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Pumpkin Pie Cake Recipe

This pumpkin pie cake uses cake mix in the crust as well as the topping. The crust is lighter than a typical pumpkin pie, but all the flavor and then some is there. This would be the perfect dessert to top off a Thanksgiving meal.

Prep: 15 minutes | Bake: 50 minutes | Yield: 1 9×13″ cake

Cake mix crust, pumpkin filling and spices



  • 1 box (18.25 oz) yellow cake mix (reserve one cup) *
  • 3/4 stick butter, melted
  • 1 egg

*if using a 15.25 oz cake mix, add 6 tablespoons of flour to recipe.


  • 1 1/2 cups pumpkin
  • 2 eggs, slightly beaten
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves or allspice
  • 1 can (12 ounces) evaporated milk


  • 1 cup reserved cake mix
  • 1/4 stick butter, melted
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoon cinnamon


  1. Preheat oven the 350°F. Lightly grease a 9×13 pan.
  2. Mix the cake mix (reserving 1 cup for the topping), flour (if using 15.25 oz cake mix), melted butter and egg. Press into the prepared dish.
  3. Mix all the filling ingredients together and pour over the crust.
  4. Mix all the topping ingredients together and sprinkle over the top of the pie filling.
  5. Bake for 50 minutes. Cool, cut into squares and serve.

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Author:   Category: sweets  Tags: , ,  

Feel free to add your ideas, comments or book review below.

  1. Do you make this with the newer, smaller 15.25 oz cake mixes, or is this for the older larger 18 oz size?

    Comment by Elyse

  2. I didn’t realize companies had pulled a sneaky reduction in size of the cake mix box. Grrrrr!
    I did visit The Cake Doctor and she suggests adding 6 tablespoons of flour to your recipe when it calls for the 18.25 ounce cake mix.

    Comment by Annie