Whether you love or hate pie, you will be a fan of this Pumpkin Pie Cake. The filling is reminiscent of pumpkin pie, but the cake crust will have you swooning over these in no time.
The Story Behind Pumpkin Pie Cake
Years ago, when my husband and I were dating and attending BYU, we came across this recipe for Pumpkin Pie Cake. Tim worked in a tiny, dark room in the library. He would take pictures of old newspapers for microfiche film. He literally sat, flipped a page, pushed a button, flipped, pushed a button, on repeat for 4 hours every day!
I don’t know how he did that for so long, but he did come across some interesting reads along the way. One of the reasons he kept going to this monontonious job was because he loved his boss Marcel.
One day, the secretary brought in an amazing pumpkin dessert for Marcel’s birthday. Tim raved about it for weeks, saying it was the best dessert he had every had. I told him he had to get the recipe, so I could make it for him. He finally got up enough nerve to do so, and I made it for him as a surprise for his birthday a few days later.
I was so excited to surprise him with it, but I had frosted the top with whipped cream because that’s what I thought I was supposed to do. He didn’t like it like that because he insists it needs to be eaten warm, and you can’t warm it up with cream on top. I, however, love to eat it cold. Right out of the fridge, please. So I have learned to serve the whipped cream on the side, so we can each have it the way we like it. Plus, the top stays nice and crisp without the cream on it. Either way, though, it is incredible, and beats pumpkin pie out of the ballpark any day.
F.A.Q.s and Troubleshooting for Pumpkin Pie Cake
If you love pumpkin, then you will absolutely love these other pumpkin recipes.
- Pumpkin Spice Cake with a Cream Cheese Swirl
- (Better than Starbucks) Pumpkin Cream Cheese Muffins
- Pumpkin Butterscotch Cake
Pumpkin Pie Cake Bars
For the Bottom Layer
- 1 pkg yellow cake mix (set aside 1 cup for the top layer)
- ½ cup melted butter
- 1 egg
For the Pumpkin Layer
- 2 cups pumpkin puree
- ½ cup brown sugar
- 2 tsp pumpkin spice
- 2 eggs
- ⅔ cup whole or 2% milk
For the Cinnamon Streusel
- 1 cup dry cake mix
- ½ cup granulated sugar
- 1 tsp cinnamon
- ¼ cup butter
- whipped cream for topping
- Preheat oven to 350°.
- Grease a 9×13 pan and set aside.
- Take 1 cup of the cake mix and set it aside for the cinnamon streusel topping.
- In a microwavable safe bowl, melt 1/2 butter. Add remaining cake mix and 1 egg in a small mixing bowl, and stir together with melted butter. Mix until combined. This mixture will seem greasy, but don’t despair, it will cook up nicely. Spread it into the bottom of the pan, and then set aside.
- In a clean mixing bowl, combine all of the ingredients for the second layer. Whisk together until well combined. Pour on top of the cake layer and set aside.
- Finally, in a mixing bowl, combine the 1 cup of cake mix that you set aside earlier with sugar, cinnamon, and cold butter cut into cubes. Use two knives or a pastry cutter to cut the butter into the mixture. The mixture should be crumbly.
- Evenly sprinkle the crumb mixture on top until the cake is covered.
- Bake for 45-50 minutes until the cake is cooked through and doesn’t jiggle in the middle.
- Serve warm or cold with whipped cream.