This Pumpkin Custard Cake is the sweet, creamy, pumpkin-loving hug you’ve been craving all season. Part custard, part cake, it’s a dreamy dessert with layers of silky pumpkin filling and a buttery, crumbly topping that comes together with minimal effort. Whether you’re feeding a holiday crowd or indulging in a single well-deserved slice, this treat strikes the perfect balance of comforting spice, delicate texture, and showstopping presentation. If you’re searching for a new way to fall in love with pumpkin (or just want something truly easy yet impressive), Pumpkin Custard Cake is the answer.

Pumpkin Custard Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pumpkin Custard Cake is in its simplicity: each ingredient is purposeful, helping create layers of flavor, creaminess, and irresistible crunch. Here’s why you’ll want each item in your pantry when you bake this incredible dessert:

Yellow cake mix: The perfect shortcut for a buttery, sweet crust and crumbly topping, saving you time without sacrificing flavor or texture.
Unsalted butter, melted: Keeps the crust tender and rich, while ensuring the topping bakes to a gorgeous golden brown.
Eggs (4 large): Essential for structure; three blend into the custard for creaminess, while the last binds your cake mix crust and topping.
Pumpkin puree: The star ingredient, bringing moisture and deep pumpkin flavor—use pure puree, not pumpkin pie filling.
Evaporated milk: Adds luscious creaminess to the pumpkin custard layer, ensuring a silky-smooth bite every time.
Granulated sugar: Sweetens both cake and custard, helping balance the spice and highlight the pumpkin’s earthy notes.
Pumpkin pie spice: Delivers cozy aromatic warmth in every mouthful—think cinnamon, nutmeg, and cloves all in one.
Vanilla extract: Deepens the flavor profile, giving the custard a mellow, fragrant finish.
Salt: A tiny but mighty ingredient to enhance sweetness and round out the overall taste.
Pecans, chopped (optional): For those who love a bit of crunch and toasted nuttiness on top—totally worth it!
Whipped cream (for serving): The light, airy finishing touch that makes each slice feel extra special.

How to Make Pumpkin Custard Cake

Step 1: Prep Your Baking Dish and Oven

Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick spray or a bit of butter—this will help your Pumpkin Custard Cake release easily and keep those delicious layers intact when serving.

Step 2: Create the Crust and Topping

In a medium bowl, combine the yellow cake mix with the melted butter and one egg. Stir until it forms a crumbly mixture—don’t worry about getting it perfectly smooth, you want those crumbles! Press half of this mix evenly into the bottom of your prepared baking dish to form a sweet, tender crust. Reserve the other half for the topping.

Step 3: Prepare the Pumpkin Custard Filling

In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, pumpkin pie spice, vanilla extract, salt, and the remaining three eggs. Whisk until you have a smooth, creamy blend with no lumps—this custard forms the heart of your Pumpkin Custard Cake, so don’t skimp on this step!

Step 4: Assemble the Layers

Pour the pumpkin custard mixture directly over your cake crust in the baking dish, letting it settle into an even layer. Sprinkle the reserved cake mix crumb mixture evenly on top—this becomes a lovely, golden crumble as it bakes. If you’re using pecans, now’s the time to add them for an extra nutty finish.

Step 5: Bake to Golden Perfection

Slide the pan into your preheated oven and bake for 50 to 60 minutes. Your kitchen will smell like a dream! The Pumpkin Custard Cake is ready when the center looks set and the top is golden brown—test with a toothpick if you’re unsure. Let the cake cool completely so the custard can set properly and slicing is a breeze.

Step 6: Serve and Savor

Once cooled, cut the cake into tidy squares. Serve chilled or at room temperature, and don’t forget a generous cloud of whipped cream (maybe even a drizzle of caramel sauce if you’re feeling fancy)!

How to Serve Pumpkin Custard Cake

Garnishes

This cake absolutely sings with a flourish of whipped cream on each slice! For a gilded touch, sprinkle a little cinnamon or pumpkin pie spice on top, or drizzle with warm caramel sauce for extra decadence. Pecans bring toasty flavor and crunch, but feel free to swap in walnuts or leave the nuts off if you prefer a smooth finish.

Side Dishes

Pumpkin Custard Cake is a natural with fresh berries or lightly poached pears—the tartness beautifully balances the creamy, sweet custard. A hot cup of spiced chai, robust coffee, or even a scoop of vanilla ice cream transforms dessert into a true celebration.

Creative Ways to Present

Cut the Pumpkin Custard Cake into elegant squares and stack them for a dessert platter, or serve in petite dessert cups for a party-ready option. For fall gatherings, dust the top with powdered sugar stencils—a leaf or pumpkin silhouette brings the wow factor. Mini cakes in ramekins add a personal touch for special occasions.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Custard Cake covered in the refrigerator. The custard keeps its dreamy texture for up to four days, making it a perfect make-ahead treat for weeknight dinners or casual lunches with friends. The flavors only deepen as it chills!

Freezing

This cake freezes surprisingly well. Slice into individual portions, wrap each tightly in plastic wrap, then foil, and store in a freezer-safe container. When you’re ready for a slice, let it thaw overnight in the fridge for best results.

Reheating

If you like your Pumpkin Custard Cake slightly warm, pop a slice into the microwave for 15–20 seconds. Just note that heating may soften the topping, so for a crispier crumb, a quick run under the broiler (just a minute or so!) can bring back that toasty texture.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just make sure your homemade puree is well-drained and smooth—some fresh pumpkin can be a bit watery, which could affect the custard’s set. You’ll need about the same weight as the canned version.

Is it possible to make Pumpkin Custard Cake gluten-free?

Yes, simply swap in a gluten-free yellow cake mix. Be sure to check other ingredient labels, but otherwise the recipe remains unchanged and turns out just as delicious.

Should Pumpkin Custard Cake be served cold or at room temperature?

It’s delicious both ways! Chilling it for a few hours makes for the cleanest slices and a more pudding-like texture, while room temperature brings out extra flavors and plushness. Try a slice both ways to see which you like best.

What if I don’t have pumpkin pie spice?

You can make your own blend with a mix of cinnamon, nutmeg, ginger, and cloves. Start with two teaspoons total using your favorite spice proportions and taste before adding to the batter.

How do I know when the custard is set?

The center should look slightly firm and not jiggle when you gently shake the pan. A toothpick inserted should come out clean or with just a touch of moisture, but not raw batter. Letting it cool totally also helps it set fully.

Final Thoughts

If you’re looking for a dessert that’s equal parts comfort and celebration, Pumpkin Custard Cake is ready to be your newest baking tradition. With its silky layers and spiced sweetness, it’s the kind of treat friends and family will ask for again and again—so don’t be surprised if it disappears fast! I hope you’ll give it a try and savor every creamy, autumn-inspired bite.

Pumpkin Custard Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 15 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of fall with this Pumpkin Custard Cake. A luscious combination of pumpkin pie filling on a buttery cake base, this dessert is perfect for autumn gatherings.

Ingredients

Scale

Cake Base:

1 box (15.25 ounces) yellow cake mix
1/2 cup unsalted butter, melted
1 large egg

Pumpkin Custard Filling:

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt

Topping:

Reserved cake mix mixture
1/2 cup chopped pecans (optional)
Whipped cream for serving

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Instructions

Preheat and Prepare: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Make Cake Base: Mix cake mix and melted butter. Add 1 egg to form a crumbly mix. Press half into dish for crust.
Prepare Filling: In a large bowl, whisk pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, vanilla, and salt. Pour over crust.
Add Topping: Sprinkle reserved cake mix over the filling. Add pecans if desired.
Bake: Bake for 50-60 minutes until set and golden.
Cool and Serve: Cool before slicing. Serve chilled or at room temperature with whipped cream.