Pumpkin Pie Cake

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:

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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