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!
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.
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.
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!
Then you know the drill, all that is left to do is add a fork!
Try these other delcious pumpkin recipes:
Hearty Chicken and Pumpkin chili
Creamy Pumpkin Soup
Delicious Pumpkin Waffles
Pumpkin Pie Cake Recipe
Pumpkin Pie Cake
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
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?
Marie, I have only ever made it with two so can’t really say.
Thank you, I will use 2 cans.
Should the cakes be refrigerated after they are made?
I would keep it refrigerated, yes.
This looks sooooo yummy!!!
A great easy recipe to use my leftover pumpkin from halloween, im looking forward to the taste test..
Many thanks
Christopher
Hi I live in NZ..don’t think we have yellow cake mix ..what can I use instead to make this yummy pumpkin pie cake ?
Cheers P
Patricia – do you have white cake mix? That would work. ALso you can google recipes for yellow cake mix and make your own from scratch.
This look delicious, but I never use cake mix even though it may save time. I want to know where all of my ingredients come from and prefer choose them myself. I may try a homemade mix and then try your recipe. I will let you know the results
Instead of using the cinnamon, ginger and cloves, could I just use pumpkin pie spice? If so, how much? Really looking forward to trying this. Thanks.
Christine, You could definitely use pumpkin pie spice. I would use 1 Tbsp of pumpkin pie spice.
This looks wonderful. Love pumpkin but really like the idea of using the cake mix in the cake and sprinkled on top. Yum!
These bars look great! What kind of caramel sauce do you use?? Thanks!
Megan, I used some Trader Joes Dulce de leche I had in my cupboard but any caramel sauce would work.