Pumpkin Pie Cake only has 5 ingredients but it tastes completely homemade! It is a dessert that tastes like part pumpkin pie and part spice cake! Topped with vanilla frosting! PART PIE AND PART CAKE I adapted this recipe from my Pumpkin Pie Dump Cake. Instead of sprinkling the cake mix on top and pouring on the butter, I wondered what would happen if I just mixed it all together. And boy, was it one of the best fall desserts I have tasted in a LONG time! It only has 5 ingredients but I swear it tastes homemade! If you have a crowd over at Thanksgiving, this might be the perfect dessert to serve. It will easily make 12 servings and you can make it the night before!  FREQUENTLY ASKED QUESTIONS: What can I add to this cake? I added these Brach’s Mellowcreme Pumpkins as a last minute decoration on top. They aren’t necessary, but they are a super cute edible decoration for each slice of cake. Why is my frosting melting? Usually this happens if you’re trying to ice the cake too soon. You HAVE to let the cake cool before you frost it. Can I use a different frosting? Sure, if you have a homemade frosting you prefer, feel free to use that. A buttercream frosting, a marshmallow frosting, or a pumpkin spice flavored frosting would all be tasty. How to store leftover cake? This cake would do good at room temperature for up to 3-4 days. You can freeze leftovers for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) pumpkin pie mix – you want to look for the pumpkin pie mix, not the smaller cans of pure pumpkin. Pumpkin puree is just pumpkin, it doesn’t have any other seasonings or evaporated milk added so don’t grab that by accident. eggs spice cake mix – I think this works best with a spice cake mix but I suppose you could use a yellow or vanilla cake mix. salted butter – I think the salted butter cuts the overall sweetness of this dessert. If you only have unsalted butter, you can use that. vanilla frosting – you could also use cool whip (whipped topping) if you prefer. Brach’s Mellowcreme Pumpkins – optional, but make a really cute addition to each slice of cake. HOW TO MAKE PUMPKIN PIE CAKE: Preheat oven to 350f degrees. Lightly spray the bottom of a 9×13-inch baking dish with nonstick cooking spray. In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs. Then mix in cake mix and melted butter. Mix slowly at first so the cake mix doesn’t fly everywhere. Mix this together for at least 2 minutes to make sure the batter is fully incorporated. Pour batter into prepared baking dish. Bake for about 45-55 minutes (center of the cake shouldn’t be jiggly). Allow cake to cool completely then spread the frosting on top. You could even top each square with these candy corn pumpkins. Cut into 12 squares and serve! CRAVING MORE RECIPES? Magic Pumpkin Layer Cake Pumpkin Spice Cake Pumpkin Magic Bars Pumpkin Bread with Brown Sugar Glaze Pumpkin Pull-Apart Bread Pumpkin Honey Bun Cake 40 Best Pumpkin Recipes Pumpkin Poke Cake No Bake Pumpkin Cheesecake Cinnamon Roll Cake Italian Love Cake Originally published: October 2016Updated photos & republished: September 2024 Print Pumpkin Pie Cake Pumpkin Pie Cake only has 5 ingredients but it tastes completely homemade! It tastes like it is part pumpkin pie and part spice cake! Course DessertCuisine American Prep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutes Servings 12 Calories 345kcal Author Brandie @ The Country Cook Ingredients1 (30 oz) can pumpkin pie mix4 large eggs1 box spice cake mix1 cup salted butter (2 sticks), melted1 container white or vanilla frostingBrach's Mellowcreme Pumpkins (optional, for topping) InstructionsPreheat oven to 350F degrees. Lightly spray the bottom of a 9×13-inch baking dish with nonstick cooking spray.In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs. Then mix in cake mix and melted butter. Mix for a full 2 minutes. Pour batter into prepared baking dish and bake for about 45-55 minutes (center of the cake shouldn’t be jiggly.) Allow cake to cool completely then spread frosting on top. Cut into 12 squares and serve! Optional: Top each slice with mellowcreme pumpkins! Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 345kcal | Carbohydrates: 32g | Protein: 3g | Fat: 22g | Sodium: 439mg | Sugar: 20g