THE RECIPE JOURNAL · Dessert
Pumpkin Pie Cake, Recipe 3
This delightful dessert combines the rich flavors of pumpkin pie with the soft, moist texture of cake for a perfect fall treat. Easy to make and sure to impress, it’s a cozy way to celebrate the season with family and friends.
FROM THE KITCHEN • Pumpkin Pie Cake, Recipe 3
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and greasing a 9x13-inch cake pan. In a bowl, mix together the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice until everything is well combined. Pour this pumpkin mixture into the prepared pan. Next, sprinkle the dry cake mix evenly over the top, then scatter the nuts on top of that. Drizzle the melted butter all over the cake to help everything bake up nicely. Pop it into the oven and bake for about 50 minutes, or until the center feels set when you gently press it. Let it cool a bit before serving and enjoy!
Why you’ll love it
This dessert combines the rich, warm flavors of pumpkin pie with the soft, moist texture of cake. It’s perfect for fall gatherings or any time you want a cozy treat. The spices and pumpkin create a comforting taste that feels like a hug in every bite.
How to serve
Serve with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg on top adds extra warmth. This dessert pairs well with a hot cup of coffee or spiced tea.
Storage & leftovers
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze slices wrapped tightly in plastic wrap and foil for up to three months.
