Pumpkin Pie Cake

Pumpkin Pie Cake
  • PREP TIME
    20 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    18 People
  • VIEWS
    112

Embrace the essence of autumn with this delightful Pumpkin Pie Cake. It captures all the warm, spicy flavors of a traditional pumpkin pie, but in the form of an easy-to-bake cake. Perfect for Thanksgiving or any cozy gathering!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    45 g
  • Cholesterol
    45 mg
  • Fiber
    2 g
  • Protein
    4 g
  • Saturated Fat
    3 g
  • Sodium
    307 mg
  • Sugar
    33 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. (5 minutes)

Image Step 02
02 Step

Recipe View Reserve 1 cup of the cake mix. In a large bowl, combine the remaining cake mix with the melted butter and 1 egg. Mix until just combined. Press this mixture into the bottom and up the sides of the prepared pan to form a crust. (10 minutes)

Image Step 03
03 Step

Recipe View In a separate large bowl, whisk together the pumpkin puree, evaporated milk, 3 eggs, granulated sugar, and cinnamon until smooth. Pour this mixture evenly over the prepared crust. (5 minutes)

Image Step 04
04 Step

Recipe View In a medium bowl, combine the reserved 1 cup of cake mix and brown sugar. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumb mixture evenly over the pumpkin filling. (10 minutes)

Image Step 05
05 Step

Recipe View Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before refrigerating. (50 minutes)

For a richer flavor, consider using a spice cake mix instead of yellow cake mix.
Be sure to use pumpkin puree, not pumpkin pie filling, for this recipe.
If the crust starts to brown too quickly, you can tent the cake with foil during the last 15-20 minutes of baking.
Serve chilled, topped with whipped cream or a dusting of powdered sugar.

Olaf Frami

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 37 Ratings)
Total Reviews: (4)
  • Brayan Ward

    The crust was a little tricky to press into the pan, but the end result was delicious!

  • Amy Morissette

    My family raved about this cake! It's become a new Thanksgiving tradition.

  • Maya Lemke

    This recipe was so easy and everyone loved it! I'll definitely be making it again.

  • Mabel Willms

    I added a pinch of nutmeg to the pumpkin filling and it really enhanced the flavor.

LEAVE A REVIEW

Please Rate