Pumpkin Pie Cake
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.
- Serves: 12 persons
- Pumpkin Pie Cake:
- 1(15.25-ounce) box yellow cake mix , divided
- ½cup unsalted butter, melted
- 4eggs, divided
- 2(15-ounce) cans pumpkin puree
- 1(5-ounce) can evaporated milk
- 1 ¼cups sugar, divided
- 1teaspoon ground cinnamon
- ½teaspoon kosher salt
- ½teaspoon ground ginger
- ⅛teaspoon ground nutmeg
- ⅛teaspoon ground cloves
- ¼cup unsalted butter, chilled and cut into cubes
- 1cup chopped pecans
- Vanilla ice cream or whipped cream, optional
- Caramel sauce, optional
Step 1Gather the ingredients.
Step 2Preheat oven to 350 F. Grease the bottom and sides of a 9 x 13-inch baking pan and set aside.
Step 3Measure 1 cup of yellow cake mix and set aside.
Step 4Place remaining yellow cake mix, melted butter , and 1 egg in a large bowl. Whisk to combine.
Step 5Pour cake mixture into prepared pan, spreading evenly across bottom.
Step 6In large bowl of a stand mixer, combine 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.
Step 7Pour pumpkin filling over cake base.
Step 8Combine reserved cake mix and remaining 1/4 cup granulated sugar in a medium mixing bowl. Using a pastry blender or forks, cut in cold butter until crumbly. Stir in chopped pecans.
Step 9Sprinkle pecan mixture evenly over pumpkin filling. Bake for 60 to 70 minutes or until center of cake is set and edges are golden brown.
Step 10Cool in pan or on a wire rack for 30 minutes before cutting into squares to serve.
Step 11Top each slice with a scoop of ice cream or a dollop of whipped cream to serve. Drizzle with caramel, as desired.