Why You’ll Love This Pumpkin Pie Cake Recipe
You’ll love this Pumpkin Pie Cake recipe for its perfect blend of flavors and textures. The creamy pumpkin base complements the spiced cake mix, creating a delightful contrast that keeps every bite interesting.
I adore how the crunchy walnuts add a satisfying crunch, enhancing the overall experience. Plus, the aroma that fills your kitchen while it bakes is simply irresistible.
It’s not just a dessert; it’s a cozy embrace of fall flavors that warms the heart. Whether you serve it warm with whipped cream or chilled, it’s sure to impress family and friends at any gathering.
You won’t regret trying it!
Ingredients of Pumpkin Pie Cake
Making a delicious Pumpkin Pie Cake is easier than you might think, and the ingredient list is quite straightforward. With a few simple pantry staples and some fresh pumpkin, you’ll be well on your way to creating a dessert that’s not just tasty but also a beautiful centerpiece for your table.
I mean, who can resist that warm, spiced aroma wafting through the house? Let’s explore what you’ll need to gather before you start baking this delightful fall treat.
Here’s what you’ll need:
- 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 pound butter, melted
- 1 1/2 cups chopped walnuts
Now, let’s talk about the ingredients a bit. The pumpkin puree is the star of the show, bringing that beautiful orange hue and rich flavor that screams autumn.
If you’re feeling adventurous, you could even use fresh pumpkin, but let’s be honest, sometimes we need all the shortcuts we can get. The yellow cake mix adds a lovely texture and sweetness without all the hassle of baking a cake from scratch.
And the walnuts? They’re not just for crunch; they add a nutty depth that elevates the dish. Just be mindful of any nut allergies if you’re serving this to a crowd. You want everyone to enjoy this treat, right?
How to Make Pumpkin Pie Cake
Making Pumpkin Pie Cake is a delightful experience, and it all starts with preheating your oven to 350 degrees. Trust me, you don’t want to skip this step; no one likes a cold cake.
While the oven is warming up, grab your trusty 9×13-inch baking pan and give it a good greasing. You can use butter or non-stick spray—whatever floats your boat. Now, let’s plunge into the mixing bowl.
In a large mixing 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 salt, and 2 teaspoons of cinnamon. You might find yourself getting a little nostalgic with that warm spice aroma already wafting through your kitchen.
Mix everything together until it’s well blended; you want a smooth and creamy texture. Pour this pumpkin goodness into your greased baking pan.
Now, here comes the fun part: sprinkle 1 (18-ounce) box of yellow cake mix evenly over the top. Don’t worry if it looks a little messy; that’s part of the charm. Next, grab 1 1/2 cups of chopped walnuts and sprinkle them over the cake mix. This is where you can really add some crunch and texture.
Finally, drizzle 1/2 pound of melted butter all over the top. Yes, I said half a pound—go big or go home, right?
Now, slide that pan into your preheated oven and let it bake for about an hour. The smell will be almost unbearable; you might find yourself pacing around like a kid waiting for Christmas morning.
Once it’s done, take it out and let it set for an hour before serving. This cake is scrumptious warm, but it’s also delightful chilled if you prefer.
When you’re ready to serve, consider drizzling some caramel sauce over each plate or just plop a dollop of whipped cream on top. I mean, who doesn’t love whipped cream?
Enjoy your masterpiece—it’s sure to be a hit at any gathering.
Pumpkin Pie Cake Substitutions & Variations
While the classic Pumpkin Pie Cake recipe is delicious as is, there are plenty of substitutions and variations that can elevate it to new heights.
For a gluten-free option, swap the yellow cake mix for a gluten-free blend. I love using maple syrup instead of sugar for a richer flavor.
You can also experiment with spices, adding nutmeg or ginger for an extra kick. If you’re nut-free, skip the walnuts or replace them with chocolate chips.
For a decadent twist, drizzle melted chocolate on top before serving. The possibilities are endless, and I encourage you to get creative!
What to Serve with Pumpkin Pie Cake
Serving Pumpkin Pie Cake is a delightful experience, and pairing it with the right accompaniments can elevate the dessert even further.
I love to serve it with a generous dollop of whipped cream on top, which adds a creamy texture that perfectly balances the spices. A drizzle of caramel sauce not only enhances the flavor but also adds a beautiful touch.
For a little crunch, I often toss on some extra chopped walnuts. If you’re feeling adventurous, a scoop of vanilla ice cream can make it a decadent treat.
Each of these options complements the cake beautifully!
Additional Tips & Notes
To guarantee your Pumpkin Pie Cake turns out perfectly every time, I recommend a few helpful tips. First, use fresh pumpkin puree if you can; it enhances flavor.
Verify your butter is melted but not hot to avoid cooking the batter. When mixing, don’t overbeat; just combine until smooth.
For added texture, feel free to swap walnuts with pecans or leave them out entirely. If you like it sweeter, a touch of brown sugar works wonders.
Finally, let it cool for an hour before serving—it helps the flavors meld beautifully. Enjoy your delicious creation with whipped cream or caramel drizzle!