Pumpkin Pie Cake with Cake Mix

This Pumpkin Pie Cake With Cake Mix is the easiest way to get all the cozy flavors of Pumpkin Pie without the fuss of rolling crust or waiting for dough to chill! It starts with a box of yellow cake mix and a can of pumpkin pie mix, then bakes into a soft, custardy pumpkin layer topped with a buttery, golden crumble!

Pumpkin Pie Cake Made with Yellow Cake Mix!

If you’re craving something warm, pumpkin‑spiced, and impossibly easy, this Pumpkin Pie Cake With Cake Mix is about to become your new Fall favorite! It’s the perfect mash up of pumpkin pie and cake – soft, custardy pumpkin filling on the bottom, golden buttery crumble on top, and all the nostalgic flavors of Autumn baked into one simple dessert!

This recipe starts with a box of yellow cake mix and a can of pumpkin pie mix, so there’s no fussing with crusts, spices, or complicated steps. Sweetened condensed milk makes the pumpkin layer silky and rich, melted butter creates that crisp crumble topping, and cinnamon adds the warm Fall flavor everyone loves. It’s cozy, comforting, and unbelievably easy – the kind of dessert you’ll want to make for Thanksgiving, potlucks, or any chilly night when pumpkin cravings hit!

Why this Recipe Works:

• Pumpkin Pie Mix Keeps Things Simple and Perfectly Spiced – Using pumpkin pie mix (not plain puree) means the filling already has sugar and spices built in.
• It’s a No Fail, Crowd Pleasing Shortcut – No crust to roll out, no complicated steps, and no worrying about cracks like traditional Pumpkin Pie. Everything mixes easily, bakes evenly, and slices beautifully once cooled.
• The Layers Bake Into a Perfect Pumpkin Pie Meets Cake Moment – A creamy pumpkin base with a buttery crumble topping equals the best parts of pie and cake in one cozy dessert.

Ingredients You’ll Need:

• 1 box Yellow Cake Mix – This creates the buttery, golden crust and crumb topping. It’s the shortcut that gives the cake structure while keeping everything soft and tender.
• 1/2 cup Butter (Melted) + 1/4 cup Butter (Softened) – The melted butter mixes with the cake mix to form a rich, crisp topping. The softened butter blends smoothly into the base layer, adding moisture and richness.
• 3 Eggs – They bind the cake mixture and help create a soft, custard like texture that mimics pumpkin pie filling.
• 1 (29 oz) can Pumpkin Pie Mix – This is the star of the recipe – already seasoned and sweetened, it creates the creamy pumpkin layer without needing extra spices or fuss.
• 2/3 cup Sweetened Condensed Milk – Adds sweetness, creaminess, and that irresistible silky texture. It helps the pumpkin layer bake up smooth and custardy.
• 1/4 cup Sugar – Boosts sweetness and helps balance the spices in the pumpkin pie mix.
• 1 tsp Cinnamon – Adds warm Fall flavor and enhances the pumpkin pie spices already in the mix.

How to Make Pumpkin Pie Cake with Cake Mix

1. Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.
2. Remove 1 cup yellow cake mix from the boxed mix and set aside.
3. In a bowl, combine remaining yellow cake mix, 1/2 cup melted butter, and 1 egg. Press evenly into the bottom of the pan.
4. In the same bowl, combine 1 (29 oz) can pumpkin pie mix, 2/3 cup sweetened condensed milk, and 2 eggs. Spread over the bottom layer evenly.
5. In the same bowl again, combine the reserved 1 cup yellow cake mix, 1/4 cup sugar, 1/4 cup softened butter, and 1 tsp cinnamon.
6. Mix together and sprinkle over the top.
7. Bake for 50-60 minutes.

More Pumpkin Desserts for Thanksgiving:

• Layered Pumpkin Cheesecake Bars
• Cranberry Pumpkin Cake
• Pumpkin Pecan Cobbler
• Mini Pumpkin Cheesecakes
• Baked Pumpkin Custard Cups
• Pumpkin Cake