Pumpkin Pie Cake: A Cozy, Fall-Inspired Dessert for Large Groups
Total Time: 1 hour 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 15
Description:
When autumn rolls around and the craving for pumpkin-flavored treats begins, this Pumpkin Pie Cake recipe is the perfect answer. With its soft, custardy center and golden, crisp top, this cake combines the best of both worlds: pumpkin pie and cake. Itโs a fantastic dessert to share with friends and family, especially for Thanksgiving or any large gathering. Simple to prepare and even easier to enjoy, this dessert is sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Solid pack pumpkin | 1 can (15 oz) |
| Eggs | 3 large |
| Granulated sugar | 3/4 cup |
| Light brown sugar | 3/4 cup |
| Pumpkin pie spice | 2 tsp |
| Evaporated milk | 1 can (12 oz) |
| Butter (melted) | 1 stick (1/2 cup) |
| Pecans (chopped) | 1 cup |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 389 kcal |
| Total Fat | 18.2 g |
| Saturated Fat | 6.3 g |
| Cholesterol | 65.8 mg |
| Sodium | 316 mg |
| Carbohydrates | 53.4 g |
| Fiber | 1.3 g |
| Sugars | 36.5 g |
| Protein | 5.4 g |
Instructions:
-
Preheat the oven to 350ยฐF (175ยฐC). Prepare a 9″ x 13″ baking pan by leaving it ungreased. Set it aside for later.
-
Prepare the batter: In a large mixing bowl, combine the solid pack pumpkin, eggs, both sugars (granulated and light brown), pumpkin pie spice, and evaporated milk. Stir everything together until it is well-blended and smooth. The batter will be slightly runny, which is perfectly normal.
-
Layer the cake: Pour the prepared batter into the ungreased 9″ x 13″ baking pan. Use a spatula to spread it out evenly across the bottom of the pan.
-
Add the cake mix: Sprinkle the dry cake mix (do not prepare it with eggs or liquid, just sprinkle the dry mix directly) evenly over the batter. This layer will help create the top, adding a light and crumbly texture.
-
Drizzle the butter: Melt the butter in a microwave-safe bowl or stovetop and drizzle it evenly over the dry cake mix. Be sure to cover the entire surface for even baking.
-
Top with pecans: Sprinkle the chopped pecans evenly on top of the cake batter. The nuts will toast during baking, adding a delightful crunch and flavor.
-
Bake the cake for 1 hour to 1 hour 15 minutes, or until the top is golden brown, set, and the edges start to pull away from the sides of the pan. You can test the center by inserting a toothpick; it should come out clean, but with a slight moistness (it should not be overly runny).
-
Cool completely in the pan on a wire rack before cutting into squares. This step is important to allow the cake to firm up and make cutting easier. Let it sit for at least 30 minutes to an hour.
-
Serve and enjoy: Once the cake has cooled, cut it into squares and serve. The Pumpkin Pie Cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an extra special treat.
Why Youโll Love This Recipe:
-
Perfect for Fall and Thanksgiving: Pumpkin is the star of this dessert, and itโs the ultimate flavor to embrace the season. Whether you’re hosting a holiday feast or looking for a crowd-pleasing treat, this Pumpkin Pie Cake fits the bill.
-
Easy to Make: This is an incredibly simple recipe, perfect for those who want to enjoy a delicious homemade dessert without spending hours in the kitchen. The combination of canned pumpkin and cake mix means you wonโt need to do much prep work.
-
Crowd-Pleaser: With 15 servings in one pan, this recipe is perfect for large groups, making it ideal for family gatherings, potlucks, or holiday parties.
-
Texture: The cake has a comforting pumpkin pie filling that’s rich and smooth, topped with a crumbly cake-like layer and crunchy pecans. The balance of textures makes each bite irresistible.
-
Make Ahead: This dessert can be made a day in advance. Just store it in an airtight container, and it will taste just as fresh when served the next day.
Tips for Success:
-
Canned pumpkin: Make sure to use solid pack pumpkin, not pumpkin pie filling, as the pie filling already contains spices and sweeteners.
-
Customizing: You can swap the pecans with other nuts like walnuts or even chocolate chips if you prefer a sweeter, richer flavor.
-
Storage: Store leftovers in the refrigerator for up to 3 days. To reheat, simply microwave for 15-20 seconds or warm it up in the oven at 350ยฐF for about 10 minutes.
Final Thoughts:
This Pumpkin Pie Cake is the perfect combination of comfort, simplicity, and seasonal flavor. With its easy prep, bake, and serve approach, it’s bound to be a hit at any gathering. Whether you’re looking for a dessert to end your Thanksgiving feast or simply want to indulge in some pumpkin goodness, this cake is sure to satisfy. Give it a try and enjoy the warm, cozy flavors of fall in every bite!
Keywords: Thanksgiving, For Large Groups, Oven, Pumpkin Pie Cake, Pumpkin Dessert, Holiday Dessert, Fall Desserts, Cake Mix Dessert
