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+ servings
One piece of pumpkin pie cake topped with whipped cream and caramel topping.
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5 from 20 votes

The Best Pumpkin Pie Cake

The Best Pumpkin Pie Cake (easy 4 ingredient recipe) - a simple Thanksgiving favorite that is so much easier than traditional pumpkin pie.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin pie cake
Servings: 12
Calories: 389kcal
Author: Mindy Boyd

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 top with your favorite topping.

Notes

I melt my butter on the stove in a small sauce pan. The cake will begin to have small cracks in the top when it is ready.
Nutritional information is approximate.
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Nutrition

Calories: 389kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 603mg | Potassium: 143mg | Fiber: 6g | Sugar: 19g | Vitamin A: 6430IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg