Pumpkin Pie Cake with Yellow Cake Mix

Name: Pumpkin Pie Cake with Yellow Cake Mix
Yield: 24
Ingredients: 1 can (29 ounces) of pureed pumpkin; 1 can (12 fluid ounces) of evaporated milk; 3 eggs; 1 cup of white sugar; 2 teaspoons of ground cinnamon; 1 teaspoon of ground nutmeg; ½ teaspoon of ground ginger; ½ teaspoon of ground cloves; 1 package (18.25 ounces) of yellow cake mix; 1 cup of butter; 1 cup of chopped walnuts

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Pumpkin Pie Cake with Yellow Cake Mix

Are you looking for a delicious fall dessert that combines the flavors of pumpkin pie and cake? Look no further! This pumpkin pie cake with yellow cake mix is the perfect treat for any autumn gathering. With its moist and flavorful pumpkin layer topped with a sweet and crumbly cake topping, it’s sure to be a hit with family and friends.

A Perfect Combination

Imagine the creamy and spiced pumpkin filling of a classic pumpkin pie, but with the added texture and sweetness of a cake. This pumpkin pie cake takes the best of both worlds and combines them into one delightful dessert. The yellow cake mix adds a buttery and tender flavor that pairs perfectly with the rich pumpkin filling. It’s like enjoying a slice of pumpkin pie with a side of cake!

Easy to Make

Not only is this pumpkin pie cake delicious, but it’s also incredibly easy to make. All you need is a box of yellow cake mix, a can of pumpkin puree, and a few other pantry staples. Simply mix the cake mix with melted butter and press it into the bottom of a baking dish to create a crust. Then, whisk together the pumpkin puree, eggs, sugar, and spices to create the pumpkin layer. Pour it over the crust and top with the remaining cake mix to create a crumbly topping. Bake it in the oven until it’s golden brown and set. It’s a foolproof recipe that anyone can master!

A Versatile Dessert

This pumpkin pie cake is not only delicious on its own, but it can also be customized to suit your preferences. You can add a dollop of whipped cream on top for extra creaminess or sprinkle it with cinnamon for a touch of warmth. Serve it warm with a scoop of vanilla ice cream for a decadent dessert, or enjoy it chilled with a cup of hot apple cider. No matter how you choose to enjoy it, this pumpkin pie cake is sure to satisfy your fall cravings.

Frequently Asked Questions

1. Can I use a different cake mix flavor?

Yes, you can definitely experiment with different cake mix flavors. A spice cake mix or a vanilla cake mix would work well with the pumpkin pie filling.

2. Can I use fresh pumpkin instead of canned pumpkin puree?

While canned pumpkin puree is convenient, you can certainly use fresh pumpkin if you prefer. Just make sure to cook and puree the pumpkin before using it in the recipe.

3. Can I make this cake ahead of time?

Absolutely! This pumpkin pie cake can be made a day in advance and stored in the refrigerator. Just be sure to let it come to room temperature before serving or warm it up slightly in the oven.

4. Can I freeze leftovers?

Yes, you can freeze any leftovers of this pumpkin pie cake. Just wrap it tightly in plastic wrap and store it in the freezer for up to three months. Thaw it in the refrigerator or at room temperature before serving.

5. Can I add nuts or raisins to the cake?

Of course! If you enjoy the added crunch of nuts or the chewiness of raisins, feel free to mix them into the cake batter before baking. It will add a delightful texture to the cake.

6. Can I use a different type of pan?

While a baking dish works best for this recipe, you can also use a springform pan or a pie dish. Just keep in mind that the baking time may vary depending on the type of pan you use.

7. Can I substitute the butter with oil?

Yes, you can substitute the melted butter with an equal amount of vegetable oil. The texture of the cake may be slightly different, but it will still taste delicious.

8. Can I make this cake gluten-free?

Absolutely! You can use a gluten-free yellow cake mix and ensure that all the other ingredients, including the spices, are also gluten-free. This way, you can enjoy a gluten-free version of this delicious pumpkin pie cake.

In Conclusion

This pumpkin pie cake with yellow cake mix is a delightful fall dessert that combines the flavors of pumpkin pie and cake. With its moist pumpkin layer and sweet crumbly topping, it’s a treat that everyone will love. Whether you’re enjoying it warm with a scoop of ice cream or chilled with a cup of cider, this pumpkin pie cake is sure to satisfy your autumn cravings. So why wait? Gather your ingredients and get baking!

Pumpkin Pie Cake with Yellow Cake Mix

Servings24

1 can (29 ounces) of pureed pumpkin
1 can (12 fluid ounces) of evaporated milk
3 eggs
1 cup of white sugar
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
½ teaspoon of ground ginger
½ teaspoon of ground cloves
1 package (18.25 ounces) of yellow cake mix
1 cup of butter
1 cup of chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C).
Line a 9 x 13 inch pan with parchment paper.
In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves. Mix until the mixture is smooth.
Pour the pumpkin mixture into the prepared 9 x 13 inch pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the chopped nuts over the cake mix and gently pat them down.
Melt the butter or margarine and drizzle it over the cake.
Bake the cake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. It is important to check the cake after 45 minutes as oven temperatures may vary.
Once the cake has cooled, carefully turn it upside down so that the top becomes the crust.
Remove the parchment paper.
Optional: Top the cake with dessert topping before serving.