You will love this Easy Pumpkin Pie Cake - a cross between pumpkin pie and cake! It is moist and delicious! Top it with your favorite pumpkin pie toppings for a delicious dessert at your Thanksgiving meal or any time of the year!
If you love trying new recipes and love pumpkin, this recipe gives your pumpkin pie a new spin which is really delicious! I got this recipe from my sister-in-law after having it at a Thanksgiving dinner many years ago. I am a lover of all things pumpkin and this one is like part pumpkin pie and part cake! This recipe calls for a spice cake box mix, but you still have the great pumpkin pie taste while the cake provides more texture for those of you who may need it! The spice cake takes the taste to a new level of deliciousness!
This recipe calls for 3 cups of pumpkin pie mix (like what you would put in a pie crust) and full disclosure, the ingredients below are Libby's Pumpkin Pie ingredients. This is the pumpkin pie I grew up eating and it's hard to find a better pumpkin pie recipe.
What You Need
Granulated Sugar
Ground Cinnamon
Salt
Ground Ginger
Ground Cloves
Eggs
Libby's 100% Pure Pumpkin
Evaporated Milk
Spice Box Cake Mix
Butter, melted
Tips for Making Easy Pumpkin Pie Cake Recipe
Lightly sprinkle cake mix across the pumpkin pie mixture
Spread the melted butter as evenly as you can over the cake - as it cooks the butter should continue to spread
The center may appear as if it's not done, but it will set up - very similar to baking a pumpkin pie
If you don't or cannot find a spice box cake mix, a yellow cake mix can be used
Add a little bit of caramel sauce over the cake, if desired
If you love Fall desserts, try these other pumpkin recipes:
Pumpkin Cookies Pumpkin Bars Pumpkin Drop Cookies with Cream Cheese Frosting with Brown Sugar Frosting
How to Make Easy Pumpkin Pie Cake
Once you have the pumpkin pie mixture ready, the rest of the cake will come together very quickly.
Step 1: Preheat oven to 400°F and prepare a 9 x13-inch pan with nonstick cooking spray. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture with the egg mixture in the large bowl. Gradually stir in evaporated milk. Once completely combined, pour pumpkin pie filling into the prepared pan.
Step 2: Gently sprinkle the dry spice cake mix over the entire pumpkin mixture in the 9x13 inch pan. Melt the butter and then spoon over the dry cake mix.
Step 3: Bake for 15 minutes at 400°F then reduce heat to 350°F and continue the cooking time for another 50 minutes. The center of the cake may appear jiggly, but it will set up. Cool completely on a wire rack before serving.
Top the Easy Pumpkin Pie Cake with cool whip or vanilla ice cream and you have a delicious Thanksgiving dessert and a huge hit!
How to Store Easy Pumpkin Pie Cake
Place plastic wrap on the 9x13-inch pan or move to an airtight container and store in the refrigerator. I do not recommend keeping this dessert at room temperature for more than a couple of hours.
This delicious cake is an easy recipe and may become one of your family favorites at the holiday season!
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