Pumpkin Pie Cake
Transform your fall dessert game with this irresistible Pumpkin Pie Cake, a delightful fusion of classic pumpkin pie and a buttery cake topping. Featuring warm spices like cinnamon, nutmeg, and ginger swirled into creamy pumpkin puree, this recipe brings all the flavors of autumn to life. A layer of moist pumpkin custard is topped with dry yellow cake mix, melted butter, and crunchy pecans, creating a golden-brown, caramelized crust with just the right amount of sweetness. Perfect for gatherings or holiday feasts, this easy-to-make dessert requires minimal prep time and is ready in under an hour. Serve it in generous squares with a dollop of whipped cream for a show-stopping treat that will have everyone coming back for seconds. Indulge in this crowd-pleasing Pumpkin Pie Cake and make your fall celebrations truly unforgettable!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 15.25 ounces yellow cake mix
- 1 cup unsalted butter, melted
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cup pecans, chopped
- 1 cup whipped cream (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth and fully combined.
Pour the pumpkin mixture into the prepared baking dish and spread evenly with a spatula.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, making sure it fully covers the surface.
Drizzle the melted butter evenly over the cake mix layer, ensuring an even distribution for a deliciously crispy topping.
Sprinkle the chopped pecans over the top of the cake for extra crunch and flavor.
Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and the pumpkin layer is set.
Remove the cake from the oven and let it cool completely in the pan.
Once cooled, slice into squares and serve with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 54.9 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 171 mg | 13% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
