Looking for a new Thanksgiving tradition? Our family did, and we found this amazing pumpkin cake dessert recipe. It’s a quick and easy alternative to pumpkin pie that’s become a new favorite. In just 1 hour and 20 minutes, you can have a delicious fall dessert that everyone will love!
What You Will Need:
- Pumpkin base
- 1-15 ounce can of pumpkin puree
- 1-12 ounce can of evaporated milk
- 3 eggs
- 1 cup of sugar
- 4 teaspoon of pumpkin pie spice
- Topping
- 3/4 cup of melted butter
- 1 box of yellow cake mix
- 1 1/2 cups of chopped pecans or walnuts (optional)
Pumpkin Pie Spice:
- 3 tablespoons of ground cinnamon
- 2 teaspoons of ground ginger
- 1 1/2 teaspoons of ground nutmeg
- 1 teaspoon of ground allspice
- 1 teaspoon of ground cloves
- Yield is about 5 tablespoons
Mixing the Pumpkin Base
The base is the mixture of the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice. Just add all the ingredients in a mixing bowl and combine! It couldn’t be easier! Just make sure you have a 9 x 13 baking pan greased and ready. Also make sure your oven is at 350 degrees F. Once your mixture is combined thoroughly, pour it into the greased 9 x 13 pan.
The Topping for the Cake
The topping is made up of an 18.25 ounce (or so) box of yellow cake mix, 3/4 cup of melted butter, and 1 1/2 cups of walnuts or pecans. The nuts are optional. Once you have poured the pumpkin mixture into the baking pan, sprinkle the yellow cake mix over the top of the mixture. Do not mix! Resist the urge! The mixture just sets on top. It will make friends with the butter and crisp up on the top.
Adding the Butter
After the cake mix is sprinkled on, sprinkle the butter on top of the cake mixture. I included a picture of this also. The nuts go on next if you want to include them. After the nuts are on, bake the pumpkin cake dessert for one hour at 350 degrees F.
After the pumpkin cake dessert is finished baking let it cool completely before serving. We like to serve the dessert with plain whipped cream because the dessert is on the sweet side. Ice cream is also an option to serve with my pumpkin cake dessert! This is an easy pumpkin recipe for a cool Cleveland night!
Looking for other easy desserts? Try my Nutella Brownies. They use a box brownie mix.
Making the Pumpkin Cake Ahead of Time
We have made this simple pumpkin cake recipe the morning before or even the day before. It sets out nicely and just needs to be covered with plastic wrap.
FAQ’s:
Yes, the pecans or walnuts are listed as optional in the recipe. The cake will be just as delicious without them.
The pumpkin cake can be stored in an airtight container at room temperature for a couple of days, or in the refrigerator for up to a week.
While a yellow cake mix is recommended for this recipe, you can also use a spice cake mix or even a vanilla cake mix for a slightly different flavor profile.
Letting the cake cool allows it to set properly, making it easier to slice and serve. Serving it warm may result in a more pudding-like consistency.
You can definitely add frosting! A cream cheese frosting pairs very well with the flavors of this pumpkin cake.
Easy Pumpkin Pie Cake (with Yellow Cake Mix)
Ingredients
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 3 eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- ¾ cup of melted butter
- 1 box yellow cake mix
- 1 ½ cups chopped pecans or walnuts optional
Method
- Preheat the oven to 350 degrees F and grease a 9 x 13 baking pan.
- Mix the first five ingredients until well combined and pour into 9 x 13 baking pan.
- Sprinkle dry cake mix on top of the pumpkin mixture that was poured into the 9 x 13 pan. Do not mix in.
- Sprinkle melted butter over the top of the dry cake mix.
- Bake for 60 minutes at 350 degrees F or until a toothpick inserted in the middle of the cake comes out clean.
Leave a Reply
You must be logged in to post a comment.