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The BEST pumpkin pie cake ever! Mom’s recipes are truly everyone’s favorites and we couldn’t wait to share with you this one!
I love my mom. I bet you love your mom too, but I just truly adore mine. She’s so darn giving, slow to get angry, and quick to give love. She’s a fantastic listener and good mercy is she a hard worker. My mom keeps the best garden all summer long, freezes, cans and stores like all of it, which is pretty amazing considering her garden is bigger than most back yards. But outside of all of that I love my mom’s cooking. Well, not goulash, but the rest. Like this pumpkin pie cake recipe.
Mom grew up in a little farming town and so her meals are good, basic, home cookin’ meals and I love that. Her cheesy rice and ground beef casserole and taco stew are literally our top two recipes on the site and many of her others are up there as well. How awesome is that?
It only uses a few ingredients and it literally tastes like pumpkin pie but with a soft, delicate texture of a cake. So the pie haters can still have their pumpkin without the texture issue of the pie filling. Which I honestly don’t understand as I’ve really grown to adore pumpkin pie, but to each his own.
Is Pumpkin Good For You?
Eating pumpkin is good for the heart.
It is packed with fiber, potassium, and vitamin C.
Pumpkin is rich in Vitamin A which is good for your eyes.
Does Pumpkin Pie Need to Be Refrigerated?
Because pumpkin pie is made with eggs and milk, it should be kept in the refrigerator after baking.
Pumpkin Pie will keep for 3-4 days in the refrigerator.
Can Pumpkin Pie Cake Be Frozen?
Pumpkin pie cake will freeze very well.
Just wrap it tightly in plastic wrap or foil and freeze for up to 2-3 months.
Pumpkin Pie Cake
Pumpkin Pie Cake
Ingredients
- 1/2 Cup Butter, softened
- 1 1/2 Cup Sugar
- 1 Can Pumpkin, 15 ounce
- 3 Eggs
- 1 Can Evaporated Milk, 12 ounces
- 1 teaspoon Salt
- 3 teaspoons Pumpkin Pie Spice , * see note
- 1 Package Yellow or Spice Cake Mix
Instructions
- Preheat the oven to 350 degrees and spray a 9×13″ baking pan with nonstick spray.
- In the standing mixer, cream the butter and sugar until smooth.1/2 Cup Butter, 1 1/2 Cup Sugar
- Add the pumpkin and mix until smooth.1 Can Pumpkin
- Add the eggs, one at a time, mixing between.3 Eggs
- Add the evaporated milk.1 Can Evaporated Milk
- In a separate bowl, add the salt, pumpkin pie spice, and yellow cake mix.1 teaspoon Salt, 3 teaspoons Pumpkin Pie Spice , 1 Package Yellow or Spice Cake Mix
- Whisk together.
- Add the dry ingredients to the wet ingredients and beat until smooth.
- Pour into the pan and bake for 40-45 minutes.
- Serve warm with fresh whipped cream.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Crumb Muffins
I love when the air turns chilly and the wind starts to blog because I know it’s time for pumpkin crumb muffins again.
Pumpkin White Chocolate Granola Bars
It’s not just that these granola bars are homemade that makes them wonderful, it’s also those little bits of white chocolate that melt in your mouth!
Ive made this for years in a bundt pan with regular milk snd a spice cake mix. It makes the best pumpkin gingerbread cake. Drizzle with maple syrup or molasses, or frost with cream cheese, milk, and confectioners sugar, or dust with confectioners sugar.
Sounds amazing!!
Can I use pumpkin pie mix?
Yes, but then you can omit adding the pumpkin pie spice since the pumpkin pie mix already has spices in it. Enjoy!
I just finished baking this. I had to bake it longer. Oven temps vary so much. I did not have whipping cream, so I used 1-1/2 cups powdered sugar, 1/2 stick of melted butter and 1/4 cup of apple cider to make a glaze. It was delicious. Thanks for the note on pumpkin pie spice. I used 1 tsp. of cinnamon and 1/4 tsp of apple pie spice because my family is not a big fan of pumpkin pie spice. Great recipe.
Um, wow. That glaze with the apple cider is an awesome idea!! I’ve marked it on my recipe to make sure to try it!
Made this today – I took it out after about 15 min longer cooking time (brand new stove that seems to cook everything fine) 🙂 the edges were slightly higher at that point but within a couple minutes the center took a nose dive :-/ it settled almost 1/2 inch lower so I didn’t think it was pretty enough to just serve with whipped cream so I made a simple cream cheese frosting. It was delicious and everyone wanted to take an extra pc home. The cake was very moist, very tasty, (I think it would have been awesome even without the cream cheese frosting – did that more for looks – great recipe even if it didn’t turn out quite as pretty! Oh and I did use the yellow cake mix – nummy!
Thank you!!
Ohhh, I just made it and am wishing I would have added the cream cheese frosting. Thanks for sharing Brenda! Oh, and often a cake falls with a change in temperature or movement. Sometimes I turn off the oven and leave the door open and then once it’s sat in there for a bit remove it so it doesn’t fall. 🙂
Question; If I use a Spice cake mix do I still need to add the spices?
I was wondering the same thing? I hope she answers you. I was hoping to make this over the weekend.
Hi Emma,
I replied. xoxo!
Thank you. I’m making this today since the office is closed due to Hermine.
Oh please be safe! Where are you located?
Hi Kelly,
We often add half of the spices or a pinch of pumpkin pie spice but that’s it when it’s the spice cake. Great question!
I have just made this cake, and i baked it in a bundt pan for 70mins it turned out absolutely delicious!!! Thanks for sharing your recipes!!!
Love that you did it as a bundt! Thank you for sharing!
Hi. Your recipe might be useful to me. I’m planning something different. Would you know if this cake would survive being “poked” and filled with pumpkin pudding? Also, I need to use a 10 x 14 spring form pan. Would you know if a cake extender will work for this?
I’m going to make this for Thanksgiving but why so many eggs?? Thanks
Hi Pat, there’s only 3 eggs unless you double it, then there’s 6. 🙂
This pumpkin pie cake looks delicious….I too dislike pumpkin pie, but love pumpkin anything else lol…..can you believe that ? Love pumpkins donuts too…..yum and pumpkin cookies…..just not the pie….my favorite is the Pecan pie or a butterscotch pie……love them both….. thanks for posting this recipe…..
Hope you love it!
Sooo I’m baking this as I type and it has been in the oven for 50 mins and is still very raw in the middle….
Hi Lauren,
The cake should be springy but the center should move a little. If it’s very raw in the middle I worry that the oven isn’t keeping a strong constant temperature which is very important in a pumpkin cake recipe. I would cover it with foil to keep the top moist and bake until set, but also avoid opening the door when baking as it can quickly lower the temperature.
Lauren, it also appears that it was showing double the eggs, it should only be 3. I’ve checked and the error has been resolved. Sorry about that!