Easy Pumpkin Pie Cake is a delightful dessert that beautifully bridges the gap between traditional pumpkin pie and a comforting cake. It’s a celebration of fall flavours, combining the familiar taste of pumpkin pie with the sweetness and texture of a cake.
Ingredients:
For the Pumpkin Filling:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Cake Base:
- 1 box yellow cake mix (15.25 ounces)
- 1 cup unsalted butter, melted
For the Topping:
- 1 cup chopped pecans
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
Directions:
Preparing the Pumpkin Filling:
- In a mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Mix until smooth and well combined. Set aside.
Creating the Cake Base:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a separate mixing bowl, combine the yellow cake mix and melted unsalted butter. Mix until it forms a crumbly mixture.
- Press this cake mixture into the bottom of the prepared baking dish to form the base.
Layering the Pumpkin Filling:
- Pour the prepared pumpkin filling over the cake base, spreading it evenly.
Creating the Pecan Topping:
- In a mixing bowl, combine the chopped pecans, granulated sugar, melted unsalted butter, and milk. Stir until it forms a thick, grainy mixture.
- Sprinkle the pecan topping evenly over the pumpkin filling.
Baking and Serving:
- Bake in the preheated oven for about 50-60 minutes, or until the top is golden and the center is set.
- Allow the cake to cool before serving. It can be served at room temperature or chilled.
Prep Time: 15 minutes | Baking Time: 50-60 minutes | Cooling Time: Varies
Yield: 12-15 servings