This Pumpkin Pudding Cake is the ultimate easy fall dessert, combining creamy pumpkin pie filling with a buttery cake mix topping. Each bite delivers a rich, custardy texture beneath a crisp, golden crumble. Made with simple ingredients and warm spices, this dessert is a guaranteed crowd-pleaser — perfect for Thanksgiving, family gatherings, or cozy nights at home.

Why You’ll Love This Recipe

You’ll fall in love with this Pumpkin Pudding Cake Recipe because it’s incredibly easy to make, yet tastes like it came straight from a bakery. With layers of soft pumpkin pudding, tender cake, and a sweet cinnamon crumb topping, it captures the essence of fall flavors in every bite. Perfect for holiday parties, make-ahead desserts, or when you just want something warm and comforting.

Pumpkin Pudding Cake

Few desserts scream “fall” quite like a Pumpkin Pudding Cake — warm, creamy, and spiced just right. It’s a cross between a pumpkin pie and a dump cake, giving you the best of both worlds: smooth pumpkin custard on the bottom and a buttery, crumbly topping that melts in your mouth.

This dessert is the definition of simple indulgence. With just a handful of pantry staples, you can create a dessert that looks impressive, tastes divine, and requires minimal effort. The combination of pumpkin pie mix, yellow cake mix, and a touch of cinnamon makes this a go-to recipe for anyone who loves the comforting flavors of autumn.

The texture is what makes this pumpkin dessert truly special. The pumpkin layer turns creamy and pudding-like as it bakes, while the cake mix on top transforms into a lightly crisp, buttery crust. It’s soft, gooey, and perfectly spiced — everything a fall dessert should be.

Because this recipe uses pumpkin pie mix, you don’t need to worry about adding extra spices or sugar — everything’s already balanced. Just mix, layer, and bake. It’s that easy. The top layer adds a beautiful contrast with its crumbly cinnamon-sugar texture that caramelizes slightly in the oven.

This Pumpkin Pudding Cake is also wonderfully versatile. You can bake it in a glass dish for a rustic look, or use ramekins for individual servings. It’s perfect warm out of the oven with a dollop of whipped cream or a scoop of vanilla ice cream melting over the top.

If you love pumpkin pie, you’ll love this cake even more. It’s lighter, easier, and somehow even more comforting. Plus, since it uses a cake mix base, cleanup is simple — no rolling, no crust, no stress.

This dessert also travels beautifully, making it ideal for potlucks, Friendsgiving, or office parties. You can bake it a day ahead, refrigerate, and reheat before serving. The flavor actually deepens overnight, becoming richer and more aromatic.

Every year when the weather cools and the air smells of cinnamon and nutmeg, this Pumpkin Pudding Cake Recipe becomes a must-bake in our kitchen. It’s a reminder of cozy weekends, holiday warmth, and sweet simplicity.

So if you’re craving something seasonal, nostalgic, and foolproof, this recipe is your new fall favorite. It’s the kind of dessert that brings everyone back for seconds — and maybe even thirds.

Servings & Time

Servings: 8–10
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour

Ingredients

For the 1st Layer

• 1/2 cup butter or margarine, softened

• 1 egg

• 1 box yellow cake mix (reserve 1 cup for topping)

For the 2nd Layer

• 1 (30-ounce) can pumpkin pie mix (not plain pumpkin)

• 2/3 cup milk

• 2 eggs

For the 3rd Layer

• 1 cup reserved dry yellow cake mix

• 1/4 cup sugar

• 1/4 cup butter or margarine, melted

• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a bowl, combine cake mix, butter, and egg until a soft dough forms. Press evenly into the bottom of the baking dish.

3. In another bowl, whisk pumpkin pie mix, milk, and eggs until smooth. Pour over the first layer.

4. For the topping, mix reserved cake mix, sugar, melted butter, and cinnamon until crumbly.

5. Sprinkle topping mixture evenly over the pumpkin layer.

6. Bake for 45–50 minutes, or until the center is set and the top is golden brown.

7. Cool slightly before serving. Serve warm or chilled, topped with whipped cream or ice cream if desired.

Tips

• Shortcut: Use pre-made pumpkin pie filling to skip extra spices.

• Storage: Keep leftovers covered in the refrigerator for up to 3 days.

• Serving Tip: Add a drizzle of caramel sauce for extra indulgence.

• Texture Tip: For a softer topping, reduce baking time by 5 minutes.

• Make Ahead: Bake a day before serving — it tastes even better the next day.