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 in cake form!

Why You’ll Love This Recipe

With Pumpkin Pie Cake, 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. Easy and delicious is my favorite combination for holiday cooking.

Ingredients

• Eggs
• Sugar
• Pumpkin Puree, not pumpkin pie filling
• Evaporated Milk
• Yellow Cake Mix
• Butter
• Ground Cinnamon, Salt, Ginger, and Ground Cloves
• Whipped Cream and Caramel Sauce for servings

How To Make Pumpkin Pie Cake

• Beat eggs in a bowl
• Combine sugar, cinnamon, salt, ginger and cloves in a another bowl.
• Add sugar mixture and pumpkin into eggs and mix until incorporated.
• Stir pumpkin mixture while adding evaporated milk gradually. p
• Add 1 C of cake mix to pumpkin mixture and stir.
• Pour cake batter into a greased 9 x 13 pan.
• Sprinkle remaining cake mix over the top and then drizzle with melted butter.
• Bake at 350 degrees for 1 hour.

This 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!

Try these other delicious pumpkin recipes:

• Pumpkin Chili
• Pumpkin Soup
• Pumpkin Cheesecake
• Pumpkin Cookies with Maple Glaze
  

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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 minutes

Cook:1 hour hour

Total:1 hour hour 15 minutes minutes

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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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