Mommy's Kitchen - Recipes From my Texas Kitchen: Pumpkin Pie Cake {Easy Fall Dessert}


Monday, November 23, 2015

Pumpkin Pie Cake {Easy Fall Dessert}

This Pumpkin Pie Cake combines the flavors of traditional pumpkin pie with a cake like bottom and topping, made from a cake mix. #thanksgiving #wmtmoms 

Thanksgiving is only 4 days away do you have your Thanksgiving menu planned? If you're looking for a last minute dessert I have the prefect one!!! When it comes to Thanksgiving desserts it's always pie at our house. 

My son loves apple pie, but my daughter and husband prefer pumpkin and pecan. By the time all my Thanksgiving baking is complete we end up with several pies, so having a variety of dessert options is always a nice change. 

A couple weeks back we stopped in for a visit with my Mamaws sister, and I was going through all of her recipes as we chatted. I came across several new recipes to try, but this recipe for a Pumpkin Pie Cake really caught my eye. Since Thanksgiving was just around the corner the timing was perfect, and I couldn't wait to make this festive cake!!!

I have never made a pumpkin pie cake, so I knew I was in for a delicious treat. This easy dessert calls for a yellow cake mix on the top and bottom, with a pumpkin pie filling, baked together throughout the cake. This pumpkin dessert has all the flavor and goodness of a pie, but in an easy cake form. Once you make this cake you many never make a pumpkin pie again. 

All of the ingredients needed to make this pumpkin pie cake can be found at your local Walmart. You'll need a yellow or butter cake mix, 29 oz great value pumpkin puree, butter, 4 eggs, 12 oz great value evaporated milk, sugar, cinnamon, ginger, nutmeg, ground cloves (or use pumpkin pie spice), vanilla extract, (not pictured) and great value whipped topping or fresh cream. 

Preheat oven to 350 degrees. Heat the butter in the microwave just until melted, but not hot. Whisk in one egg. Add the yellow cake mix and blend together until crumbly. Spray a 13 x 9 inch baking pan with non stick spray, and sprinkle in 1/2 of the cake mixture in the bottom of the baking pan. In a separate large bowl, beat 3 remaining eggs and then stir in pumpkin. 

Add the, sugar, spices and vanilla extract into the pumpkin mixture and mix to combine. Stir in the evaporated milk and mix until well blended. Pour the pumpkin mixture over the crust and, sprinkle the remaining cake mixture over the top. Bake at 350 degrees for 45 - 55 minutes (mine was done in 40 minutes) or until a knife inserted comes out clean. You want the center to still be a bit jiggly (it will continue to cook in the middle as it cools).

Cool completely and chill before serving with a dollop of fresh cream or whipped topping. Garnish with cinnamon. Don't forget to pick up some festive holiday tableware



Pumpkin Pie Cake 

ingredients:
1/4 - cup butter, melted 
4 - eggs, separated
1 - package yellow or butter cake mix, divided 
1 - can (29 oz) solid pack pumpkin (not pumpkin pie mix) or fresh pumpkin puree
1 1/2 - cups granulated sugar
2 - teaspoons cinnamon
1 - teaspoon ground ginger
1/8 - teaspoon ground cloves
1/4 - teaspoon ground nutmeg
1 - teaspoon vanilla extract
1 - can (12 oz) evaporated milk 

Directions:
Preheat oven to 350 degrees. Heat the butter in the microwave just until melted, but not hot. Whisk in one egg. Add the yellow cake mix and blend together until crumbly. 


Spray a 13 x 9 inch baking pan with non stick spray and sprinkle in 1/2 of the cake mixture on the bottom of the baking pan. In a separate large bowl, beat 3 remaining eggs and then stir in pumpkin. 

Add the, sugar, spices, and vanilla into the pumpkin mixture; mix to combine. Stir in the evaporated milk and mix until well blended.

Pour the pumpkin mixture over the crust and then sprinkle the remaining cake mixture over the top.

Bake at 350 degrees for 45 - 55 minutes (mine was done in 40 minutes) or until a knife inserted comes out clean. You want the center to still be a bit jiggly (it will continue to cook in the middle as it cools).

Cool completely and chill before serving with a dollop of whipped cream or whipped topping. Garnish with cinnamon. 


Servings: 16 -20

Cooks Note: If using pumpkin pie spice use 3 teaspoons, and omit the cinnamon, ginger, cloves, and nutmeg from the recipe. 









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7 comments:

Anonymous said... #

Instructions for baking, list "Cloves" but not on the ingredient list. Also, please clarify about substituting pumpkin pie spice...what do you eliminate for the pumpkin pie spice?

Anonymous said... #

Cancel my previous question, just found the answer by scrolling down further.

Marsha Baker said... #

I'll take a big piece please...with lots of whipped cream. =) Looks luscious!

Unknown said... #

Is it possible to use pumkin pie filling instead?

Tina Butler said... #

I would not recommend pumpkin pie mix for this recipe. Everything would have to be adjusted ingredient wise and I am not sure how much sugar is in the pumpkin pie mix and how sweet it would make it with the cake mix.

Anonymous said... #

I want to make this pumpkin cake but can't find pumpkin puree anywhere. Can I use pure pumpkin instead. I made the apple cake we all loved it. Thanks.

Tina Butler said... #

Pumpkin puree is canned pumpkin. You can also use fresh pumpkin puree as well.