The holidays are already filled with plenty of mealtime choices, and then throw in choosing a dessert? Do you want a slice of pie? Do you want a piece of cake? Now you don't have to choose. This pumpkin pie cake has the textures and flavors you love in a slice of pumpkin pie, but with the ease and convenience of a sheet cake. Best part? No one will know this recipe actually uses a boxed cake mix. A yellow cake mix, with pumpkin puree and all the spices, plus a chopped pecan topping, this is pumpkin pie cake recipe is absolutely delicious.
Top it off with a scoop of ice cream or whipped cream and a drizzle of caramel sauce, and you will be on your way to dessert heaven.
- Pumpkin Pie Cake:
- 1 (15.25-ounce) box yellow cake mix (divided)
- 1/2 cup butter (unsalted, melted)
- 4 eggs (divided)
- 2 (15-ounce) cans pumpkin puree
- 1 (5-ounce) can evaporated milk
- 1 1/4 cups granulated sugar (divided)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup butter (unsalted, chilled, cut into cubes)
- 1 cup chopped pecans
- Optional Toppings:
- Vanilla ice cream or whipped cream
- Caramel sauce
Gather the ingredients. Preheat oven to 350 F. Grease the bottom and sides of a 9x13-inch baking pan and set aside.
Measure out 1 cup of the yellow cake mix and set aside.
Place the remaining yellow cake mix, melted butter, and one egg in a large bowl. Whisk to combine.
Pour the cake mixture into the prepared pan, spreading evenly across the bottom.
In the large bowl of a stand mixer, combine the pumpkin puree, evaporated milk, remaining 3 eggs, 1 cup of the granulated sugar, ground cinnamon, salt, ground ginger, ground nutmeg, and ground cloves. Mix until well combined.
Pour the pumpkin filling over the cake base.
Combine the reserved cake mix and remaining 1/4 cup granulated sugar in a medium mixing bowl. Using a pastry blender or forks, cut in the cold butter until crumbly. Stir in the chopped pecans.
Sprinkle the pecan mixture evenly over the pumpkin filling in the pan. Bake for 60 to 70 minutes or until the center of the cake is set and the edges are golden brown.
Cool in the pan or on a wire rack for 30 minutes before cutting into squares to serve.
Top each slice with a scoop of ice cream or a dollop of whipped cream to serve. Drizzle with caramel sauce, as desired. Enjoy!
Pumpkin Puree vs. Pumpkin Pie Filling
During the holiday season, be extra careful reading labels when picking up ingredients in the grocery store. This recipe calls for two cans of pure pumpkin puree. This is simply pureed pumpkin, nothing else. However, they are often on the same shelf right next to the can of pumpkin pie filling. Pumpkin pie filling is not only pumpkin puree, but also sweetener and spices already combined in the can. The two products cannot be used interchangeably, so be sure to take a moment and read the label to make sure you are placing the correct ingredient in your cart.
Slicing made easy!
If you want to remove the cake from the pan prior to cutting or just to make slicing easier, refrigerate the cake first. Run a paring knife around the edge of the cake and invert onto a cutting board.