pumpkin pie cake recipe

A one-pan fall dessert that blends pie-level creaminess with cake fluffiness—quick to bake, low-stress, and perfect for holiday crowds.

If pumpkin pie and a cozy sheet cake had a baby, this would be the star child. You get the nostalgic, spiced custard vibe with the satisfying crumb and lift of a cake—no finicky crust, no drama. It’s the kind of dessert that makes guests think you baked for hours while you secretly did it in under one. Bake it once, and watch people hover near the pan like it’s the Wi-Fi router.

You don’t need a mixer, a pastry degree, or five specialty flours to pull this off. You do need a can of pumpkin, a bowl, and a smart game plan. I’ll give you both—and a few pro moves so every slice hits like the pumpkin version of a mic drop.

What Makes This Recipe Awesome

• Two textures, one pan: Custardy center like pie, tender crumb like cake. It’s a cheat code for fall dessert lovers.
• Beginner-friendly: One bowl, straightforward steps, forgiving batter. You can’t mess it up unless you try.
• Speedy bake: About 40 minutes in the oven. You win back your afternoon.
• Big-batch friendly: 9×13 pan feeds a crowd without needing a second pan or a backup plan.
• Flexible: Dairy-free and gluten-free swaps work. Streusel topping is optional but heavily encouraged.
• Make-ahead gold: Chills beautifully. The flavor deepens overnight, like soup… but dessert.

Shopping List – Ingredients

• Pumpkin puree: 1 (15-ounce) can — not pumpkin pie filling.
• Granulated sugar: 1/2 cup.
• Light brown sugar: 1/2 cup, packed.
• All-purpose flour: 1 1/2 cups.
• Baking powder: 1 1/2 teaspoons.
• Baking soda: 1/2 teaspoon.
• Kosher salt: 1/2 teaspoon.
• Ground cinnamon: 2 teaspoons.
• Ground ginger: 1 teaspoon.
• Freshly grated nutmeg: 1/2 teaspoon.
• Ground cloves: 1/4 teaspoon.
• Large eggs: 3.
• Evaporated milk: 1 cup (or half-and-half for richer).
• Vanilla extract: 2 teaspoons.
• Unsalted butter: 1/2 cup, melted and slightly cooled.
• Neutral oil (canola or grapeseed): 1/4 cup for extra moisture.
• Optional streusel topping: 3/4 cup flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 6 tablespoons cold butter cubed, 3/4 cup chopped pecans.
• Finishing: Whipped cream and a dusting of cinnamon, to serve.

Instructions

1. Prep the pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment for easy lift-out.
2. Mix the dry stuff: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Get rid of any spice clumps.
3. Build the custard base: In another bowl, whisk sugars and eggs until glossy. Add pumpkin puree, evaporated milk, and vanilla. Whisk until smooth and uniform.
4. Add fats for texture: Stream in the melted butter and oil while whisking. This combo gives you pie-level silk and cake-level moisture.
5. Combine, gently: Add the dry ingredients to the wet. Fold with a spatula until just combined. Stop when no flour streaks remain; a few small lumps are fine.
6. Optional streusel flex: If using, mash flour, brown sugar, cinnamon, salt, and cold butter with your fingers to make clumps. Stir in pecans. Sprinkle evenly over batter.
7. Bake: Pour batter into the pan. Bake 35–45 minutes, until edges are set and the center has a slight jiggle. A toothpick should come out with a few moist crumbs, not wet batter.
8. Cool smart: Let the cake rest on a rack for 20–30 minutes. Cooling sets the custardy center so slices hold like a pro.
9. Serve: Cut into squares. Top with a cloud of whipped cream and a pinch of cinnamon. Try to act chill when people ask for seconds.

Preservation Guide

• Room temperature: If your kitchen is cool, you can keep it covered for up to 24 hours. After that, move it to the fridge.
• Refrigerator: Cover tightly and chill for 4–5 days. The flavor actually gets better, IMO.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm slices in a 300°F oven for 8–10 minutes or microwave for 20–30 seconds. Add fresh whipped cream after reheating.
• Make-ahead tip: Bake the day before, chill overnight, and slice cold for super clean edges. Serve warmed or at room temp.

Nutritional Perks

• Vitamin A powerhouse: Pumpkin is loaded with beta-carotene. Your eyes and skin will send thank-you emails.
• Fiber boost: Pumpkin brings fiber, which helps satiety and balance. Dessert with benefits? Yes.
• Balanced fats: A mix of butter and oil keeps the crumb moist without feeling heavy. Swap in olive oil for a heart-friendly twist.
• Manageable sugar: Using half granulated and half brown sugar gives depth without going full candy bar. You can cut 2–3 tablespoons if you prefer.
• Protein assist: Eggs add structure and a bit of protein so the cake lifts and holds.

Don’t Make These Errors

• Grabbing the wrong can: Don’t use pumpkin pie filling. Use pure pumpkin puree or the spice balance goes rogue.
• Overmixing the batter: Stir until combined, then stop. Overmixing equals tough cake and sadness.
• Skipping the cool-down: Slicing hot leads to collapse. Let it set so the custard center firms up.
• Bad pan prep: Forgetting parchment makes serving messy. Line it for clean edges and easy exits.
• Oven peeking: Opening the door early deflates the lift. Check at 35 minutes, not 20. Patience is a spice.
• Random spice swaps: Doubling cloves isn’t “creative.” It’s chaos. Stick to the ratios unless you know your spice tolerance.
• Warm butter bomb: Adding butter that’s too hot can scramble eggs. Cool it for a few minutes before whisking in.

Different Ways to Make This

• Box-mix shortcut: Stir a 15.25-ounce yellow cake mix into the wet ingredients (skip flour, baking powder, and sugar). Bake as directed. FYI, it’s sweeter and very crowd-pleasing.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan. The texture stays custardy with a light crumb.
• Dairy-free: Swap evaporated milk for full-fat coconut milk and use oil instead of butter. Flavor stays lush, coconut adds a mellow note.
• Bundt or round pan: Bake in a 10–12 cup Bundt or two 9-inch rounds. Start checking at 30–35 minutes; aim for slight jiggle at center.
• Maple twist: Replace 1/4 cup brown sugar with maple syrup. Reduce evaporated milk by 1/4 cup to balance moisture.
• Streusel all day: Always add the pecan streusel if you love crunch. It turns the top into a buttery, bakery-level situation.
• Swirl cheesecake: Dollop 1 cup sweetened cream cheese on top and swirl; bake a few minutes longer. Pumpkin meets cheesecake, your fork wins.

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling comes pre-sweetened and pre-spiced, which throws off the balance. Use pure pumpkin puree and let your spices shine.

What’s the best pan size for this recipe?

A 9×13-inch pan is ideal for even baking and crowd servings. You can use a 10–12 cup Bundt or two 9-inch rounds—just watch the bake time.

How do I know when it’s done?

The edges should be set, the center should have a slight jiggle, and a toothpick should come out with a few moist crumbs. If it’s wet, give it 5 more minutes.

Can I make this ahead for a party?

Yes. Bake the day before, chill overnight, and slice cold for clean edges. Warm slices gently and add fresh whipped cream before serving.

Can I cut the sugar?

Yes, you can reduce sugar by 2–3 tablespoons without sacrificing texture. Go further and the custard body may feel less plush.

What’s the best dairy-free substitute?

Full-fat coconut milk replaces evaporated milk beautifully. Use neutral oil instead of butter. The cake stays moist and rich, just with a faint tropical hint.

Can I add chocolate chips or nuts?

Absolutely. Fold in 1 cup of chocolate chips or chopped pecans right before baking. The texture remains stable, and the flavor goes deluxe.

Do I need a mixer?

Nope. A whisk and spatula do the job. This batter wants gentle mixing, not a spin class.

My Take

This cake solves the annual “pie vs. cake” debate by being both—and better. It delivers the cozy spice and custard comfort of pumpkin pie with the soft lift and sliceability of a great cake. Low effort, high win-rate, and friendly to swaps, it’s the dessert I trust when the guest list expands at the last minute. Serve it with whipped cream and pretend you worked harder than you did; your secret’s safe with me.