Pumpkin Pie Cake is a delightful twist on traditional pumpkin pie, combining the creamy, spiced filling of pumpkin pie with the soft, cake-like texture of a dessert bar. This easy-to-make treat brings together the warm flavors of cinnamon, nutmeg, and cloves, making it perfect for fall gatherings or holiday celebrations. With a buttery cake mix topping that adds a bit of crunch, this dessert is both comforting and crowd-pleasing. It’s a wonderful way to enjoy the flavors of pumpkin pie with an extra layer of indulgence!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- Optional: Whipped cream or powdered sugar, for serving
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves, and salt until smooth and well combined. Pour the pumpkin mixture into the prepared baking dish.
- Add the cake mix topping: Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Drizzle the melted butter over the top, ensuring the entire surface is covered.
- Bake: Bake for 50-60 minutes, or until the top is golden brown and the filling is set. A toothpick inserted into the center should come out mostly clean.
- Cool and serve: Allow the Pumpkin Pie Cake to cool completely before slicing. Serve with whipped cream or a dusting of powdered sugar, if desired.
This Pumpkin Pie Cake is best enjoyed chilled or at room temperature. It’s a wonderful, easy dessert that combines the best of pumpkin pie and cake in one delicious bite!