Why You’ll Love This Pumpkin Pie Cake Recipe
If you’re a fan of fall flavors, you’re going to love this Pumpkin Pie Cake recipe. It perfectly combines the comforting tastes of pumpkin pie with the lightness of cake.
Every bite feels like a warm hug, thanks to the rich spices and creamy texture. Plus, it’s super easy to make! You can whip it up quickly and have it baking while you enjoy a cozy evening.
The aroma that fills your kitchen is simply irresistible. Topped with whipped cream or caramel, it’s a showstopper at any gathering.
Trust me, once you try it, you’ll want to make it every fall!
Ingredients of Pumpkin Pie Cake
When it comes to whipping up something warm and cozy for dessert, this Pumpkin Pie Cake stands out as a must-try. With a delightful blend of classic pumpkin pie flavors and the light, fluffy essence of cake, you can’t help but feel a sense of nostalgia with each bite. The best part? It’s super easy to throw together, which means you can spend less time in the kitchen and more time enjoying those pumpkin-spiced lattes.
Plus, the smell of it baking will have everyone in your house wandering into the kitchen, wondering what magic you’re cooking up. So, let’s gather all those ingredients and get ready to bake something truly delicious.
Here’s what you’ll need to make your very own Pumpkin Pie Cake:
- 1 (29 ounce) can pumpkin puree
- 1 (5 ounce) can evaporated milk
- 3 eggs, lightly beaten
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 (18 ounce) box yellow cake mix
- 1/2 lb butter, melted
- 1 1/2 cups chopped walnuts
Now, before you get too carried away and start mixing, let’s chat about a few things regarding these ingredients. First off, if you’re not a walnut fan (or if you have an allergy), feel free to swap them out for pecans or even chocolate chips for a little twist.
Also, don’t hesitate to use fresh pumpkin puree if you’re feeling adventurous; just be prepared for a bit more prep work. And if you really want to take it over the top, consider adding a pinch of nutmeg or ginger to the pumpkin mixture for an extra layer of flavor.
It’s all about making this cake your own, so have fun with it!
How to Make Pumpkin Pie Cake
Making your very own Pumpkin Pie Cake is as easy as pie—well, actually, it’s easier than pie, but let’s keep that under wraps. First, you’ll want to preheat your oven to a cozy 350 degrees. While that’s warming up, grab a 9×13-inch baking pan and give it a good greasing. You don’t want your delicious creation to stick, trust me. Nobody wants to have a cake disaster on their hands.
Now, let’s get to the fun part—mixing. In a large mixing bowl, combine 1 (29 ounce) can of pumpkin puree with 1 (5 ounce) can of evaporated milk. Add in your 3 lightly beaten eggs, 1 cup of sugar, 1/2 teaspoon of salt, and 2 teaspoons of cinnamon. As you stir everything together, take a moment to savor that heavenly aroma. It’s like a cozy hug in a bowl.
Once it’s all well combined, pour this pumpkin mixture into your prepared baking pan. It should look smooth and inviting, like the promise of fall.
Here comes the interesting part. Sprinkle 1 (18 ounce) box of yellow cake mix evenly over the top of your pumpkin mixture. It might feel a bit odd—like you’re layering a cake on top of a pie—but trust the process. It’s going to be magical.
Then, scatter 1 1/2 cups of chopped walnuts over the cake mix for that delightful crunch. And for the pièce de résistance, drizzle 1/2 pound of melted butter over the entire thing. Yes, I said half a pound. Don’t shy away; it’s what makes it rich and decadent.
Now pop it in the oven and let it bake for about an hour. You might want to resist the urge to keep peeking inside, but oh, the smell will lure you in like a siren song.
After it’s done, let it cool for an hour before serving. You can serve it warm or chilled, and don’t forget a nice drizzle of caramel or a dollop of whipped cream if you’re feeling fancy. Enjoy every bite; you’ve earned it!
Pumpkin Pie Cake Substitutions & Variations
While pumpkin pie cake is already a delightful treat, there are plenty of substitutions and variations that can elevate it even further.
For a gluten-free option, I often use a gluten-free cake mix. If you’re looking for a healthier twist, try using coconut oil instead of butter. Adding a splash of vanilla extract gives it a lovely depth of flavor.
You can also swap walnuts for pecans or chocolate chips if you want a sweeter touch. For a spicier kick, I sometimes add a pinch of nutmeg or ginger.
These simple changes can really make the recipe your own!
Additional Tips & Notes
To guarantee your pumpkin pie cake turns out perfectly, I’ve found that a few extra tips can make all the difference. Make sure to use fresh pumpkin puree if you can; it enhances the flavor greatly.
When mixing the ingredients, avoid overmixing—just combine until smooth. For added richness, consider using brown sugar instead of white. If you’re a fan of spices, a pinch of nutmeg or ginger can elevate the taste.
Finally, let the cake cool completely before serving; this helps it set beautifully. Don’t forget to top it with whipped cream or a drizzle of caramel for an extra treat!