If you’re looking for a dessert that perfectly captures the flavors of fall, this Pumpkin Cake is the answer. A rich, spiced pumpkin filling topped with a crunchy, golden cake layer, and finished with whipped cream, it’s a treat that’s sure to please everyone. This easy-to-make dessert combines the warmth of cinnamon, the richness of pumpkin, and the sweetness of cake mix to create a mouthwatering dish that’s both comforting and indulgent. Whether you’re preparing for a holiday celebration or just craving a seasonal dessert, this Pumpkin Cake is the perfect choice.

Pumpkin Cake

Why You’ll Love This Recipe

This Pumpkin Cake offers the best of both worlds: it’s simple to make yet deeply flavorful, and it’s perfect for any occasion. The smooth, spiced pumpkin layer contrasts beautifully with the cake mix topping, and the chopped pecans add a satisfying crunch. The addition of melted butter ensures the top becomes golden and crispy, while the Cool Whip provides a creamy finish that ties everything together. This dessert will fill your home with delightful fall aromas and become a favorite at the dinner table.

Ingredients

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 ½ cups granulated sugar
1 tsp ground cinnamon
½ tsp salt
1 box yellow cake mix
1 cup chopped pecans
1 cup melted butter
Cool Whip (for topping)

Tip: You can find a list of ingredients and measurements in the recipe card below.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish with butter or cooking spray to ensure the cake doesn’t stick.

Tip: A well-greased dish makes cleanup easier and prevents the cake from sticking.
Prepare the Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and salt. Mix until everything is smooth and well combined.

Tip: Using a whisk will help ensure the mixture is evenly blended and smooth.
Assemble the Cake Layers: Pour the pumpkin mixture into the greased baking dish, spreading it evenly across the bottom. Sprinkle the yellow cake mix evenly over the top of the pumpkin layer.
Add Pecans and Butter: Sprinkle the chopped pecans over the cake mix. Drizzle the melted butter evenly over the entire top, making sure the cake mix and pecans are well-coated.

Tip: Pouring the butter slowly and evenly ensures a golden, crunchy topping.
Bake the Cake: Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and the cake is set.

Tip: Test the cake’s doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
Cool and Serve: Let the cake cool completely before serving. Serve chilled or warm with a generous dollop of Cool Whip on top for added richness.

Variations

Add More Spice: If you love extra warmth, add ¼ teaspoon of ground nutmeg or allspice to the pumpkin mixture for an even deeper fall flavor.
Try Different Nuts: If you don’t have pecans, walnuts or almonds can be substituted for a different nutty crunch.
Non-Dairy Option: Use non-dairy whipped topping to make this cake suitable for vegan diets.

Heating/Storage

Storage: Store leftover cake in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or foil to prevent it from drying out.
Freezing: This cake freezes well! After it has cooled completely, wrap it in plastic wrap and then foil before freezing. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: You can serve it cold, but if you prefer it warm, microwave individual portions for about 20-30 seconds.

10 FAQ

1. Can I use a different type of cake mix?
Yes, you can experiment with spice cake mix, yellow cake mix, or even a gluten-free cake mix for a different twist.

2. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh cooked and pureed pumpkin, but the texture and flavor may vary slightly from canned puree.

3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two ahead and stored in the refrigerator for easy serving.

4. Can I make this recipe in a different-sized pan?
If you use a different-sized pan, make sure to adjust the baking time accordingly. A larger pan may require less time to bake, and a smaller pan may take a bit longer.

5. Is this cake gluten-free?
No, but you can use a gluten-free cake mix to make it suitable for those with gluten sensitivities.

6. How can I make this cake more decadent?
For an even richer flavor, try adding a layer of cream cheese frosting or a drizzle of caramel sauce on top before serving.

7. Can I use a sugar substitute?
Yes, you can use a sugar substitute like stevia or monk fruit to lower the sugar content, but it may affect the texture.

8. Can I add chocolate to this cake?
Yes! You can sprinkle some mini chocolate chips on top before baking or swirl in some melted chocolate into the pumpkin mixture.

9. Can I serve this cake warm?
Yes, this cake can be served warm. Just let it cool slightly before adding the Cool Whip topping.

10. How can I make this cake dairy-free?
You can substitute the butter with dairy-free margarine and use a non-dairy whipped topping and evaporated coconut milk instead of the regular options.

Conclusion

This Pumpkin Cake is an easy yet irresistible dessert that’s perfect for fall gatherings or as a cozy treat any time of year. With its creamy pumpkin filling, golden cake topping, and a light Cool Whip finish, it’s a comforting dessert that will satisfy your sweet tooth. It’s versatile, easy to make, and always a crowd-pleaser—what’s not to love? Try it out for your next family dinner or holiday feast

Pumpkin Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef sara
Total Time: 1 hour 5 minutes
Yield: 12-15 servings
Diet: Vegetarian

Print Recipe

Description

Indulge in this easy-to-make Pumpkin Cake with a crunchy pecan topping and whipped cream. Perfect for fall, this dessert combines spiced pumpkin, golden cake mix, and a creamy Cool Whip finish.

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish with butter or cooking spray.
Prepare the Pumpkin Mixture:
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and salt. Whisk until smooth and well combined.
Make the Crust:
In a medium mixing bowl, combine the flour and brown sugar. Use a pastry blender or fork to cut the cold butter into the flour mixture until it resembles coarse crumbs. Press this mixture evenly into the prepared baking dish.
Assemble the Cake Layers:
Pour the pumpkin mixture over the prepared crust. Then, sprinkle the dry yellow cake mix evenly over the pumpkin layer. Sprinkle the chopped pecans over the cake mix and drizzle the melted butter evenly over the entire topping.
Bake the Cake:
Place the baking dish in the oven and bake for 50-55 minutes or until the top is golden brown and the cake is set. Check for doneness by inserting a toothpick—if it comes out clean, the cake is ready.
Cool and Serve:
Let the cake cool completely before serving. Top each piece with a dollop of Cool Whip for added creaminess.

Notes

Add More Spice: Add ¼ teaspoon of ground nutmeg or allspice to the pumpkin mixture for an even more flavorful twist.
Try Different Nuts: Swap pecans for walnuts, almonds, or hazelnuts for a different nutty flavor and texture.
Vegan Version: Replace the butter with dairy-free margarine, use a plant-based whipped topping, and substitute the evaporated milk with coconut milk for a dairy-free version.
Topping with Caramel: Drizzle warm caramel sauce over the cake for an extra sweet touch

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American