This Pumpkin Pie Cake is a delicious combination of moist cake and creamy pumpkin pie. It's the perfect dessert for Thanksgiving or any fall gathering. Made with simple ingredients like canned pumpkin, yellow cake mix, and evaporated milk, this cake is easy to make but tastes like a gourmet treat. The cake is layered with a sweet and creamy pumpkin pie filling and topped with a crunchy pecan streusel. Serve it warm with a scoop of vanilla ice cream for an indulgent autumn treat.
Ingredients
- Cooking spray
- 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 ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 box (15.25 ounces) yellow cake mix
- 1 cup chopped pecans
- 1/2 cup unsalted butter, melted
Directions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, ginger, nutmeg, and salt. Whisk until well blended.
- Pour the pumpkin mixture into the prepared baking dish. Sprinkle the dry cake mix evenly over the top of the pumpkin mixture.
- In a small bowl, mix together the chopped pecans and melted butter. Sprinkle the pecan mixture over the cake mix layer.
- Bake in the preheated oven for 45-50 minutes, or until the cake is set and the top is golden brown.
- Remove from the oven and let cool for at least 15 minutes before serving. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
