Pumpkin Pie Cake with Cake Mix
This easy vegan pumpkin pie cake made with cake mix is a simple way to create the perfect combo of pumpkin pie and pumpkin cake. Using boxed cake mix makes it quick and easy, and the taste will blow you away! Pure fall comfort food, great for Halloween or Thanksgiving.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!
Why make this recipe
My neighbor shared this recipe with me many years ago, and it has been a fall favorite of mine ever since. If you want the taste of pumpkin pie but don’t want to fuss with the pie crust, this pumpkin pie cake with cake mix takes the work out of it while delivering a dessert that’s possibly even better than classic pumpkin pie.
This pumpkin pie cake has a bottom layer of cake, a middle layer of pumpkin pie filling, and a crispy, crumbly topping that takes pumpkin pie to the next level!
Ingredients and substitutions
- A Boxed Cake Mix – Yellow or white cake mix will work best. Many major brands are vegan, like Betty Crocker and Duncan Hines cake mixes. Double-check the ingredients listed on the box just to be sure.
- Vegan Butter – You can use my homemade vegan butter or any vegan margarine you have on hand. You can also swap this out for coconut oil.
- Pumpkin Puree – a can of pumpkin puree, not pumpkin pie filling.
- Coconut Milk – for a rich and creamy pie. One 13.5-oz can of full-fat coconut milk works best. (You can use 3/4 cup of another plant-based milk and 1/3 cup oil instead, but I highly recommend coconut milk.)
- Brown Sugar – for a rich sweetness. You can also use coconut sugar or saucanat instead.
- Pumpkin Pie Spice – for flavor. You can also use a combo of cinnamon and nutmeg or make your own pumpkin pie spice.
- Vanilla Extract – for flavor.
- Salt – for flavor.
- Chickpea Flour – aka garbanzo bean flour, for an egg replacer and to firm up the pie. You can use corn or potato starch instead if you wish, but chickpea flour gives the best result.
Helpful tools
- An 8×12-inch baking dish – to bake the pumpkin pie cake.
- A blender – to blend the pumpkin pie filling.
How to make vegan pumpkin pie cake
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Preheat the oven to 350°F (176°C).
Step 2 – Remove 1 cup of the cake mix from the box and set it aside for later.
Step 3 – Mix the remaining cake mix with 1/2 cup (1 stick) melted vegan butter, then press it evenly into an oiled baking dish to form the bottom cake layer.
Step 4 – Add the pumpkin, coconut milk, brown sugar, chickpea flour, pie spice, vanilla, and salt to a blender and blend for about 30 seconds until all ingredients are well combined.
Step 5 – Pour the pumpkin mixture over the first layer and spread it out evenly.
Step 6 – Mix the reserved cake mix with 1/4 cup sugar and 4 tablespoons butter, then crumble it evenly over the pumpkin pie layer.
Step 7 – Bake at 350°F (176°C) for 55 minutes. Allow it to cool completely before cutting and serving.
Pro Tips
- Allow it to cool completely before cutting.
- Store in the fridge uncovered until thoroughly cooled. Don’t cover until all the steam has left the pumpkin pie cake.
- Store leftover pumpkin pie cake in the refrigerator after 24 hours.
Storage
Refrigerate: This pumpkin pie cake will keep well on the countertop for up to 24 hours or in the fridge for 3 – 5 days in an airtight container.
Freeze: The vegan pumpkin pie cake freezes well and can be stored in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
More easy vegan desserts
- Vegan No-Bake Pumpkin Cheesecake
- Pineapple Dump Cake
- Vegan Vanilla Cupcakes
- Caramel Apple Upside Down Cake
- Cupcakes from a Boxed Mix Without Eggs
Vegan pumpkin pie cake recipe
Vegan Pumpkin Pie Cake
Ingredients
- 1 box vegan cake mix, divided
- 3/4 cup vegan butter, divided
- 1/4 cup sugar
For the pumpkin layer
- 1 (15 oz.) can pumpkin puree
- 1 (13.5 oz.) can coconut milk, (full-fat)
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup chickpea flour, aka garbanzo bean flour
Equipment
- 8X12" baking dish
Instructions
- Preheat the oven to 350°F (176°C).
- Take 1 cup of the cake mix out of the box and set it aside for later.
- Mix the remaining cake mix with 1/2 cup (1 stick) melted vegan butter, then press it evenly into an oiled baking dish to form the bottom cake layer.
- Add the pumpkin, coconut milk, brown sugar, chickpea flour, pie spice, vanilla, and salt to a blender and blend for about 30 seconds until all ingredients are well combined.
- Pour the pumpkin mixture over the first layer and spread it out evenly.
- Mix the reserved cake mix with 1/4 cup sugar and 4 tablespoons butter, then crumble it evenly over the pumpkin pie layer.
- Bake at 350°F (176°C) for 55 minutes.
- Allow it to cool completely before cutting and serving.
Notes
- Allow it to cool completely before cutting.
- Store in the fridge uncovered until thoroughly cooled. Don’t cover until all the steam has left the pumpkin pie cake.
- Store leftover pumpkin pie cake in the refrigerator after 24 hours.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
Suggestions for chickpea flour swaps?
The chickpea flour works as a way to replace eggs in traditional pumpkin pie filling. It is really the best swap, but you could use 3 tablespoons of cornstarch instead to thicken the filling and make it set up correctly. Enjoy!
Do you use sugar or brown sugar?
I use white sugar for mixing with the cake mix in the top layer, but brown sugar in the pumpkin pie filling layer.
this looks great, thank you!
You’re welcome! Enjoy!
Do you think it would work to replace the chickpea flour with another gluten free flour?
The best replacement for the chickpea flour would be 3 tablespoon of corn starch no other gf flour will give the same effect. Enjoy!
How can you make a quick and easy vegan pumpkin pie cake using boxed cake mix while still capturing the full fall flavor and comfort?