Why You’ll Love this Pumpkin Pie Cake Recipe
When you take your first bite of this Pumpkin Pie Cake, you’ll instantly understand why it’s a favorite in my kitchen. The warm, cozy flavors of pumpkin and cinnamon wrap around you like a soft blanket, making it perfect for any occasion.
It’s incredibly easy to whip up, so I can spend less time in the kitchen and more time enjoying it with loved ones. The cake’s moist texture combined with crunchy walnuts creates a delightful contrast, and who can resist a drizzle of caramel or a dollop of whipped cream?
Trust me, you’ll want to make this again and again!
Ingredients of Pumpkin Pie Cake
When it comes to baking, the ingredients you choose can make all the difference, and that’s no exception for this Pumpkin Pie Cake. The combination of pumpkin and spices creates a warm hug for your taste buds, while the cake mix and walnuts add a lovely texture.
Plus, most of these ingredients are things you might already have on hand, making it a perfect go-to recipe for those last-minute dessert cravings. So, let’s explore the ingredient list you’ll need to create this cozy fall favorite.
Ingredients for Pumpkin Pie Cake:
- 1 (29 ounce) can pumpkin puree
- 1 (5 ounce) can evaporated milk
- 3 eggs, lightly beaten
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 (18 ounce) box yellow cake mix
- 1/2 lb butter, melted
- 1 1/2 cups chopped walnuts
Now, before you start gathering your ingredients, let’s think about a few things. If you’re not a fan of walnuts (or if someone in your household has a nut allergy, yikes), you can totally leave them out or substitute them with something like pecans or even chocolate chips for a sweeter twist.
Also, if you want to keep things a bit lighter, you could use a sugar substitute or even try a sugar-free cake mix. And, if you’re feeling adventurous, why not add a pinch of nutmeg or ginger to the spice mix?
Cooking is all about making it your own, so get creative. Just remember, the more you experiment, the more fun (and delicious) it can be. Happy baking!
How to Make Pumpkin Pie Cake
Making Pumpkin Pie Cake is a delightful experience, and it starts with some simple steps that will have your kitchen smelling like fall in no time. First things first, preheat your oven to 350 degrees Fahrenheit. This is where the magic begins.
While that oven is warming up, grab your trusty 9×13-inch baking pan and give it a good greasing. Trust me, you don’t want your beautiful cake to stick to the pan. Nobody likes a cake that plays hard to get.
Now, let’s get down to business with the pumpkin mixture. In a large bowl, combine 1 (29 ounce) can of pumpkin puree, 1 (5 ounce) can of evaporated milk, and 3 lightly beaten eggs. Add in 1 cup of sugar, 1/2 teaspoon of salt, and 2 teaspoons of cinnamon. Mix it all together until it’s nice and smooth. You want this mixture to be as rich and creamy as a cozy sweater.
Pour that luscious pumpkin filling into your greased pan, spreading it evenly to cover the bottom.
Next up, here comes the fun part—sprinkling. Grab your 1 (18 ounce) box of yellow cake mix and sprinkle it over the pumpkin layer like snow on a winter’s day. Then, take 1 1/2 cups of chopped walnuts and distribute them over the top. It’s like adding sprinkles to a cupcake—so much joy in those little bits.
Finally, drizzle 1/2 lb of melted butter over everything. Don’t be shy; let it soak in. Now, pop that pan into the oven for about 1 hour.
When it’s done, let it sit for an hour before serving, or chill it in the fridge if you prefer it cold. Top with a drizzle of caramel or a dollop of whipped cream, and you’ve got yourself a dessert that’s sure to impress, even if you do accidentally drop a spoonful of pumpkin on your shirt. Oops! Just think of it as adding a little character to your baking story. Enjoy every bite!
Pumpkin Pie Cake Substitutions & Variations
After you’ve mastered the delicious basics of Pumpkin Pie Cake, you might want to try some fun substitutions and variations to put your own twist on this delightful dessert.
For a gluten-free option, swap the yellow cake mix for a gluten-free blend. You can also experiment with flavored cake mixes, like spice or butterscotch.
If you’re not a fan of walnuts, pecans or almonds work beautifully too. For a richer taste, consider adding a splash of vanilla extract or a teaspoon of nutmeg.
Finally, for a healthier version, try reducing the sugar or using a sugar substitute. Enjoy your creativity!
What to Serve with Pumpkin Pie Cake
Pumpkin Pie Cake pairs wonderfully with a variety of delicious accompaniments that enhance its rich flavors.
I love serving it with a generous dollop of whipped cream, which adds a light, creamy contrast. A drizzle of caramel sauce elevates the sweetness and gives it a decadent touch.
For those who enjoy a bit of crunch, toasted pecans or walnuts on top make a delightful addition. If you want to balance the sweetness, a scoop of vanilla ice cream adds a rejuvenating element.
Finally, a sprinkle of cinnamon or nutmeg can brighten the dish, making every bite even more enjoyable.
Additional Tips & Notes
When serving Pumpkin Pie Cake, keep a few extra tips in mind to elevate your experience.
First, consider adding a sprinkle of nutmeg for an extra layer of warmth. If you love textures, try using pecans instead of walnuts for a delightful crunch.
Serve it warm with a scoop of vanilla ice cream, or go for a classic whipped cream topping. For a festive touch, drizzle caramel sauce on the plate before placing a slice on top.
Finally, if you have leftovers, store them in the fridge; it tastes even better the next day! Enjoy every delicious bite!