Pumpkin Pie Cake

Sometimes when two worlds collide they make a wonderful thing, such as this dessert. At first I was just curious as to what it would be like then after tasting it I fell in love. I like pumpkin pies, but in my family we all love the filling more than the pie crust. This will be a huge hit for us plus it’s easy to make ahead of time and not have to worry about a perfect pie cracking.

Pumpkin Pie Cake

(Adapted from it’s always autumn)


Printer Friendly Version


1 yellow cake mix

1/4 C butter

1 egg

29 oz can pumpkin

1 1/2 C sugar

2 t cinnamon

1 t salt

1 t ginger

1/2 t cloves (you can sub nutmeg if you like)

4 eggs

2 – 12 oz cans evaporated milk

Preheat oven to 350 degrees. Heat butter until just melted, not hot. Whisk in one egg.

IMG_7865 (800x533)IMG_7866 (800x533)

Mix in yellow cake mix (mixture will be somewhat crumb-y).

 IMG_7867 (800x533)IMG_7868 (800x533)

Sprinkle 1/2 of mixture into greased 9×13 pan, set aside remainder.

 IMG_7870 (800x533)

Beat 4 remaining eggs in a large bowl and then stir in pumpkin.

 IMG_7871 (800x533)IMG_7872 (800x533)

IMG_7873 (800x533)IMG_7874 (800x533)

In a small bowl, mix sugar and spices, then mix into the pumpkin/eggs.

 IMG_7876 (800x533)IMG_7877 (800x533)

IMG_7878 (800x533)IMG_7879 (800x533)

Stir in evaporated milk 1/2 can at a time.

 IMG_7881 (800x533)IMG_7882 (800x533)

Pour pumpkin mix over crust, then sprinkle remaining crust on top – pan will be quite full.

 IMG_7883 (800x533)IMG_7884 (800x533)

Bake at 350 degrees for 60-70 minutes (a knife inserted near the edge will come of pretty clean, but the center will still be a smidge jiggly). Cool completely and chill before serving with whipped cream or cool whip. Serves about 24.

IMG_7885 (800x533)IMG_7924 (800x533)

Pin It on Pinterest

Share This