Easy Pumpkin Pie Cake With Cake Mix
With a spiced pumpkin pie filling and moist cake topping, this pumpkin pie cake with cake mix is the perfect easy Thanksgiving dessert!
Ingredients
- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
- ½ cup (100g) light brown sugar packed
- ½ cup (100g) granulated sugar
- 3 eggs*
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon fine sea salt
- 1 box yellow cake mix*
- 1 cup (227g) unsalted butter melted
Instructions
- Preheat the oven to 350°F. Grease a 9x13 inch cake pan.
- Add the pumpkin puree, evaporated milk, both sugars, eggs, pumpkin pie spice, and salt to the prepared pan and mix well to combine.15 ounces canned pumpkin puree, 12 ounces evaporated milk, ½ cup (100g) light brown sugar, ½ cup (100g) granulated sugar, 3 eggs*, 2 teaspoons pumpkin pie spice, ¼ teaspoon fine sea salt
- Sprinkle the cake mix on top of the wet mixture. Drizzle the melted butter on top and do not mix.1 box yellow cake mix*, 1 cup (227g) unsalted butter
- Bake for 55-60 minutes, or until golden and set in the center with a slight jiggle to it. Allow the cake to cool in the pan for at least 30 minutes before slicing.
Notes
- Ensure you are using pure pumpkin puree, NOT canned pumpkin pie filling, which contains added ingredients and sweeteners.
- Be sure to use evaporated milk, NOT sweetened condensed milk, as the two are not interchangeable.
- To make this cake eggless, use Bob's Red Mill Egg Replacer. Follow the instructions on the package to replace 3 eggs.
- For gluten free cake, use a gluten free boxed cake mix.
- Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition
Calories: 388kcal