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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Pumpkin Pie Cake

Pumpkin Pie Cake

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By: Leigh Anne WilkesPosted: 10/27/15Updated: 3/08/23

This post may contain affiliate links. Please see disclosure policy here.

pumpkin pie cake with caramel sauce

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

Some of our other favorite ways to eat pumpkin is this No Bake Pumpkin Pie, Pumpkin Cheesecake and these delicious Pumpkin Cookies with Maple Glaze.

Pumpkin Pie Cake

I have to admit, I have not always been a fan of pumpkin pie.  But as I have gotten older  and wiser I have come to understand the beauty of pumpkin pie.  But if I am being honest, every Thanksgiving I buy our pumpkin pie.  And usually it comes from Costco.  But this year, instead of buying a pumpkin pie, we’re having pumpkin pie cake!  I’m all for helping make holiday cooking easier and pumpkin pie cake is one way to do it.

Pumpkin Pie Cake with caramel sauce

You get all the same flavor and texture of pumpkin pie with a lot less work.  There is no pie crust required.  The 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.

Pumpkin Pie Cake batter

Just like pumpkin pie, pumpkin pie cake is better when topped with whipped cream.  And even better when you drizzle it with some caramel sauce.  You can use store bought or this homemade caramel sauce recipe is the best!

pouring caramel sauce over pumpkin cake
Pumpkin Pie Cake with caramel sauce and whipped cream


Then you know the drill,  all that is left to do is add a fork!

Try these other Delicious pumpkin recipes:

Hearty Chicken and Pumpkin chili

Creamy Pumpkin Soup

Delicious Pumpkin Waffles

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Pumpkin Pie Cake Recipe

5 from 2 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
Cook:1 hour
Total:1 hour 15 minutes
Rate Recipe

Ingredients

  • 4 large eggs
  • 1 1/2 cups white sugar
  • 2 tsps ground cinnamon
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 can pumpkin puree 29 oz can, not pumpkin pie filling
  • 24 oz evaporated milk
  • 15.25 oz yellow cake mix divided
  • 1/2 C butter melted
  • whipped cream
  • caramel sauce

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 C 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 bars.
  • Top with whipped cream and caramel sauce

Nutrition Facts:

Calories: 408kcal (20%) Carbohydrates: 63g (21%) Protein: 7g (14%) Fat: 14g (22%) Saturated Fat: 8g (50%) Cholesterol: 91mg (30%) Sodium: 606mg (26%) Potassium: 281mg (8%) Fiber: 1g (4%) Sugar: 47g (52%) Vitamin A: 5965IU (119%) Vitamin C: 2.6mg (3%) Calcium: 247mg (25%) Iron: 1.7mg (9%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
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  1. Marie says

    Posted on 3/1 at 4:31 am

    Hi Leigh, I will be making this cake today for my husband’s birthday. My question is about the evaporated milk; do I need to use 2 cans, or can I get away with only one?

    Reply
    • Leigh Anne says

      Posted on 3/1 at 6:14 am

      Marie, I have only ever made it with two so can’t really say.

      Reply
      • Marie says

        Posted on 3/1 at 8:35 am

        Thank you, I will use 2 cans.

        Reply
  2. jenna says

    Posted on 12/8 at 10:44 pm

    Should the cakes be refrigerated after they are made?

    Reply
    • Leigh Anne says

      Posted on 12/10 at 7:20 am

      I would keep it refrigerated, yes.

      Reply
  3. Michelly says

    Posted on 11/3 at 12:00 pm

    This looks sooooo yummy!!!

    Reply
  4. Chris says

    Posted on 11/3 at 9:54 am

    A great easy recipe to use my leftover pumpkin from halloween, im looking forward to the taste test..

    Many thanks
    Christopher

    Reply
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