Pumpkin Pie Cake

Instead of pumpkin pie, try a pumpkin pie cake this year. All the flavor and goodness of pie but so much easier to make!

Why You’ll Love This Recipe

Great flavor – Less Work! With Pumpkin Pie Cake, you get all the same flavor and texture of a traditional pumpkin pie but with a lot less work. There is no pie crust required.

This pumpkin cake is also super easy because it uses a cake mix. Part of the cake mix is added into the pumpkin mixture and the rest is saved to sprinkle over the top which creates a yummy topping to the cake.

Easy and delicious is my favorite combination for my Thanksgiving holiday cooking.

Ingredients

• Eggs
• Sugar
• Pumpkin Puree, not pumpkin pie filling. You want 100% pumpkin (no seasoning or sugar added)
• Evaporated Milk
• Yellow Cake Mix. My favorite brand is Duncan Hines.

• Butter, salted
• Spices. Ground Cinnamon, Salt, Ginger, and Ground Cloves.

How To Make Pumpkin Pie Cake

• Beat eggs in a large bowl with an electric hand mixer or you can use a stand mixer with the paddle attachment.
• Combine sugar, cinnamon, salt, ginger and cloves in another bowl.
• Add sugar mixture and pumpkin into eggs and mix until incorporated.
• Stir pumpkin mixture while adding evaporated milk gradually.
• Add 1 cup of cake mix to pumpkin mixture and stir.
• Pour cake batter into a greased 9 x 13 inch baking dish.
• Sprinkle remaining cake mix over the top and then drizzle with melted butter. Covering as much of the topping as possible. As the cake cooks, the butter will continue to seep and spread, and it won’t be so dry.
• Bake at 350 degrees F for 1 hour.
• Cool cake in the pan on a wire rack.

Try these other delicious pumpkin recipes:

• Pumpkin Pie Ice Cream
• Pumpkin Bars
• Pumpkin Chocolate Chip Cookies
• No Bake Pumpkin Pie
• Small Batch Pumpkin Cookies for Two

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5 from 3 votes

Pumpkin Pie Cake

Recipe From: Leigh Anne Wilkes

Moist and delicious cake with all of the flavors of your favorite pumpkin pie!

serves: 12

Prep:15 minutes minutes

Cook:1 hour hour

Total:1 hour hour 15 minutes minutes

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Ingredients

• ▢ 4 eggs large
• ▢ 1 1/2 cups white sugar
• ▢ 2 tsps ground cinnamon
• ▢ 1 tsp salt
• ▢ 1 tsp ground ginger
• ▢ 1/2 tsp ground cloves
• ▢ 29 oz. pumpkin puree
• ▢ 24 oz evaporated milk
• ▢ 15.25 oz yellow cake mix divided
• ▢ 1/2 cup butter melted

Instructions

• Preheat oven to 350 degrees F.
• Beat eggs in a bowl
• Whisk together sugar, cinnamon, salt, ginger and cloves in another bowl.
• Add sugar mixture and pumpkin into eggs. Mix until incorporated.
• Gradually add in evaporated milk into pumpkin mixture.
• Add in 1 cup of cake mix to pumpkin mixture and stir to remove lumps.
• Pour into a greased 9 x 13 pan.
• Sprinkle remaining cake mix over the top and then drizzle butter over the top
• Bake for 1 hour or until set.
• Cool and then cut into pieces.
• Top with whipped cream and caramel sauce

Tips & Notes:

Tip #1 You can also use 1 tsp of pumpkin pie spice and 1 tsp cinnamon in place of the ginger, ground cloves and 2 tsp cinnamon.

Tip #2 When drizzling butter over dry cake topping cover as much of the topping as possible. As the cake cooks, the butter will continue to seep and spread, and it won’t be so dry. 

Recommended Products

Baking Dish (9×13)

Measuring Spoons

Measuring Cups

Nutrition Facts:

Calories: 419kcal (21%) Carbohydrates: 66g (22%) Protein: 8g (16%) Fat: 15g (23%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.4g Cholesterol: 91mg (30%) Sodium: 602mg (26%) Potassium: 357mg (10%) Fiber: 3g (13%) Sugar: 49g (54%) Vitamin A: 11115IU (222%) Vitamin C: 4mg (5%) Calcium: 257mg (26%) Iron: 2mg (11%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Dessert

Cuisine:American

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