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Easy Pumpkin Pie Cake from The Food Charlatan

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 Servings
Calories 541kcal
Author Karen


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