Craving a delightful twist on the classic pumpkin pie? Look no further than pumpkin pie cake! This scrumptious dessert combines the creamy goodness of traditional pumpkin pie with a buttery cake crumble topping that will leave your taste buds begging for more. Perfect for holiday gatherings or potlucks, this crowd-pleaser is a breeze to whip up, especially without the fuss of a pie crust.
Say goodbye to the limitations of a single pie and hello to a generous 9×13 pan filled to the brim with pumpkin pie cake goodness. With the ability to serve up to 20 portions, this dessert is a Thanksgiving game-changer. Whether you’re a pumpkin pie enthusiast or looking to convert a skeptic, pumpkin pie cake is sure to steal the spotlight at your next celebration.
Ingredients
For this delightful pumpkin pie cake recipe, you’ll need a few simple ingredients to create a delicious twist on the traditional pumpkin pie. Let’s gather everything you need to make this crowd-pleasing dessert.
For the Cake Base
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- 1/2 cup butter, melted
- 1 large egg
For the Pumpkin Pie Filling
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup chopped pecans
- Whipped cream (optional)
Equipment and Tools Required
To prepare the delicious pumpkin pie cake recipe, you will need the following equipment and tools:
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Oven
These basic tools are essential for creating this delightful pumpkin pie cake. Make sure to have them ready before you start preparing the recipe to ensure a smooth cooking experience.
Prep Work
Before diving into the delightful process of making this pumpkin pie cake, it’s essential to set up for success by ensuring the baking pan is prepped and the dry ingredients are ready to be mixed. Let’s get started with the initial steps to pave the way for a scrumptious dessert.
Preparing the Baking Pan
- Grease and Flour: Preheat the oven to 350°F (177°C) and prepare a 9×13-inch baking pan by greasing it lightly and dusting it with flour. This step ensures the cake won’t stick to the pan while baking.
- Create a Base: Measure out 1 cup of the dry cake mix and set it aside. Then, for the base of the cake, mix the remaining cake mix with one egg and a stick of butter until combined. Press this mixture evenly into the prepared pan, extending it up the sides slightly to create a perfect foundation for the pumpkin pie cake.
- Gathering the Essentials: Before diving into the cake mixing, ensure you have all the dry ingredients ready. You’ll need flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice for the perfect blend of spices and leavening agents for the cake.
- Creating a Flavorful Mix: Whisk the dry ingredients together in a large bowl, combining the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly distributed. This pre-mixing step ensures that the spices and leavening agents are well incorporated for a flavorful and evenly baked pumpkin pie cake.
Instructions
Making the Cake Base
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease and flour a 9×13-inch pan.
- Reserve 1 cup of cake mix from the package, then combine the remaining cake mix with melted butter and 1 egg in a bowl to form a crust in the pan.
- Press the mixture into the bottom and sides of the pan evenly to create the base.
Preparing the Pumpkin Pie Filling
- In a separate bowl, mix together the pumpkin puree, evaporated milk, 3 eggs, sugar, and cinnamon until well blended.
- Pour the pumpkin pie filling mixture over the prepared cake base in the pan.
- Combine brown sugar and the reserved 1 cup of cake mix in a bowl, then cut in butter to create a crumbly mixture.
- Sprinkle the crumbly mixture evenly over the pumpkin pie filling in the pan.
- Bake the assembled cake in the preheated oven for 50 minutes or until a knife inserted near the edge comes out clean.
- Once baked, let the cake cool completely before serving. It can be enjoyed chilled with whipped cream, caramel sauce, toffee bits, or even vanilla ice cream for added decadence. Cut the cake into 20 small pieces or 15 larger pieces as desired.
Baking
Baking is a crucial step in creating the perfect pumpkin pie cake. Follow the detailed instructions to bake a moist and flavorful dessert that combines the best of pumpkin pie and cake in one delightful treat.
Checking for Doneness
To ensure your pumpkin pie cake is perfectly baked, insert a toothpick into the center – it should come out clean with no wet batter. Keep an eye on the top and edges; if they brown too quickly, cover with aluminum foil while baking. This easy test guarantees a deliciously baked cake.
Cooling and Setting
After baking, allow the cake to cool completely in the pan on a wire rack. For quicker cooling, transfer it to the refrigerator after 45 minutes. The cooling process is essential for setting the cake’s texture and flavors before adding any toppings or serving it chilled for the best taste experience.
Serving and Presentation
Enhancing the presentation of the pumpkin pie cake can elevate the entire dining experience, making it visually appealing and inviting. Here are some suggestions to help you garnish and present your pumpkin pie cake for a delightful treat.
Recommended Garnishes
- Dollop of whipped cream on top of each slice
- Sprinkle of cinnamon or pumpkin pie spice for a pop of color and flavor
- Pecan halves for an added crunch and visual appeal
- Drizzle of caramel sauce for a touch of sweetness
Serving Sizes
This pumpkin pie cake recipe yields approximately 20 portions when prepared in a 9×13 pan. Each serving is a perfect size to enjoy the indulgent flavors and textures of the creamy pumpkin pie with a buttery cake crumble topping. Whether served as a standalone dessert or paired with coffee or tea, this cake is sure to be a crowd-pleaser during gatherings or as a special treat for family and friends.
Make-Ahead Tips
When making this scrumptious pumpkin pie cake, I have found a few helpful tips to make the preparation process smoother and more convenient. Here are some make-ahead tips to ensure you can enjoy this delicious dessert stress-free:
- Prepare the Crust in Advance: You can prepare the cake mix crust ahead of time and refrigerate it until you are ready to assemble the pumpkin pie cake. This can save you time on the day you plan to bake the dessert.
- Mix the Dry Ingredients Early: Combine the cake mix, spices, and sugar in a zip-top bag or airtight container a day or two before baking. Having these dry ingredients ready to go will streamline the baking process.
- Chill the Pumpkin Filling: If you have mixed the pumpkin filling in advance, store it covered in the refrigerator until you are ready to pour it over the crust. Chilling the filling can help the flavors meld together for a more delicious result.
- Prepare Toppings: If you plan to top your pumpkin pie cake with whipped cream, chopped pecans, or any other garnishes, you can prepare these ahead of time and refrigerate them until serving. This way, you can easily decorate the cake when it’s time to indulge.
By following these make-ahead tips, you can make the process of creating this pumpkin pie cake even more convenient, allowing you to enjoy a delectable dessert without the last-minute rush.
Storage Instructions
After enjoying your delicious pumpkin pie cake, it’s essential to store any leftovers properly to maintain its freshness and flavor. Here are some simple storage instructions to ensure your cake stays delightful for longer:
- Room Temperature: If the pumpkin pie cake has been left out at room temperature but still remains safe to eat, you can store it covered at room temperature for up to 2 hours. After this time, it’s best to transfer it to the refrigerator.
- Refrigeration: For longer storage, refrigerate the pumpkin pie cake. Allow it to cool completely, then cover the pan or transfer the slices to an airtight container. The cake can be refrigerated for up to 4 days.
- Freezing: If you have more cake than you can enjoy within a few days, freezing is a great option. Wrap individual slices tightly with plastic wrap and place them in a freezer-safe container. The cake can be frozen for up to 2-3 months.
- Thawing: When ready to enjoy the frozen pumpkin pie cake, thaw it in the refrigerator overnight. This gradual thawing process helps preserve the cake’s texture and flavor.
By following these storage instructions, you can ensure that your pumpkin pie cake remains fresh, moist, and delicious for later indulgence. Whether you savor it slowly over a few days or save some for a special occasion, proper storage will help maintain the cake’s quality.
Conclusion
I’ve shared a delightful twist on the classic pumpkin pie with these pumpkin pie cake recipes. By combining the creamy goodness of pumpkin pie with a buttery cake crumble topping, this dessert is a Thanksgiving game-changer. The easy preparation method and the ability to serve up to 20 portions make it a crowd-pleaser. From essential equipment to detailed baking instructions, creating this moist and flavorful dessert is a breeze. Don’t forget to check for doneness and cool the cake completely for the best texture and taste. With make-ahead tips and storage instructions provided, you can enjoy this delectable treat stress-free. Try out these pumpkin pie cake recipes for a delicious and impressive dessert that will surely be a hit at any gathering.
