Pumpkin Pie Cake Variation III

This delicious twist on a classic dessert combines the warm flavors of pumpkin pie with the soft, moist texture of cake. It’s perfect for sharing with friends and family during the cozy fall season.

Smart Cooking Tips

Use fresh pumpkin puree for the best flavor and texture.
Be careful not to overmix the batter to keep the cake light and tender.
Allow the cake to cool completely before slicing to help it set properly.

Ingredients 0/9

1 (16 ounce) can pumpkin 1 (12 fluid ounce) can evaporated milk (such as Carnation ®) 1 cup brown sugar 3 eggs 4 teaspoons pumpkin pie spice 1 (18.25 ounce) package yellow cake mix ½ cup chopped walnuts ½ cup chopped pecans 1 cup melted butter

Why This Recipe Is A Favorite

This dessert combines the rich, warm flavors of pumpkin pie with the soft, moist texture of cake. It’s a comforting treat perfect for fall gatherings or holiday celebrations. The balance of spices and sweetness makes it a crowd-pleaser every time.

Directions

Lightly heat your oven to 350°F (175°C) and greasing a 9x13-inch baking dish. In a large 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 cake mix evenly over the top, followed by the nuts. Drizzle the melted butter all over to help everything bake up nicely. Pop it in 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!

157

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Great Ways To Serve

Serve with a dollop of whipped cream or a scoop of vanilla ice cream to add creaminess. A sprinkle of cinnamon or a drizzle of caramel sauce can also enhance the warm spice flavors. This dessert pairs well with a hot cup of coffee or spiced tea.

How To Keep It Fresh

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze individual slices wrapped tightly in plastic wrap and foil for up to three months. Thaw frozen pieces at room temperature before serving.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin?

Yes, use about 2 cups of cooked, pureed pumpkin to replace the 16-ounce can.

What can I substitute for evaporated milk?

You can use regular milk or a non-dairy milk, but the texture may be slightly different.

Can I make this recipe nut-free?

Yes, simply omit the walnuts and pecans or replace them with seeds like pumpkin or sunflower seeds.

How do I know when the cake is fully baked?

The center should feel set and not jiggly when gently pressed, or you can insert a toothpick to check for doneness.

Can I use a different cake mix flavor?

Yellow cake mix works best, but you can try spice or white cake mixes for a slight variation.

Is it okay to prepare this the night before?

Yes, you can assemble it the night before and bake it fresh the next day for best results.

How should I store leftovers?

Cover and refrigerate leftovers for up to 3 days, and warm slightly before serving.

Can I freeze this dessert?

Yes, wrap it tightly and freeze for up to 1 month; thaw overnight in the fridge before reheating.