Pumpkin Pie Cake

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Preheat oven to 350 F. Grease the bottom and sides of a 9 x 13-inch baking pan and set aside.
  3. Step 3

    Measure 1 cup of yellow cake mix and set aside.
  4. Step 4

    Place remaining yellow cake mix, melted butter , and 1 egg in a large bowl. Whisk to combine.
  5. Step 5

    Pour cake mixture into prepared pan, spreading evenly across bottom.
  6. Step 6

    In 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.
  7. Step 7

    Pour pumpkin filling over cake base.
  8. Step 8

    Combine 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.
  9. Step 9

    Sprinkle pecan mixture evenly over pumpkin filling. Bake for 60 to 70 minutes or until center of cake is set and edges are golden brown.
  10. Step 10

    Cool in pan or on a wire rack for 30 minutes before cutting into squares to serve.
  11. Step 11

    Top each slice with a scoop of ice cream or a dollop of whipped cream to serve. Drizzle with caramel, as desired.