Easy Pumpkin Cake

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!

Why You Will Love This Pumpkin Pie

• Saves Time. A box cake mix topping means there is no crust to roll out or blind bake.
• Make Ahead Friendly. The whole cake can be assembled up to a day ahead and holds well once covered.
• Feeds a Crowd. One 9x13 pan gives you 15 servings, which is more than a standard pie.
• Naturally Gluten Free Base. The pumpkin layer itself has no flour, so only the cake mix topping needs a swap for a gluten free version.
• Budget Friendly. A can of pumpkin, a box of cake mix, and pantry staples cost less than most pie ingredients combined.

Ingredients for the Best Pumpkin Cake

• Pumpkin puree forms the custardy base of the cake and gives it that classic pumpkin pie flavor and color.
• Evaporated milk adds richness and helps the pumpkin base set into a smooth, sliceable layer as it bakes.
• Eggs bind the pumpkin mixture together so it holds its shape once cooled.
• Sugar sweetens the pumpkin base and balances the warm spices.
• Pumpkin pie spice brings the cinnamon, ginger, nutmeg, allspice, and clove flavor that makes this taste like fall.
• Yellow cake mix, sprinkled dry over the pumpkin layer, bakes into a crumbly, golden crust on top without any mixing.
• Melted butter soaks into the dry cake mix as it bakes, which is what turns it crisp and golden instead of staying powdery.
• Chopped pecans or walnuts add crunch and a toasted, nutty flavor, though they are optional.

Pumpkin Pie Spice

• 3 tablespoons of ground cinnamon
• 2 teaspoons of ground ginger
• 1 ½ teaspoons of ground nutmeg
• 1 teaspoon of ground allspice
• 1 teaspoon of ground cloves
• Yield is about 5 tablespoons

Making the Easy Pumpkin Cake

1. Preheat the oven to 350 degrees F and grease a 9x13 baking pan.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth, then pour the mixture into the prepared pan.
3. Sprinkle the dry cake mix evenly over the pumpkin layer without stirring it in, so it stays as a distinct top layer.
4. Drizzle the melted butter evenly over the dry cake mix, making sure to cover the corners and edges so no dry, powdery spots remain.
5. Sprinkle the chopped pecans or walnuts over the top if using.
6. Bake for 55 to 65 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely before slicing, since it firms up as it cools.

Tips for Making the Pumpkin Cake

• Spread the butter all the way to the corners and edges of the pan, since any dry cake mix left uncovered will stay powdery instead of turning golden and crisp.
• Use pure pumpkin puree, not pumpkin pie filling, since the filling already contains sugar and spice that will throw off the balance of this recipe.
• Let the cake cool fully before cutting into it. The pumpkin layer needs that time to firm up, and slicing too early can make it look underdone even when it is fully baked.

Troubleshooting the Pumpkin Cake

• Top of the cake is dry or powdery in spots. This usually means the cake mix or butter was not spread evenly before baking. Uneven coverage leaves dry pockets of cake mix that never get enough butter to crisp up. Spoon a little of the pumpkin mixture from the corners of the pan over the dry spots and return the pan to the oven if you catch this while it is still baking.
• Center is still wet or runny after the full bake time. A full pan of wet pumpkin batter under a cake topping sometimes needs more time than the recipe states. Continue baking in 10 minute increments and check the center with a toothpick until it comes out clean or with a few moist crumbs.
• Cake looks underdone right when it comes out of the oven. This is normal since the pumpkin layer is a wet mixture under a dry topping, so it can look slightly jiggly straight from the oven. Let it cool completely before slicing, since it firms up as it cools.
• Used pumpkin pie filling instead of pumpkin puree by mistake. The base may turn out too sweet and too loose to set properly, since pie filling already contains added sugar and spice. If this happens, bake it longer and expect a softer, more pudding like texture rather than a clean slice.

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.

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Recipe

Easy Pumpkin Cake (with Yellow Cake Mix)

Author: Dan Harper

391kcal

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Prep 20 minutes mins

Cook 1 hour hr

Total 1 hour hr 20 minutes mins

Need an easy pumpkin dessert? This simple pumpkin cake recipe is the answer! A quick alternative to pumpkin pie, it's a moist and flavorful cake that's a fall and Thanksgiving favorite.

Servings 15 servings

Course Dessert

Cuisine American

Ingredients

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Base:

• ▢ 1 15 oz can pumpkin puree
• ▢ 1 12 oz can evaporated milk
• ▢ 3 eggs
• ▢ 1 cup sugar
• ▢ 4 teaspoons pumpkin pie spice

Topping:

• ▢ ¾ cup of melted butter
• ▢ 1 box yellow cake mix
• ▢ 1 ½ cups chopped pecans or walnuts optional

Method

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1. Preheat the oven to 350 degrees F and grease a 9 x 13 baking pan.
2. Mix the first five ingredients until well combined and pour into 9 x 13 baking pan.

For the topping:

1. Sprinkle dry cake mix on top of the pumpkin mixture that was poured into the 9 x 13 pan. Do not mix in.
2. Sprinkle melted butter over the top of the dry cake mix.
3. Bake for 60 minutes at 350 degrees F or until a toothpick inserted in the middle of the cake comes out clean.

Nutrition

Serving15 servingsCalories391kcalCarbohydrates48gProtein5gFat21gSaturated Fat9gPolyunsaturated Fat3gMonounsaturated Fat8gTrans Fat0.5gCholesterol64mgSodium363mgPotassium209mgFiber2gSugar32gVitamin A4805IUVitamin C2mgCalcium161mgIron2mg

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