Today we’re sharing a recipe for Pumpkin Pie Cake. This recipe is one of the best pumpkin desserts! Many pumpkin pie lovers find that they like this pumpkin pie cake even more than traditional pumpkin pie.
All about Pumpkin Pie Cake
This recipe is perfect for those that love everything thing pumpkin but don’t like to make the pie. So, if you’ve never been good at making pies but you love pumpkin pie for the holidays. This recipe is just as good and twice as easy to make.
Are you ready for all the pumpkin recipes? Some of our favorites are pumpkin bread, pumpkin muffins, pumpkin cookies but who can forget pumpkin pie. But sometimes you don’t have the time or energy to make a pie. If that is the case, you can definitely make a pumpkin pie cake.
This pumpkin pie cake is like a magic sweet treat as it bakes it makes different layers. You have the cake or crust layer, the pumpkin pie layer, and you have a crumble layer on top. It’s the perfect cake to have with a dollop of whip cream just like pumpkin pie.
Try making one of these delicious cakes for your next gathering or holiday dinner. Your guests will be sure to love this dessert. It’s so easy to make and you might even find that you would rather make this for your dessert instead of pumpkin pie.
Pumpkin Pie Cake
This pumpkin pie cake recipe is just as good as a pumpkin pie and twice as easy to make!
Ingredients
- 1 yellow cake mix
- 2 small cans of pumpkin 15 ounce can
- 1 1/2 sticks butter
- 4 eggs
- 3/4 cup milk
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 2 tsp cinnamon
Instructions
Crust
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Reserve 1 cup of cake mix in another bowl.
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Take the remaining cake mix, 1 stick of melted butter and one egg and thoroughly combine. Press this crust mixture into the bottom of a greased 9 x 13 pan.
Filling
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Mix the canned pumpkin, 3/4 cup of milk, 3 eggs, 1/2 cup brown sugar, 1 teaspoon of vanilla, and 2 teaspoons of cinnamon. Pour this mixture over the crust layer.
Crumble
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Mix together the reserved cup of cake mix, 1/2 cup of granulated sugar and 1/4 cup of softened butter until it resembles a crumble. Even spread this crumble mixture on top of the pumpkin filling layer.
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Bake at 350 degrees for one hour. Serve with whipped cream or cool whip.
Recipe Notes
Use 2 regular 15 oz cans of pumpkin or 1 large 29 oz can of pumpkin.
Add pumpkin pie spice or other spices you typically add to your pumpkin pie.
How long will it keep?
This Pumpkin Pie Cake will keep for several days covered at room temperature. We prefer to store our cake in the refrigerator, and it will keep for even longer in the refrigerator. We’ve even heard of people making and freezing the cake, but it never lasts long enough to have leftovers in our home.
We’d love to hear what you think about this recipe. What is your favorite pumpkin recipe? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
