This post is sponsored by Hiland Dairy but the content and opinions expressed here are my own.
This 4-Ingredient Pumpkin Pie Cake has all the cozy flavor of pumpkin pie in an easy cake-like dessert. Made with yellow cake mix, pumpkin pie filling, eggs, and butter, it comes together in one bowl and is perfect for fall gatherings, Thanksgiving, or an easy weeknight treat.
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Why You’ll Love This Recipe
- It has all the cozy flavor of pumpkin pie without making a pie crust.
- Only four ingredients and one bowl are needed.
- A boxed cake mix and canned pumpkin pie filling keep it quick and easy.
- Melted butter means there’s no waiting for butter to soften.
- It’s a great make-ahead dessert for fall gatherings, Thanksgiving, and the holiday season.
This pumpkin pie cake is delicious on its own, but it is especially good served warm with a scoop of Hiland Ice Cream or a dollop of whipped topping.
Vanilla is always a classic choice, but pumpkin also pairs beautifully with buttery toffee flavors. Lee loves his topped with Hiland Butter Brickle Ice Cream, while I went with vanilla.
Ingredient Notes
See recipe card for exact amounts.
- Cake Mix: Use a yellow cake mix. Any brand, including store brand, will work. White or spice cake mix can also be used for a slightly different flavor.
- Canned Pumpkin Pie Filling: Use canned pumpkin pie filling, not pumpkin puree. Pumpkin pie filling is already sweetened and spiced.
- Eggs: I use large eggs.
- Butter: I use Hiland unsalted butter, made with dairy sourced from local farmers.
How to Make Pumpkin Pie Cake
- Preheat the oven to 350° and spray a 9X13-inch pan with nonstick cooking spray.
- Melt the butter.
- Mix the eggs and pumpkin filling in a large bowl until combined.
- Add the dry cake mix and melted butter to the pumpkin mixture and stir until mixed. The batter will be lumpy.
- Bake for 30 – 40 minutes or until the center of the cake is no longer jiggly and the edges pull away from the sides of the pan and begin to turn brown.
Tips for Making Pumpkin Pie Cake
- Melt the butter in a small saucepan or skillet over low heat, or melt it in the microwave.
- Mix the batter with a whisk, rubber spatula, wooden spoon, or large spoon—any of them work well.
- Cool the cake on a wire rack to help it cool more quickly.
- Let the cake cool for about 30 minutes before cutting.
Serving Ideas
- Serve warm with a scoop of vanilla ice cream or your favorite Hiland Ice Cream flavor.
- Add a dollop of whipped topping or whipped cream.
- Drizzle with Caramel Sauce for an extra sweet finish.
Storage
Store leftover pumpkin pie cake covered in the refrigerator for up to 3–4 days. Serve it chilled, or let individual servings sit at room temperature for a few minutes before serving.
Frequently Asked Questions
Yes. This recipe combines canned pumpkin pie filling with eggs, dry yellow cake mix, and melted butter to make an easy pumpkin pie cake.
You’ll need yellow cake mix, canned pumpkin pie filling, eggs, and butter.
Not as a direct substitute. Pumpkin pie filling is already sweetened and spiced, while pumpkin puree is not. This recipe was tested with canned pumpkin pie filling.
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
Pumpkin Pie Cake Recipe
Ingredients
- 1 can pumpkin pie mix 30 ounces, not pumpkin puree
- 4 eggs
- 1 box yellow cake mix 15.25 ounces
- 1 cup Hiland unsalted butter 2 sticks
Instructions
- Preheat oven to 350°. Spray the bottom of a 9" X 13" pan with cooking spray.
- Melt Hiland unsalted butter.1 cup Hiland unsalted butter
- In a large mixing bowl mix pumpkin pie mix and eggs until combined. Add cake mix and melted butter and stir until combined. Batter will be lumpy.1 can pumpkin pie mix, 4 eggs, 1 box yellow cake mix
- Pour into prepared pan and bake for 30-40 minutes or until the cake is no longer jiggly and the edges begin to brown and pull away from the sides of the pan.
- Let cool and serve topped with your favorite topping.
Video
Notes
Nutrition
Recipe adapted from The Country Cook.
PUMPKIN PIE CAKE
It was so easy to mix, I used a spice cake all i had, and it turned out delicious, moist and tasted just like pumpkin pie, Thank you!
Thank you, Pam!
I’m fixing it and using a cream cheese icing made like for a pumpkin roll yummy! Hope it’s a good as a pumpkin roll!
Definitely a bit different than a pumpkin roll, but so good!
can it bemade with canned pumpkin (not pie mix)? What is the difference between them?
Yes, it can be made with canned pumpkin (not pie mix), but you’ll need to add sugar and spices. Pumpkin pie mix is pre-sweetened and spiced, while canned pumpkin purée is just 100% pumpkin.
For 30 oz of purée, add about ¾–1 cup sugar and 2½–3 teaspoons pumpkin pie spice (or 1½ tsp cinnamon, ¾ tsp each ginger and nutmeg, and ½ tsp cloves) to mimic the flavor of pie mix.
Hi Making this pumpkin pie cake in two days for thanksgiving and how would you store it? Does it have to be refrigerated or is leaving it on countertop ok? Thank you, Victoria
We store it on the countertop for 4-5 days, but it can be stored in the refrigerator if you want it to be cold when you serve it.
This sounds great and I’d love to try it, but… you talk about an optional streusel topping, and even when during preparation to add it – but you haven’t included the ingredients and measurements for exactly what that streusel topping is. Could you add that in, please? Many thanks.
If you follow the links of the text in red (King Arthur and Betty Crocker) they are recipes for streusel toppings.
It’s in my oven right now!! I think I will make a cream cheese frosting for the top.
Cream cheese frosting sounds delicious!
This recipe is amazing! I’m in my senior years so I don’t have a lot of energy for cooking and baking like I used to do. So this 4 ingredient cake, no mixer involved, melted butter instead of whipping soft butter, the boxed cake mix instead of individual ingredients sounded perfect, and it was!!
I signed up to receive all of your recipes, thank you so much
I’m so glad you like it, it’s a keeper for sure. Thanks for commenting and reviewing!
This looks so simple, and yet so amazing! You can’t go wrong with yellow cake mix, pumpkin and butter! This is something I am going to make as soon as “pumpkin season” begins! Thank you for sharing.
I checked out your website and oh my! I’m going to have to do some shopping. Thanks for stopping by.
Nevermind, I found it.
Glad you found it!
What is pumpkin pie mix? I’m assuming you meant pumpkin and not pimpkin. Either way, what is this?
Simple and delicious! I dusted it with powdered sugar and it was perfect. My whole family loved it. This is definitely going in my recipe folder.
I’m so glad you like it, thanks for commenting and reviewing!
Easy peasy and it looks so darn delicious too!
That’s our favorite way, easy! Thanks Angie