A beloved holiday favorite reimagined as an easy, delicious cake. This Pumpkin Pie Cake features a cake-like crust, a creamy pumpkin filling, and a crunchy streusel topping — a dessert the whole family will enjoy.
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Craving more pumpkin classics? Try a traditional pumpkin pie or pumpkin cupcakes with cream cheese frosting for more seasonal treats.
This post was sponsored; opinions are my own.
There’s something about the shift from summer into fall — the pumpkins, apples, and golden leaves — that focuses my mind on family. The holidays bring small, meaningful moments together, and food is often the center of those memories.
I’m excited to begin a seasonal partnership with Reddi-wip to share simple, joyful ways to enhance family meals and desserts. Over the coming months I’ll be sharing recipes and ideas that celebrate both food and togetherness.
Sharing food with family has always brought me comfort. When I want a taste of home, I turn to our family cookbooks — each page full of memories. Recently I found this Pumpkin Pie Cake in one of those books and knew it was perfect for a family night dessert. It’s simple to prepare and, like classic pumpkin pie, it’s best served with a generous dollop of whipped topping. My kids loved adding their own Reddi-wip, and the cake became the highlight of our evening.
I hope these recipes become comfort foods my children return to as they grow — a small way to pass joy forward through simple, shared meals.
How to Make Pumpkin Pie Cake
Make the crust: Reserve 1 cup of the cake mix for the topping. Combine the remaining cake mix with the flour, melted butter, and egg. Press this mixture evenly into the bottom of a 9×13-inch baking dish.
Make the filling: In a bowl, whisk together the pumpkin puree, eggs, granulated sugar, milk, brown sugar, and pumpkin pie spice. Pour the filling over the prepared crust.
Make the topping: Mix the reserved cup of cake mix with the sugar and cinnamon. Cut in the butter with a pastry cutter or fork until the mixture forms coarse crumbs. Sprinkle evenly over the pumpkin filling.
Bake: Bake at 375°F for 40–45 minutes, until the top is lightly browned and the center is set. Allow the cake to cool for at least 2 hours before slicing. Serve with Reddi-wip or your favorite whipped topping.
More Pumpkin Recipes
Pumpkin Cobbler
Pumpkin Snickerdoodles
Pumpkin Dump Cake
Pumpkin Roll
Pumpkin Pie Bars
Pumpkin Cheesecake Pie
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Pumpkin Pie Cake
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Ingredients
Crust
- 1 box white cake mix
- 2 tablespoons flour
- 1/2 cup butter melted
- 1 egg
Filling
- 1 (15 oz) can pumpkin puree
- 2 eggs lightly beaten
- 1 cup granulated sugar
- 2/3 cup milk
- 1/3 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
Topping
- Reserved cake mix (1 cup)
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup butter cut into pieces
- Reddi-wip or other whipped topping, for serving
Instructions
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Preheat the oven to 375ºF. Spray a 9×13-inch baking dish with nonstick spray.
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Reserve 1 cup of the cake mix for the topping. Combine the remaining cake mix with the flour, melted butter, and egg. Press into the bottom of the prepared dish.
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In a bowl, mix the pumpkin puree, eggs, granulated sugar, milk, brown sugar, and pumpkin pie spice. Pour over the crust.
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In another bowl, combine the reserved cake mix, sugar, and cinnamon. Cut in the butter until coarse crumbs form. Sprinkle over the filling.
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Bake 40–45 minutes, until the top is set and lightly browned. Cool at least 2 hours before cutting. Serve with Reddi-wip.