Creamy Pumpkin Pie Cake with Crunchy Pecan Topping

This pumpkin pie cake gives you a moist, spiced cake layer topped with silky pumpkin custard and a buttery pecan streusel that bakes into a crisp, golden crust. It’s the dessert you make when you can’t decide between cake and pie.

Best of all, the whole thing comes together in one 9×13 pan and looks stunning enough to serve straight from the dish. You can use a boxed yellow cake mix to save time or make the base from scratch—both turn out beautifully.

What Makes This Pumpkin Pie Cake So Good

You get three distinct textures in every bite: soft cake, creamy custard, and crunchy pecans. The pumpkin layer isn’t heavy or eggy; it sets into a velvety, just-sweet-enough ribbon that tastes like the best part of a pumpkin pie.

Using basic pantry ingredients and no water bath means this is a lot less fussy than a classic pie. You slice right from the pan, so there’s no unmolding drama, and it feeds a crowd without much effort.

Ingredients

• 1 3/4 cups all-purpose flour: spooned and leveled, not scooped
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3/4 cup whole milk, room temperature
• 15 oz can pumpkin puree: not pumpkin pie filling
• 12 oz can evaporated milk
• 3 large eggs: for the pumpkin layer
• 3/4 cup granulated sugar: for the pumpkin layer
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract: for the pumpkin layer
• 1/4 teaspoon salt: for the pumpkin layer
• 1/2 cup all-purpose flour: for the streusel
• 1/2 cup packed light brown sugar: for the streusel
• 1/3 cup cold unsalted butter, diced: for the streusel
• 3/4 cup chopped pecans

Variations / Substitutions

• Cake mix shortcut: Swap the first 7 ingredients (flour, baking powder, salt, cinnamon, nutmeg, ginger, and granulated sugar) for one 15.25 oz box of yellow cake mix. Use the same butter, eggs, vanilla, and milk, and follow the box’s liquid amounts if they differ slightly.
• Nut-free option: Leave out the pecans and stir 1/2 cup old-fashioned rolled oats into the streusel for a buttery, crunchy crumble instead.
• Dairy-free version: Replace evaporated milk with canned full-fat coconut milk, use a vegan butter substitute in both the cake batter and streusel, and pick a plant-based milk like oat or almond.

For a classic pie experience, try our Simple Pumpkin Pie with Flaky Crust.

How to Make Pumpkin Pie Cake

Step 1: Mix the Cake Batter

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. In a medium bowl, whisk together the 1 3/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and ginger. In a large bowl, beat the 1/2 cup softened butter and 1 cup granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes. Add the 2 room-temperature eggs one at a time, beating well after each, then mix in the 2 teaspoons vanilla.

With the mixer on low, add the flour mixture in three additions, alternating with the 3/4 cup milk, starting and ending with the dry ingredients. Mix just until the batter is smooth and no streaks of flour remain.

The batter will look pale and slightly thick, with a glossy sheen. If it seems a little stiff, don’t add extra liquid—the pumpkin custard on top will create plenty of moisture as it bakes.

Step 2: Whisk the Pumpkin Custard

In a clean medium bowl, whisk together the 15 oz can pumpkin puree, 12 oz evaporated milk, 3 eggs, 3/4 cup sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla, and 1/4 teaspoon salt. Keep whisking until the mixture is completely smooth and the spices are evenly blended.

The custard will be thin, roughly the consistency of heavy cream. That’s exactly what you want—it sets into a sliceable layer in the oven, not a pudding.

Step 3: Layer the Components

Pour the cake batter into the prepared pan and use a spatula to spread it evenly to the edges. Slowly pour the pumpkin custard over the back of a large spoon, starting from the edges of the pan and working toward the center, so the weight of the liquid doesn’t disrupt the cake batter.

Gently nudge the custard with the spoon to cover the surface, but don’t try to mix the layers. A little seepage where the two meet is normal; they’ll stay distinct once baked.

Step 4: Sprinkle the Streusel and Bake

In a small bowl, combine the 1/2 cup flour and 1/2 cup brown sugar for the streusel. Work the 1/3 cup cold diced butter in with your fingers or a pastry blender until the mixture forms coarse crumbs with some pea-sized butter bits. Stir in the 3/4 cup chopped pecans. Sprinkle the streusel evenly over the pumpkin layer.

Bake for 45 to 55 minutes, until the topping is deep golden and the center no longer wobbles when you gently shake the pan. A toothpick inserted near the center should come out clean, with perhaps a faint trace of custard clinging to the tip.

The streusel will look a little molten in spots toward the end of baking but will firm into a crunchy shell as the cake cools. If the top browns too quickly before the center sets, tent the pan loosely with foil for the last 10 to 15 minutes.

Step 5: Slice and Serve

Let the cake cool in the pan on a wire rack for at least 30 minutes. The pumpkin layer finishes setting during this time, so slicing too early will leave you with a wobbly mess. Cut into squares and serve warm or at room temperature.

Pile on a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Cold leftovers the next day taste like pumpkin pie cheesecake, and the streusel stays crisp enough to give every bite a pleasant snap.

Tips for the Best Pumpkin Pie Cake

• Use room-temperature butter, eggs, and milk for the cake batter. Cold ingredients won’t blend evenly and can make the batter curdle.
• Spoon the pumpkin custard gently over the back of a spoon and don’t pour it in one heavy stream. That keeps the two layers from mixing.
• Let the cake cool completely before slicing if you want tidy squares. A slightly warm cake is delicious, but the custard will be softer and the edges less clean.
• If you don’t have pumpkin pie spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves as a quick swap.

Bake times by pan material:

Keeping Leftovers Fresh

• Refrigerate: Cover the pan tightly or transfer slices to an airtight container and store in the fridge for up to 4 days. The streusel will soften a little but still tastes great.
• Reheating: Warm individual squares in the microwave for 20 to 30 seconds, or place the whole pan in a 300°F oven for 10 to 15 minutes if you have several slices to reheat.
• Serve Cold: This cake is just as good straight from the fridge. The custard firms up and the flavors deepen overnight.

What to Serve With Pumpkin Pie Cake

A cloud of lightly sweetened whipped cream cuts through the spice and richness of the pumpkin custard without stealing the show. A scoop of vanilla ice cream melting over a warm slice adds a cool, creamy contrast that makes the crunchy topping pop even more. For an extra treat, drizzle slices with warm caramel sauce just before serving.

Frequently Asked Questions

Can I freeze pumpkin pie cake?

Yes. Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently before serving. The streusel may lose a little crunch but the flavor stays intact.

Why did my pumpkin custard sink into the cake?

The batter was likely too thin or the custard was poured too quickly. Using the back-of-a-spoon method and spreading the batter evenly before adding the custard almost always prevents this.

Can I use homemade pumpkin puree instead of canned?

Absolutely. Use the same 15 oz amount (just under 2 cups) of thick, well-drained fresh puree. Watery puree can make the custard loose, so strain it through cheesecloth if it’s thin.

How do I make this gluten-free?

Swap the all-purpose flour in the cake and streusel for a 1:1 gluten-free baking flour blend, and if using the cake mix shortcut, choose a gluten-free yellow cake mix. The results will be just as tender.

Pumpkin Pie Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3/4 cup whole milk, room temperature
• 15 oz can pumpkin puree
• 12 oz can evaporated milk
• 3 large eggs
• 3/4 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup cold unsalted butter, diced
• 3/4 cup chopped pecans

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
2. In a large bowl, beat the softened butter and 1 cup sugar until fluffy. Add the 2 eggs one at a time, then the 2 teaspoons vanilla. Gradually mix in the dry ingredients and milk in alternating additions, just until smooth.
3. Whisk the pumpkin puree, evaporated milk, 3 eggs, 3/4 cup sugar, pumpkin pie spice, 1 teaspoon vanilla, and 1/4 teaspoon salt in a medium bowl until smooth.
4. Spread the cake batter in the pan. Slowly pour the pumpkin custard over the back of a spoon to cover the batter without mixing the layers.
5. Mix the 1/2 cup flour and brown sugar for the streusel; cut in the cold butter until crumbly, then stir in the pecans. Sprinkle evenly over the pumpkin layer.
6. Bake 45 to 55 minutes until the topping is golden and the center no longer jiggles. Cool in the pan for at least 30 minutes before slicing.

Notes

Let the cake rest after baking so the pumpkin layer fully sets. Slice it while hot and the custard will be looser and harder to cut neatly. A quick chill in the fridge firms it up if you’re short on time.