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Irresistible Pumpkin Pie Cake Recipe with Buttery Cake Mix Topping

Irresistible Pumpkin Pie Cake

A soft pumpkin custard layer bakes beneath a buttery yellow cake mix topping and crisp pecans. This simple dessert tastes like pumpkin pie and coffee cake in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Layer
  • 15 ounces (425 g) Pumpkin purée, not pumpkin pie filling
  • 12 fluid ounces (354 ml) Evaporated milk
  • 3 Large eggs
  • 1 cup (200 g) Granulated sugar
  • 2 teaspoons Pumpkin pie spice
  • 1/2 teaspoon Salt
Topping
  • 1 package, about 15.25 ounces (432 g) Yellow cake mix
  • 1 cup (226 g) Unsalted butter, melted
  • 1 cup (about 115 g) Chopped pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
  2. Whisk the pumpkin purée, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt together in a large bowl until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir the cake mix into the pumpkin layer.
  5. Drizzle the melted butter slowly and evenly over the entire surface of the dry cake mix, then scatter the chopped pecans over the top.
  6. Bake for 60–70 minutes, until the center is set, the topping is golden brown, and the middle has only a slight jiggle.
  7. Cool the cake for at least 20–30 minutes before slicing. Serve warm or chilled with whipped cream or vanilla ice cream.

Notes

Use pumpkin purée rather than pumpkin pie filling. Distribute the melted butter as evenly as possible so dry patches of cake mix do not remain. Refrigerate leftovers in a covered container for up to about 4 days.