Pumpkin Pie Cake

Savor the flavors of fall with this Pumpkin Pie Cake, a delicious combination of traditional pumpkin pie and moist cake. This dessert is easy to prepare and perfect for holiday gatherings or cozy nights in.

Ingredients

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 cup evaporated milk
• 3 large eggs
• 1 cup sugar
• 2 tsp pumpkin pie spice
• 1/2 cup butter, melted
• 1 cup chopped pecans

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until well combined.
3. Pour the pumpkin mixture into the prepared baking dish.
4. Evenly sprinkle the dry cake mix over the pumpkin layer.
5. Drizzle the melted butter on top and sprinkle with chopped pecans.
6. Bake for 50-55 minutes, or until the top is golden and set. Allow to cool before serving.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 50-55 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12

Variations

• Nut-Free: Omit the chopped pecans for a nut-free version.
• Gluten-Free: Use a gluten-free yellow cake mix to make the cake gluten-free.
• Spiced Up: Add additional spices like cinnamon or nutmeg to enhance the pumpkin flavor.
• Frosted: Top with cream cheese frosting for a richer dessert experience.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions in the microwave for about 15-20 seconds, or enjoy it cold.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin puree; just ensure it is well-pureed and not watery.
2. What can I substitute for evaporated milk?
   You can use whole milk or half-and-half as a substitute.
3. Can I prepare this cake ahead of time?
   Yes, you can prepare it a day in advance and store it in the refrigerator.
4. How do I know when it’s done baking?
   The cake is done when the top is golden and a toothpick inserted in the center comes out clean.
5. Can I freeze this cake?
   Yes, you can freeze the cake; wrap it tightly in plastic wrap and store in an airtight container for up to 2 months.
6. What can I serve with this cake?
   Whipped cream or vanilla ice cream pairs beautifully with Pumpkin Pie Cake.
7. Is this cake supposed to be moist?
   Yes, it is intended to be moist due to the pumpkin puree and evaporated milk.
8. Can I use a different cake mix?
   Absolutely! Spice cake mix can add an extra flavor dimension.
9. What if I don’t have pumpkin pie spice?
   You can make your own by combining cinnamon, nutmeg, ginger, and allspice.
10. How should I store leftovers?
    Keep it in the refrigerator in an airtight container for best freshness.

Conclusion

This Pumpkin Pie Cake is a delightful twist on traditional pumpkin pie, bringing together the best of both worlds in a simple, delicious dessert. Whether for Thanksgiving or any autumn gathering, it’s sure to impress family and friends alike. Enjoy every bite of this comforting treat!

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