Pumpkin Pie Cake Recipe

If you are torn about which desserts to serve during the “almost-here” holiday season, I have a great one for you today.  It’s pumpkin pie cake.  The base is cake like, and the top is like pumpkin pie.  It’s two tastes in one.  If you have family or friends who are cake lovers, they will be crazy about this dessert.  Ditto for the pie lovers.  I have had this recipe in my file for years.  I got it from my mother, and who knows where she got it and how long she had it before I snatched it away.  This is an easy dessert to make.  Y’all can thank me later.

 Pumpkin Pie Cake - cake cake on the bottom and a pie on the top - The 2 Seasons

Pumpkin Pie Cake


  • Base
  • 1 box yellow cake mix (minus 1 cup)
  • 1 stick butter
  • 1 beaten egg
  • Filling
  • 1 large can of pumpkin
  • 3 eggs
  • 2/3 cup milk
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • Topping
  • 1 cup cake mix
  • 1/2 cup chopped nuts
  • 1/2 cup sugar
  • 1/4 cup butter


  1. Preheat oven to 350 degrees.
  2. First, mix the cake mix, butter, and beaten egg and press them into a greased and floured 9 x 13 inch pan. Set aside.
  3. Next, combine the filling ingredients and beat till smooth. Spread over the base.
  4. Then combine the topping ingredients and sprinkle them on top.
  5. Bake for 50 to 55 minutes.
  6. Can be served warm or cold.
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Pumpkin Pie Cake - Cake on the bottom and pie on top - The 2 Seasons

This recipe is even better served with a dollop of whipped cream, a side of vanilla ice cream, or this cinnamon ice cream. For more of our pumpkin recipes, go here, here, here, here, and here.


Enjoy it, everyone!



Take care.