Pumpkin pie cake
Pumpkin pie cake from The Kitchen Bucket List is cozy, easy, and full of fall flavor. Creamy pumpkin, soft cake, and a little pecan crunch make it the perfect dessert to bake for friends, family, or just because you need a little pumpkin magic in your life.
Equipment
- 9x13 baking dish
- Mixing Bowls
Ingredients
Cake Mixture
- 1 (13.25 ounces) box vanilla cake mix (yellow or butter cake mix works as well)
- 1 cup chopped pecans
- 6 tablespoons butter, melted
- 1 egg
Pumpkin filling
- 2 (15 ounces) cans pumpkin puree
- 1 (14 ounces) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs
Instructions
- Preheat the oven to 350℉.
- Grease a 9x13-inch baking dish with butter. Set it aside.
Cake Mixture
- In a large bowl, add the cake mix and the chopped pecans.
- Pour the melted butter and mix well.
- Add the egg and mix until all ingredients are combined. Set aside.
Pumpkin Mixture
- In a large mixing bowl, mix the pumpkin puree and sweetened condensed milk together.
- Add the pumpkin pie spice, salt, and cinnamon.
- Add the eggs, one at a time, mixing well in between each addition. Set aside.
Let's make the Pumpkin Pie Cake
- Add half of the cake mixture to the prepared pan. Using your fingers or a spoon, crumble the batter evenly across the bottom of the pan.
- Pour the pumpkin mixture on top. Spread evenly and don’t mix.
- Add the remaining cake mixture on top of the pumpkin mixture. Crumbled evenly over the top.
- Bake in the preheated oven for 50 - 65 minutes.
- Serve and Enjoy!
Notes
Storage: Store pumpkin pie cake at room temperature for up to 2 days. Cover with plastic wrap to prevent drying out. You can refrigerate for up to 5 days.
How to serve: Topped with fresh whipped cream. Add an extra crunch by sprinkling more pecans on top before serving. Serve with vanilla ice cream with a drizzle of caramel.
Have fun with the recipe: Add a dash of nutmeg, cloves, or ginger to the cake mix for extra warmth and fall flavors.
