divided (reserve 1 cup for topping)*
  • 1/2 cup butter, mostly melted
  • 1 egg, beaten

For the filling:

  • 1 (20-oz) can pumpkin, NOT pumpkin pie filling
  • 1 & 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 12-oz can evaporated milk

For the topping:

  • 1 cup yellow cake mix
  • 1/4 cup butter, cold, cut into chunks
  • 1 tablespoon cinnamon
  • 1/2 cup sugar


  • Grease a 9x13 inch pan and preheat the oven to 350 degrees F.
  • Measure out 1 cup of the yellow cake mix into a small mixing bowl. Set aside (it's for the top).
  • 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.)
  • Spread the mixture into the bottom of the prepared pan.
  • 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).
  • Pour the mixture on top of the first layer.
  • 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).
  • Sprinkle this mixture over the cake.
  • In another small bowl, combine the cinnamon and 1/2 cup sugar. Sprinkle over the cake.
  • Bake at 350 for about 60-65 minutes, or until a toothpick comes out clean and the center is set.
  • 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.


Serving: 1 slice, Calories: 541 kcal, Carbohydrates: 92 g, Protein: 7 g, Fat: 17 g, Saturated Fat: 10 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 107 mg, Sodium: 616 mg, Potassium: 311 mg, Fiber: 2 g, Sugar: 65 g, Vitamin A: 4547 IU, Vitamin C: 5 mg, Calcium: 241 mg, Iron: 2 mg