Pumpkin pie meets coffee cake in this crowd-pleasing, easy-to-make dessert that makes use of a convenient shortcut. A great way to shake up the Thanksgiving dessert table and a crowd-pleasing contribution to a potluck!
Somewhere along the way, you’ve likely been warned not to roll your eyes skyward lest they stay that way.
To ward off cramping, it’s best not to swim for an hour after eating—and if it’s carrots you’re consuming, you will surely see well.
If your ear happens to itch as you ponder all of this, no doubt, someone is talking about you.
My grandmother was the queen of old wives’ tales and questionable theories. She was certain that drinking tea would cause one’s nose to grow and that an itchy nose meant good things were in store.
One of her lesser known sayings was repeated every Thanksgiving as she sliced through the golden, flaky crust of the pies she’d lovingly prepared: “Save the tip for the final bite.”
Like eating pork and sauerkraut on New Year’s Day, this simple act was certain to bring good luck. Amidst the chuckles, everyone would dutifully chop off the pointy end and slide it to the plate’s edge before indulging as usual.
Years of experience determined that starting with the crust just didn’t seem right, although some did it for fun. I always made a wish as I savored my lucky bite. Good fortune and a wish always seem to go hand in hand.
Like many grandmothers, mine was revered for what she crafted in her kitchen. In the days leading up to Thanksgiving, the shelves of her cellar became crowded with pies. Apple, pumpkin, pecan, black raspberry, and the occasional chocolate cream.
If one of her guests had a favorite, she’d bake it. After all, an extra pie or two would never go to waste.
The only thing that rivaled her handcrafted pies were her homemade cakes. Fittingly, the following family favorite is a hybrid of sorts that’s a welcome alternative to the typical holiday dessert. Thanks to its crumbly topping, I’ve occasionally passed it off as coffee cake.
Though most everything created in her kitchen came from scratch, my grandmother would never turn her nose up at an occasional shortcut, on which this recipe relies. Passing judgment wasn’t her nature—and she’d likely tell you that it wasn’t lucky either!
P.S. To fashion a point when cooked in a rectangular pan, simply cut the cake into larger squares and then slice diagonally into triangles. It’s still lucky if you fudge it!
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So, let’s bake! A few of these photos may be especially helpful, because the way this cake comes together is a bit quirky.
Embrace a shortcut with this crowd-pleasing dessert, which uses a box cake mix and a handful of pantry staples.
The first layer is soupy. It may seem wrong, but this is what you want! The rest of the batter is thick and gets broken into pieces and dropped over top. I find this easiest to do with my hands.
Once the thick batter is distributed over top, do not stir. This is what the uncooked cake will look like, and it goes into the oven this way.
…and this is what the scrumptious cake looks like once baked. While you could eat it warm, I prefer to let the cake cool completely first.
When serving this dessert, I typically offer a dollop of whipped cream or scoop of ice cream. That said, pumpkin pie cake is absolutely delicious with no adornment. Sparkling Cranberries offer a pretty seasonal garnish, and as noted below, can be used in many ways. They keep in the refrigerator for several weeks too.
As shown in the pumpkin pie cake photo above this photo, sweet-tart Sparkling Cranberries make a striking garnish for holiday cakes and pies. They are also a lovely addition to a cheese board, a festive cocktail garnish, and a delightful alternative to dried cranberries in your favorite salads.
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is appreciated. ❤️
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1½ cups (12 ounces) canned coconut milk (see notes for details and substitution)
- 4 large eggs
- 1 cup (192 grams) granulated sugar
- 4 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 1 (15.25-ounce) package yellow cake mix (may substitute spice cake mix; your favorite 15-ounce gluten-free cake mix may also be used)
- 1 cup chopped pecans or walnuts (or a mix of both—use 1½ cups if you like lots of nuts)
- ½ cup unsweetened grated coconut, optional
- ¾ cup (1½ sticks/12 tablespoons) butter, melted
- Optional for serving: vanilla ice cream or whipped cream
- Preheat the oven to 350℉, and grease a 9×13-inch baking pan.
- In a large bowl, beat the pumpkin puree, canned milk, eggs, sugar, pumpkin pie spice, and salt until smooth. (You may use an electric stand mixer, hand beater, or simply whisk well by hand.)
- Transfer the mixture to the prepared baking dish. (It will be soupy.)
- Wash and dry the bowl, and then add the cake mix, nuts, and optional coconut. Drizzle the melted butter over all, and stir to thoroughly mix. (The consistency will be like a thick paste.)
- Use clean hand to break the cake mixture into little pieces and sprinkle it evenly over the pumpkin mixture. It will partially sink, but do not stir. (You may wonder, “Am I doing this right?” because this is not like a normal cake. Rest assured, you are!)
- Bake for 40-50 minutes or until the center feels just firm.
- For serving: You may serve right away, although I prefer this cake once it has cooled completely. Serve with ice cream or whipped cream, if desired. The cake can sit at room temperature for the first day—cover and refrigerate beyond that. Prior to serving, return the cake to room temperature or enjoy cold.
* As an option to the coconut milk, one 12-ounce can of evaporated milk (not sweetened condensed milk) may be used. When using canned coconut milk, full fat or light may be used. Tip: Whenever using, stir coconut milk well to integrate the coconut water into the thick cream that tends to separate and rise to the top of the can.
Recipe first posted November 11, 2017
Can I make this ahead and freeze it? Thanks.
Hi Gina, I haven’t frozen it myself, but based on other things I have frozen, I’m 95% sure that it would freeze well. If you happen to try, please report back.
How far ahead can I make this Pumpkin Pie Cake? I need it for Thursday noon. Would it be OK to make on Tuesday if kept in the fridge? Or … would making it Wednesday be best? I’m looking forward to trying this recipe.
Hi Diane, I’ve kept leftovers of the pumpkin pie cake, tightly covered, in the fridge for several days and it still tastes great. I think you’d be fine to bake it two days in advance. This dessert always goes over well here, and I hope it’s a hit with your group too!
Thanks!
I loved watching your arugula salad video, Ann. In the process I learned a new tip – how to cut an avocado! Having spent our winter in Florida, I have grown accustomed to buying avocados every week and adding them to our salads.
Now I plan to make your dressing and the salad. Thanks so much!
Nancy
You are most welcome, Nancy. I’m glad you learned a new trick and hope you enjoy the salad as much as we do!
Just served this to Bernadette’s family. It was a big hit. I used the options of evaporated milk and cinnamon and nutmeg and pecans, but greased the pan with coconut oil. Thank you for this wonderful recipe.
My pleasure, Molly, and thank you for the feedback. I’m delighted it was a hit!
I made the Pumpkin pie cake for Thanksgiving ! Everyone liked it!
Great news! Thanks for letting me know.
I made a dry run yesterday thinking this might be a good addition to our Thanksgiving menu, and it is a definite keeper! Thank you for the recipe!
I’m delighted you like it as much as we do, Suzanne. Happy Thanksgiving!