Pumpkin Pie Cake

Picture the delightful aroma of spiced pumpkin wafting through your kitchen as a warm, golden Pumpkin Pie Cake bakes to perfection.

This comforting treat is a breeze to make, offering the cozy flavors of fall in every bite.

As the simple ingredients meld together, they transform into a decadent dessert with a crispy, buttery topping.

Let’s bring this delicious creation to life and savor the magic of autumn in your home.

Kitchen Tools Required

• 1 large mixing bowl
• 1 medium mixing bowl
• 1 9×13 inch baking dish
• 1 whisk
• 1 rubber spatula
• 1 measuring cup set
• 1 measuring spoon set
• 1 oven

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 box (15.25 ounces) yellow cake mix
• 1 cup unsalted butter, melted
• 1 cup chopped pecans

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Pumpkin Pie Cake, here is a suggested timeline that includes prep work, cooking activities, and additional time for reading and understanding the recipe:

Timeline for Pumpkin Pie Cake

1. Reading and Understanding the Recipe: 10 minutes
   • Take time to read through the entire recipe, equipment list, and instructions to guarantee you understand each step and have all necessary ingredients and tools on hand.
2. Preparation Time: 15 minutes
   • Step 1: Preheat the oven to 350°F (175°C).
   • Step 2: Gather all ingredients and equipment.
   • Step 3: In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
3. Assembling the Cake: 5 minutes
   • Step 4: Pour the pumpkin mixture into a greased 9×13 inch baking dish.
   • Step 5: Evenly sprinkle the dry cake mix over the pumpkin mixture.
   • Step 6: Drizzle the melted butter over the cake mix, covering as much as possible.
   • Step 7: Sprinkle the chopped pecans evenly on top.
4. Cooking Time: 50 minutes
   • Step 8: Bake in the preheated oven for 50 minutes or until the top is golden brown.
5. Cooling and Resting Time: 30 minutes
   • Step 9: Allow the cake to cool for at least 30 minutes before serving.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat the oven to 350°F (175°C).

In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.

Pour the pumpkin mixture into a greased 9×13 inch baking dish.

Evenly sprinkle the dry cake mix over the pumpkin mixture.

Drizzle the melted butter over the cake mix, covering as much as possible.

Sprinkle the chopped pecans evenly on top.

Bake in the preheated oven for 50 minutes or until the top is golden brown.

Allow the cake to cool for at least 30 minutes before serving.

Serving Tips

• Whipped Cream: Add a dollop of whipped cream on top for a light and creamy contrast.
• Vanilla Ice Cream: Serve with a scoop of vanilla ice cream to add a cool and creamy element.
• Caramel Sauce: Drizzle caramel sauce over each slice for an extra layer of sweetness.
• Dust of Cinnamon: Sprinkle a light dusting of cinnamon on top for added warmth and spice.
• Candied Pecans: Garnish with candied pecans for a sweet and crunchy topping.

Storage

To store Pumpkin Pie Cake, cover it tightly with plastic wrap or aluminum foil and refrigerate.

It stays fresh for up to 4 days.

For longer storage, freeze individual slices.

Freezing

To freeze Pumpkin Pie Cake, first cool it completely.

Wrap it tightly in plastic wrap and foil.

Then store in an airtight container.

Freeze for up to three months.

Reheating

To reheat Pumpkin Pie Cake, warm it in a preheated oven at 300°F (150°C) for 10-15 minutes.

Cover with foil to prevent drying.

Avoid microwaving to maintain texture.

Final Thoughts

Pumpkin Pie Cake is a delightful fusion of traditional pumpkin pie and cake, creating a unique dessert experience.

With its rich pumpkin flavor and irresistible crunchy topping, it’s perfect for any fall gathering.

Don’t forget to let it cool for the full 30 minutes before serving. This resting time allows the flavors to meld together beautifully.

For an extra indulgent treat, serve it with whipped cream or vanilla ice cream.

Enjoy this delicious dessert, and feel free to experiment with your favorite nuts or spices for a personal touch.

Frequently Asked Questions

Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?

You can definitely use fresh pumpkin instead of canned puree. Roast and puree the pumpkin for a richer, fresher flavor. Make certain it’s smooth for ideal texture. It’ll enhance the dish’s presentation with a vibrant, natural hue.

Is There a Gluten-Free Alternative to the Yellow Cake Mix?

You can substitute a gluten-free yellow cake mix for the regular one. Opt for a mix with a similar flavor profile. Guarantee even distribution for a consistent texture. This guarantees your dessert retains its classic taste and presentation.

Can I Make This Cake Vegan?

You can make it vegan by using flax eggs instead of eggs, coconut milk in place of evaporated milk, and a vegan cake mix. Drizzle with melted vegan butter and sprinkle pecans for a rich, nutty topping.

How Can I Make the Cake Nut-Free?

To make the cake nut-free, omit the pecans, ensuring a focus on the luscious pumpkin filling and crispy topping. For added elegance, garnish with a sprinkle of cinnamon sugar or a dollop of whipped cream.

What Can I Use Instead of Evaporated Milk?

You can substitute evaporated milk by mixing equal parts whole milk and half-and-half for a creamy consistency. This enhances richness while maintaining balance. Present it beautifully with a sprinkle of cinnamon for an aromatic finish.