Easy Thanksgiving Cake Pie – The Viral Dessert

Imagine biting into a dessert that perfectly marries the moist, tender crumb of cake with the comforting, spiced filling of traditional pie. This thanksgiving cake pie is exactly that magical creation! Born from the brilliant idea of combining two beloved desserts, this show-stopping treat features layers of pumpkin pie filling nestled between rich, buttery cake.

It’s surprisingly simple to make, taking just 15 minutes of prep time, and delivers that wow factor your holiday table deserves. Perfect for beginners and seasoned bakers alike, this recipe rivals our popular [Pumpkin Cheesecake Bars] in ease but offers an even more impressive presentation that’ll have guests asking for seconds.

What is Thanksgiving Cake Pie?

Ever heard of a dessert identity crisis? That’s exactly what makes thanksgiving cake pie so wonderfully confusing and delicious! Is it cake masquerading as pie, or pie pretending to be cake? The answer: it’s both, and that’s the genius of it.

This hybrid dessert layers spiced pumpkin pie filling between golden cake batter, creating a dessert that captures the best of both worlds. As they say, the way to a man’s heart is through his stomach, and this cake pie is a direct route! Don’t let the fancy name intimidate you—this is actually one of the easiest impressive desserts you’ll ever make. Ready to become the hero of Thanksgiving dinner? Let’s dive in!

Why You’ll Love This Thanksgiving Cake Pie

The Perfect Holiday Showstopper

This thanksgiving cake pie delivers maximum impact with minimal effort. While it looks like you spent hours in the kitchen, the reality is far simpler. The cake batter and pie filling come together in under 15 minutes, and the oven does all the heavy lifting. What emerges is a gorgeously layered dessert with a crispy top, creamy middle, and cake-like bottom that practically begs to be photographed for your holiday Instagram feed.

Budget-Friendly Holiday Baking

Forget expensive bakery desserts that cost upwards of $30-40! Making this thanksgiving cake pie at home costs roughly $8-12, depending on your pantry staples. You’re using everyday ingredients like canned pumpkin, boxed cake mix (or homemade if you prefer), and basic spices you probably already have. Compare that to ordering a specialty dessert or buying multiple pies, and you’ll see why this recipe is a smart choice for feeding a crowd without breaking the bank.

Flavor Combinations That Sing

The magic happens in the flavor department. Warm cinnamon, nutmeg, and ginger dance through creamy pumpkin filling, while the buttery cake adds a sweet, tender contrast. Top it with a dollop of freshly whipped cream, a drizzle of caramel sauce, or a sprinkle of toasted pecans, and you’ve got a dessert that tastes like autumn in every bite.

If you loved our [Classic Pecan Pie], you’ll absolutely adore how this thanksgiving cake pie brings similar cozy, spiced flavors with an exciting textural twist. The combination of textures—from the slightly crisp top to the custardy center and cake-like base—makes every forkful an adventure. Ready to impress your family with this irresistible creation? Let’s get baking!

How to Make Thanksgiving Cake Pie

Quick Overview

This thanksgiving cake pie is easier than you think! The beauty lies in its simplicity: you layer cake batter and spiced pumpkin filling in a pan, pop it in the oven, and let the magic happen as they bake together. The result? A dessert with three distinct layers that form naturally during baking—no fancy techniques required.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Servings: 12-16 slices

Key Ingredients for Thanksgiving Cake Pie

For the Cake Layer:

• 1 box (15.25 oz) yellow cake mix (or homemade equivalent)
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water
• 1 teaspoon vanilla extract

For the Pie Filling:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk
• ¾ cup granulated sugar
• 2 large eggs
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt

For Topping:

• 4 tablespoons unsalted butter, melted
• ¼ cup brown sugar
• ½ cup chopped pecans (optional)

For Serving:

• Whipped cream
• Caramel sauce
• Additional cinnamon for dusting

Step-by-Step Instructions

Step 1: Prepare Your Pan

Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan with butter or non-stick spray, making sure to coat the corners well. For extra insurance against sticking, line the bottom with parchment paper. This step is crucial because the cake pie develops a beautiful caramelized bottom that you don’t want stuck to the pan.

Step 2: Mix the Pumpkin Pie Filling

In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, and 2 eggs. Whisk until completely smooth with no lumps. Add all your spices—cinnamon, ginger, nutmeg, cloves, and salt—and whisk again until everything is uniformly combined. The mixture should be pourable and smell absolutely heavenly. Set this aside while you prepare the cake batter.

Step 3: Prepare the Cake Batter

In another large bowl, combine the cake mix, 3 eggs, vegetable oil, water, and vanilla extract. Using an electric mixer on medium speed, beat for about 2 minutes until the batter is smooth and slightly thickened. Don’t overmix—you want it just combined. The batter will be thinner than typical cake batter, which is exactly what you want for this recipe.

Step 4: Layer the Magic

Here’s where it gets fun! Pour the cake batter into your prepared pan, spreading it evenly to the edges. Now, slowly pour the pumpkin pie filling over the cake batter. Don’t worry if it looks like a mess—that’s completely normal! The layers will separate and settle during baking. Use a spoon to gently distribute the filling if needed, but avoid stirring the two together.

Step 5: Add the Butter Topping

Drizzle the melted butter evenly over the top of the pumpkin layer. This creates a gorgeous, slightly crispy top crust. If you’re using pecans, mix them with brown sugar and sprinkle over the top for added crunch and flavor. This step adds an incredible texture contrast that takes the thanksgiving cake pie to the next level.

Step 6: Bake to Perfection

Place the pan in your preheated oven and bake for 50-60 minutes. You’ll know it’s done when the top is golden brown and set, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. The edges should be pulling away slightly from the pan. The center might jiggle just a tiny bit, but it will firm up as it cools.

Step 7: Cool and Serve

This is the hardest part—letting it cool! Allow the thanksgiving cake pie to cool in the pan for at least 30 minutes before slicing. For best results, let it cool completely or even refrigerate for 2-3 hours. This helps the layers set properly and makes slicing much cleaner. Serve with a generous dollop of whipped cream and a drizzle of caramel sauce.

What to Serve Thanksgiving Cake Pie With

This versatile dessert pairs beautifully with so many accompaniments! Here are my favorite serving suggestions:

Classic Companions: Freshly whipped cream is essential—the cool, airy cream contrasts perfectly with the warm spices. Vanilla ice cream is another winner, especially if you serve the cake pie slightly warm.

Sauce Drizzles: Caramel sauce adds rich sweetness and a gorgeous presentation. Maple syrup brings authentic fall flavor, while chocolate ganache offers a decadent twist for chocolate lovers.

Coffee Pairings: Serve alongside hot coffee, spiced chai lattes, or apple cider for the ultimate autumn dessert experience. The warm beverages complement the spiced flavors beautifully.

Additional Sides: For a complete Thanksgiving dessert spread, pair this with our [Cranberry Orange Bread] or [Apple Crisp] to give guests variety while keeping that cozy fall theme consistent.

Top Tips for Perfecting Thanksgiving Cake Pie

Use Room Temperature Ingredients

Let your eggs and evaporated milk come to room temperature before mixing. This helps everything blend more smoothly and ensures even baking throughout the dessert.

Don’t Skip the Butter Drizzle

That melted butter on top isn’t just for show—it creates a delicious, slightly caramelized crust that adds incredible texture and flavor. Make sure to distribute it evenly across the entire surface.

Layer Slowly and Carefully

When pouring the pumpkin mixture over the cake batter, pour it slowly and near the surface to minimize mixing. The goal is distinct layers that separate naturally during baking.

Check for Doneness Properly

Since this dessert has multiple layers, checking doneness can be tricky. Look for a set top that doesn’t jiggle much, golden brown edges, and a toothpick that comes out with moist crumbs (not wet batter).

Customize Your Spices

Feel free to adjust the spice blend to your taste. Love ginger? Add an extra ½ teaspoon. Want it more traditional? Increase the cinnamon to 2 teaspoons. Prefer pumpkin pie spice? Use 2 tablespoons of store-bought blend instead of individual spices.

Try Different Cake Bases

While yellow cake is traditional, spice cake mix creates an even more autumnal flavor, and white cake mix keeps things lighter. Even chocolate cake mix works for a unique twist!

Storing and Reheating Tips

Refrigerator Storage

Cover your thanksgiving cake pie tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. The flavors actually deepen and improve after a day in the fridge, making this an excellent make-ahead dessert for busy holiday prep.

Freezing Instructions

This cake pie freezes beautifully! Cut into individual slices, wrap each slice in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating Methods

For the best texture, reheat individual slices in the microwave for 20-30 seconds or in a 300°F oven for 10 minutes. You can also enjoy it cold straight from the fridge—many people prefer it chilled! If frozen, thaw in the refrigerator overnight, then reheat as desired.

Make-Ahead Strategy

Bake the thanksgiving cake pie up to 2 days before your event. Let it cool completely, cover well, and refrigerate. This actually makes slicing easier and allows the flavors to meld beautifully. Bring to room temperature 30 minutes before serving, or warm slightly in the oven.

My Personal Story: Testing This Thanksgiving Cake Pie

I’ll be honest—I was skeptical the first time I attempted this recipe. How could pouring cake batter and pie filling together create something coherent? But my daughter was begging to help bake something “magical” for Thanksgiving, so we gave it a shot.

We carefully layered everything, and when I poured that pumpkin mixture over the cake batter, it looked like a complete disaster. My daughter’s face fell. “Mom, it’s all mixed up!” she said, worried. I assured her the oven would work its magic, though I wasn’t entirely convinced myself.

Sixty minutes later, when we pulled that pan from the oven, we both gasped. The layers had separated perfectly—golden cake on bottom, creamy pumpkin center, and a gorgeous caramelized top. When we cut into it the next day (hardest wait ever!), the layers were distinct and beautiful. My daughter literally squealed with delight.

That Thanksgiving, it was the first dessert completely gone. My mother-in-law, who’s been making traditional pumpkin pie for 40 years, asked for the recipe. Now, three years later, it’s become our Thanksgiving tradition, and my daughter proudly tells everyone she helped create it. Sometimes the best recipes come from taking a leap of faith!

Common Baking Mistakes to Avoid

Mistake #1: Overmixing the Batters

When you overmix, you develop too much gluten, resulting in a tough, rubbery texture. Mix your cake batter just until combined—about 2 minutes on medium speed. For the pumpkin mixture, whisk until smooth but don’t overdo it.

Mistake #2: Using Pumpkin Pie Filling Instead of Puree

This is a critical error! Pumpkin pie filling already contains sugar and spices, which will make your dessert overly sweet and throw off the spice balance. Always use plain pumpkin puree and add your own spices and sugar.

Mistake #3: Not Greasing the Pan Properly

This thanksgiving cake pie develops a slightly caramelized bottom that can stick stubbornly. Generously butter every inch of your pan, or use both butter and parchment paper for foolproof release.

Mistake #4: Opening the Oven Door Too Often

Every time you open the oven, you release heat and can cause uneven baking or sinking in the center. Trust the process and only check after the minimum baking time (50 minutes).

Mistake #5: Cutting Too Soon

I know it’s tempting, but cutting into this dessert while it’s hot creates a messy disaster. The layers need time to set. Wait at least 30 minutes, though 2-3 hours or overnight is even better for clean, beautiful slices.

Mistake #6: Uneven Pan Distribution

Make sure both your cake batter and pumpkin filling are distributed evenly across the pan. Uneven layers lead to some portions being too cake-heavy and others too custardy.

Frequently Asked Questions

Can I make thanksgiving cake pie ahead of time?

Absolutely! This dessert actually tastes better after sitting for a day. Bake it up to 2 days in advance, cool completely, cover tightly, and refrigerate. The flavors meld together beautifully, and it’s much easier to slice when chilled.

Can I use homemade cake batter instead of a box mix?

Yes! Use your favorite yellow cake recipe, but make the batter slightly thinner than normal by adding an extra 2-3 tablespoons of liquid. The key is achieving a pourable consistency that allows the pumpkin layer to settle on top.

Why didn’t my layers separate properly?

This usually happens if the batter is too thick or if the layers were stirred together. Make sure your cake batter is on the thinner side and pour the pumpkin mixture slowly and gently over top without mixing.

Can I make this gluten-free?

Definitely! Simply substitute your favorite gluten-free yellow cake mix (like Bob’s Red Mill or King Arthur) and proceed with the recipe exactly as written. The pumpkin filling is naturally gluten-free.

What’s the difference between this and pumpkin dump cake?

While both are layered pumpkin desserts, dump cake typically has dry cake mix sprinkled on top with butter, creating a crispy topping. This thanksgiving cake pie uses mixed cake batter that sinks and rises around the pumpkin filling, creating a true cake-pie hybrid with three distinct layers.

Can I double this recipe?

You can, but you’ll need two 9×13-inch pans. Don’t try to double in one larger pan—the baking time and heat distribution won’t work properly, and your layers won’t form correctly.

How do I know when it’s fully baked?

Look for a golden brown top that’s set (not jiggly), edges pulling away from the pan slightly, and a toothpick that comes out with moist crumbs. The center might have a slight jiggle, but it will firm up as it cools.

Can I add mix-ins like chocolate chips?

Sure! Sprinkle chocolate chips, chopped pecans, or even toffee bits between the layers before baking. Just don’t exceed ¾ cup total add-ins, or they might sink or interfere with layer formation.

Is thanksgiving cake pie served warm or cold?

Both ways are delicious! Serve it warm with ice cream for a comforting dessert, or chilled with whipped cream for a refreshing option. Most people prefer it at room temperature or slightly chilled.

Can I substitute sweet potato for pumpkin?

Yes! Mashed sweet potato works beautifully. Make sure it’s smooth and well-blended. The flavor will be slightly different but equally delicious—earthier and naturally sweeter.

---

Nutrition Information

Nutrient	Per Slice (1/16 recipe)
Calories	285
Total Fat	12g
Saturated Fat	4g
Cholesterol	75mg
Sodium	280mg
Total Carbohydrates	40g
Dietary Fiber	2g
Sugars	26g
Protein	5g
Vitamin A	110% DV
Calcium	8% DV
Iron	10% DV

Note: Nutrition information is approximate and may vary based on specific ingredients used.

---

This thanksgiving cake pie is more than just a dessert—it’s a conversation starter, a tradition maker, and quite possibly the easiest impressive dessert you’ll ever serve. Whether you’re hosting a crowd or bringing a dish to share, this hybrid creation delivers that perfect balance of familiar comfort and exciting novelty.

The best part? You can spend less time in the kitchen and more time enjoying the holiday with people you love. So grab that can of pumpkin, preheat your oven, and get ready to create some magic. Trust me, once you serve this thanksgiving cake pie, it’ll become a requested favorite for years to come!

Happy baking, and Happy Thanksgiving! 🍂