Easy as Pie PUMPKIN Cake Recipe (2025)

I don’t know about you, but fall is my FAVORITE time of the year! Especially after the heat wave of the summer! There is something so savory about this season; the crisp air and the crunch of the leaves under your feet, the cozy feel of fleece jackets and fuzzy socks, and best of all its BAKING season!

I consider myself a decent cook, but what I really enjoy is baking! I love to just whip something up, throw it in a baking dish, and pop it in my oven and be done with it! I don’t have to stand there and babysit it while it bakes. I just wait for that timer and BING! The magic of baking fills my home with its enticing aroma…MMMMMMMM!

Don’t you love it when someone comes to your home after you’ve been baking and asks “What is that wonderful aroma? It smells delicious!”

Yes, I baked. (*gives a self-congratulatory pat on back*) Somehow it feels like I really accomplished something when that happens. I think baking gives us a real sense of appreciation from our family members too. Something we don’t get as often with our cooking perhaps? Not that I’m speaking from experience or anything. *cough*

This recipe I’m sharing with you today takes me back to my childhood days when my mom used to make this delicious cake every fall. I actually think it tastes better than pumpkin pie too!

It’s super simple, super tasty, and super thrifty too!

If you’ve tried making pumpkin pie before and failed miserably than you’ll LOVE this recipe!

I usually time my baking projects with what I’m cooking for dinner. That way I only have to heat the oven once! (A little energy saving tip for you all!)

‘Easy As Pie’ Pumpkin Cake

Download Recipe here

1 (15-oz) can Libby’s 100% Pure Pumpkin (not the pie filling)

1 box yellow cake mix

1 C granulated sugar

½ C butter melted

1 (12 oz) can evaporated milk sweetened)

3/4 C chopped walnutschopped walnuts or pecans (optional)

3 eggs

1 cup Nestle Toll House Semi-Sweet Chocolate Chips

3 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

Instructions:
Beat eggs and milk together; add pumpkin, sugar and spices.

Mix on medium speed until well blended.

Pour into 9×13 greased pan.

Sprinkle dry cake mix evenly over mixture with fingers.

Drizzle with melted butter.

Sprinkle with chopped nuts by hand.

Sprinkle chocolate chips by hand.

Bake at 350 degrees for 50-60 min.

Test with fork or toothpick for doneness.

Can be served warm or cold than top with whipped cream.

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Download Recipe here

The final results are so yummy you’ll have to hide it from your family and maybe even yourself!

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