Pumpkin Pie Dessert: Yellow Cake Mix Bake
Select a smooth, canned pumpkin puree with no added sugar or syrup to ensure the spices remain the primary flavour. Avoid pumpkin pie filling, as it contains pre-set sweeteners that will throw off the balance of your pumpkin pie with yellow cake mix. Ensure the cake mix is a standard yellow variety to provide the necessary structure and buttery notes to the crust.
This dessert combines a spiced pumpkin base with a sweet crumble topping. You will whisk pumpkin puree, evaporated milk, and eggs to create a smooth filling. You then top this with dry cake mix, melted butter, and pecans. Bake the pan at 180°C (350°F) for 45–55 minutes until the edges turn golden brown. The result is a moist, aromatic treat that balances the earthiness of the pumpkin with a crisp, sugary crust.
Pumpkin Pie Dessert: Yellow Cake Mix Bake
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 180°C (350°F). Lightly spray a 23 cm × 33 cm (9-inch × 13-inch) pan with non-stick spray. This ensures the dessert releases cleanly from the edges after baking.
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Whisk the filling
Combine pumpkin puree, evaporated milk, eggs, 120 g light brown sugar, pumpkin-pie spice, cinnamon and salt in a large bowl. Whisk until the mixture is smooth. Stirring the pumpkin mixture thoroughly before adding the eggs prevents lumps from forming.
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Layer the pumpkin
Pour the filling into your prepared pan. Use a spatula to spread it evenly across the base. A level surface ensures the topping bakes at a uniform rate.
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Add cake mix
Sprinkle the dry yellow cake mix over the entire top of the filling. Press the powder gently with your hand. This creates an even layer that will support the butter and nuts.
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Apply the topping
Drizzle the 113 g melted butter over the cake-mix layer. Sprinkle the remaining 30 g light brown sugar and chopped pecans over the butter. The butter binds the dry mix into a savoury crust.
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Bake the dessert
Place the pan on the middle rack and bake for 45-55 minutes. Look for golden brown edges and ensure a knife inserted into the centre comes out clean. This confirms the filling is set.
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Cool and set
Move the pan to a wire rack. Allow the dessert to cool for 20 minutes before slicing. Resting the dish allows the structure to firm up so you get clean cuts.
Check the edges of the pan during the first 30 minutes of baking. If they brown too quickly, cover the pan loosely with aluminium foil. This prevents the crust from burning while the centre finishes cooking through.
Yellow Cake Mix
Use a gluten-free cake mix of similar weight if you cannot find standard wheat-based mix. This change ensures the crust remains crisp while keeping the flavour consistent. Do not substitute with a different cake flavour, as the neutral sweetness of yellow cake is essential to balance the pumpkin spices.
What to serve with it
Top a slice with whipped cream and a dusting of ground cinnamon for a light finish. You can also serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce to add richness to the buttery crumble and spiced filling.
Storing and reheating
Keep leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw the dessert overnight in the refrigerator before serving to maintain the texture of the cake layer.
Nutrition per serving
- Calories
- 410
- Protein
- 6.2 g
- Carbs
- 48.5 g
- Fat
- 21.8 g
- Fiber
- 2.4 g
- Sugar
- 32.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make pumpkin pie cake with yellow cake mix?
Yes. Use the dry cake mix as a topping over a pumpkin custard filling. The melted butter and brown sugar bind the mix into a savoury-sweet crumble that bakes into a buttery crust during the 45–55 minutes in the oven.
Can I add a can of pumpkin to a box cake mix?
Yes, but follow this specific layering method. Instead of mixing the pumpkin into the batter, pour it as a base layer. This prevents the cake from becoming too dense and creates a distinct contrast between the custard and the crust.
What dessert can I make using yellow cake mix?
You can make this pumpkin pie dessert by using the mix as a topping. The dry powder absorbs the melted butter and brown sugar, transforming a standard cake mix into a crisp, golden crust for the spiced pumpkin filling.
