Pumpkin Pie Cake {Simple 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. #fall #pumpkinpie #thanksgiving 

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 various 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 Mamaw's 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've 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. 

Theses are the ingredients you'll need: Yellow or butter cake mix, 29 oz pumpkin puree or fresh puree, butter, 4 eggs, 12 oz evaporated milk, sugar, cinnamon, ginger, nutmeg, ground cloves (or use pumpkin pie spice), vanilla extract, whipped topping or fresh cream for garnish.  

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 three 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. 

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