Pumpkin Pie Cake

October 29, 2018 — Leave a Comment

Pumpkin pie cake is a long-time family favorite from both my mom and my mother-in-law. A layer of pumpkin custard is topped with a crumbly cake layer, melted butter, crunchy pecans, and a sprinkle of cinnamon. The perfect dessert for fall!

My husband’s favorite dessert of all time is something his family calls Pumpkin Dump. I don’t think any dessert should have the word “dump” in it, certainly not a delicious dessert, so I’ve tried to change the name numerous times. My family ate the same cake when I was growing up, but we always called it, “that pumpkin cake, you know, the one with a yellow cake mix on top of pumpkin pie filling,” which is a terribly long name. So we’re going to call it Pumpkin Pie Cake. You could also call it Pumpkin Crumble, Pumpkin Crunch Cake, etc. Whatever you decide to call it, it will be delicious: a layer of spiced pumpkin custard topped with a homemade crumble topping reminiscent of store bought yellow cake mix, with melted butter drizzled over the top and a healthy sprinkling of crunchy pecans and cinnamon. Topped with sweet whipped cream, it is fall baking at it’s finest.

I wrote about this old family favorite for Eugene Magazine last fall. You can find the recipe for this yummy Pumpkin Pie Cake (or whatever your family calls it) HERE, on their website. Bake up a big pan of it to serve after trick-or-treating this week, or pin it to your Thanksgiving Menu board on Pinterest for next month. Either way, enjoy! And for more fall/pumpkin desserts, be sure to visit my recipe archives.