The Easiest Pumpkin Pie Cake Ever

The Easiest Pumpkin Pie Cake Ever is the perfect dessert for Thanksgiving. It is easy (as the name implies) and is sure to become a family favorite.

It is called pie cake because it is kind of like pie on the bottom and cake on the top. We really like pie and cake at our house, so why not combine the two?


Are you the DIY or the DIFM (Do-It-For-Me) type? I am both and I frequently combine the two. Take this recipe for example. I combine ready-made canned pumpkin pie mix with boxed yellow cake mix to make this sort of cross between cake and pie. This is a combination of DIY and DIFM.

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When deciding what to put on this pie/cake creation I decided to take the DIFM approach and top it with Hiland® Ice Cream. It just seemed like a great idea because cake and pie are always better topped with ice cream. Not only that but we can choose our favorite flavor of Hiland Ice Cream, giving this dessert our own personal flair.


My husband especially liked this idea because he could top The Easiest Pumpkin Pie Cake Ever with his all-time favorite ice cream, Hiland Butter Brickle. I chose to go with classic vanilla. While I do love other flavor combos, vanilla is a favorite of mine, and I think it goes with pumpkin very well. Although I have to agree that pumpkin and toffee are a match made in heaven.

With just four ingredients, this dessert is so easy to make. Another thing I really like about it is that I just need a large bowl and a spoon to mix the batter together. You could use your hand mixer or even your stand mixer, but sometimes I’m all about less dirty dishes. It also makes it easy for new cooks or even the kids to make.

This recipe for Red Velvet Milkshake is another post where I combine my DIY and DIFM entertaining style. Check it out.



  • 1 can pumpkin pie mix – 30 ounces, not pumpkin puree
  • 4 eggs
  • 1 boxed yellow cake mix – 15.25 ounces
  • 1 cup – 2 sticks Hiland unsalted butter


Preheat oven to 350°. Spray the bottom of a 9″ X 13″ pan with cooking spray.

Melt Hiland unsalted butter.

In a large bowl, mix pumpkin pie mix and eggs until combined. Add cake mix and melted butter and stir until combined.

Pour into prepared pan and bake for 35-45 minutes or until the cake is no longer jiggly and the edges begin to brown and pull away from the sides of the pan.

Let cool and top with your favorite flavor of Hiland Ice Cream.


I melt my butter on the stove in a small saucepan. The cake will begin to have small cracks in the top when it is ready.

Recipe adapted from The Country Cook.


~Mindy, Mindy’s Cooking Obsession