Easy Pumpkin Pie Cake

Pumpkin pie cake is the dump-cake trick that gives you the flavors of a pumpkin pie without rolling pastry. The bottom layer is a classic pumpkin pie custard, pumpkin puree, evaporated milk, eggs, and pie spice whisked smooth and poured into the pan.

The genius move comes next: a box of yellow cake mix sprinkled dry over the top, no stirring, no mixing. Melted butter (or margarine) drizzles over the cake mix to form a buttery, streusel-like topping during the bake, while chopped pecans toast in the heat.

The layers cook simultaneously, the wet custard sets on the bottom and the cake mix becomes a crumbly, cobbler-like crust on top. This is the inverse of a typical pumpkin pie, no crust to blind-bake, no top crust to vent.

Serve warm with a dollop of whipped cream or cold the next day, both work. Cold gives you cleaner slices, warm gives you a more cobbler-like texture.

Pro Tips

• Use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and pre-spiced.
• Spread the cake mix all the way to the edges so the topping covers the whole pan, gaps leave bald spots.
• Drizzle the melted butter as evenly as possible, dry spots in the cake mix will not bake through.
• Cool 15 minutes before slicing for the cleanest cuts, the custard needs time to set.

Variations

• Swap pecans for walnuts or sliced almonds for a different nut profile.
• Use spice cake mix in place of yellow cake mix for an extra layer of cinnamon and clove flavor.
• Top with a maple-bourbon whipped cream for a more grown-up Thanksgiving finish.