This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
The BEST pumpkin pie cake ever! Mom’s recipes are truly everyone’s favorites and we couldn’t wait to share with you this one!
I love my mom. I bet you love your mom too, but I just truly adore mine. She’s so darn giving, slow to get angry, and quick to give love. She’s a fantastic listener and good mercy is she a hard worker. My mom keeps the best garden all summer long, freezes, cans and stores like all of it, which is pretty amazing considering her garden is bigger than most back yards. But outside of all of that I love my mom’s cooking. Well, not goulash, but the rest. Like this pumpkin pie cake recipe.
Mom grew up in a little farming town and so her meals are good, basic, home cookin’ meals and I love that. Her cheesy rice and ground beef casserole and taco stew are literally our top two recipes on the site and many of her others are up there as well. How awesome is that?
It only uses a few ingredients and it literally tastes like pumpkin pie but with a soft, delicate texture of a cake. So the pie haters can still have their pumpkin without the texture issue of the pie filling. Which I honestly don’t understand as I’ve really grown to adore pumpkin pie, but to each his own.
Is Pumpkin Good For You?
Eating pumpkin is good for the heart.
It is packed with fiber, potassium, and vitamin C.
Pumpkin is rich in Vitamin A which is good for your eyes.
Does Pumpkin Pie Need to Be Refrigerated?
Because pumpkin pie is made with eggs and milk, it should be kept in the refrigerator after baking.
Pumpkin Pie will keep for 3-4 days in the refrigerator.
Can Pumpkin Pie Cake Be Frozen?
Pumpkin pie cake will freeze very well.
Just wrap it tightly in plastic wrap or foil and freeze for up to 2-3 months.
Pumpkin Pie Cake
Pumpkin Pie Cake
Ingredients
- 1/2 Cup Butter, softened
- 1 1/2 Cup Sugar
- 1 Can Pumpkin, 15 ounce
- 3 Eggs
- 1 Can Evaporated Milk, 12 ounces
- 1 teaspoon Salt
- 3 teaspoons Pumpkin Pie Spice , * see note
- 1 Package Yellow or Spice Cake Mix
Instructions
- Preheat the oven to 350 degrees and spray a 9×13″ baking pan with nonstick spray.
- In the standing mixer, cream the butter and sugar until smooth.1/2 Cup Butter, 1 1/2 Cup Sugar
- Add the pumpkin and mix until smooth.1 Can Pumpkin
- Add the eggs, one at a time, mixing between.3 Eggs
- Add the evaporated milk.1 Can Evaporated Milk
- In a separate bowl, add the salt, pumpkin pie spice, and yellow cake mix.1 teaspoon Salt, 3 teaspoons Pumpkin Pie Spice , 1 Package Yellow or Spice Cake Mix
- Whisk together.
- Add the dry ingredients to the wet ingredients and beat until smooth.
- Pour into the pan and bake for 40-45 minutes.
- Serve warm with fresh whipped cream.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Crumb Muffins
I love when the air turns chilly and the wind starts to blog because I know it’s time for pumpkin crumb muffins again.
Pumpkin White Chocolate Granola Bars
It’s not just that these granola bars are homemade that makes them wonderful, it’s also those little bits of white chocolate that melt in your mouth!
This looks amazing! And I love that it uses a cake mix! Easy!!!
Recipe showed I large can of pumpkin which is 28oz so I used 2 small 15oz.. I seen ur post where it was 1 14oz.. Which was it?
My cake wasn’t done at 45 minutes,so I put it back in for 20 more minutes,not done,finally back in for 10 minutes done,baked it in a 9×13 pan at 350 so don’t know what happened.
Hi Olga,
I’m sorry that happened for you. Have you checked your oven and made sure that it’s staying at the same temperature? That’s a long time for a 9×13″ cake which generally is 30-35 min for baking and this recipe is 45 which should have been more than perfect as we’ve been doing it for 30 years. I would for sure check on that oven and make sure the door is never getting opened or the temperature will be lost. Good luck!
I am having the same problem…….mine has been in for almost 65 minutes, and just now finally getting done! Smells and looks yummy! Thank you for the recipe!
I’m having the same problem… The first one I made 1 lg can of pumpkin was way too much and it took over and hour to bake… It turned out more like a bread pudding. I tried it again but only used 1 1/2 can but it still too over an hour… ????
Sally, are you measuring the amount of Pumpkin or just using the can? I’m sorry you had poor results, I’m trying to figure out how to trouble shoot though as this is an old recipe we’ve all been making with perfect results for years so I am unsure what the issue is…
Measured the pumpkin purée, 1 1/2 cans of a 15oz can gives you 3 cups
I’m going to start testing and I’ll report back soon! Stick with me and we will figure it out. 🙂 For one thing, I know that my mom’s always comes out more like a pudding cake as in the bottom has a pumpkin layer, but mine is always cooked through, so maybe it’s actually my oven with the issues and I didn’t know until now. Yikes! Thanks for your patience and chat soon!
Hi Sally! I’ve been testing and testing over here and I’m pretty much eating a fat slice of humble pie and preparing to beg for your forgiveness, so here goes… In the holiday bustle I had written down 3 cups of the puree when I was measuring out cans, mistakenly too close to mom’s recipe which is in face 1 15 ounce can of pumpkin. I am totally embarrassed and just could not figure out the problem until it finally dawned on me what I had done. Please accept my apologies and I promise to not be so sloppy in note taking again.
Ok … Thank you… I will try it with the One can of pumpkin
I’ve made so much with one can these past few days just to make sure there’s no possible way for it to not work, and my neighbors are eating more cake than they ever imagined so I’m sure it will all be great. 🙂
There should be only 3 eggs, I just noticed that there was an error and it was showing up with half the recipe as double the amounts. Thanks for your patience~!
HI Kim, please see my note to Sally and accept my humble apologies.
Hi Olga, please see my note above to Sally and accept my apologies. The recipe has been corrected.
will this work in a bundt pan?
Sally, I’ve never made it in a bundt pan, and it’s texture is different than a bundt cake so I’d be a little worried. But, you can always try it and I’d love to hear if it works~
making it right now how about if I put it in two round cake dishes how long would it bake?
Hi Ashley,
I have not done it in two round pans so I’d hate to give you the wrong time, but if it were me I’d bake a few minutes longer for 8″ and about the same time for 9″ pans. Good luck!
Wow, I love how much pumpkin is in this recipe! I’m not too keen on Pumpkin pie, but I love the spices, so this cake version sounds like the perfect recipe for me 🙂
On this page, the sugar amount says 1 1/2; however on the main page of Yummly, it says 1/2. Just want to make sure that I do not add too much or too little. Thanks!
Oh, how interesting, it’s definitely 1 and 1/2. Thanks so much for checking!
Is large can (14 ozs.) of pure pumpkin or the can of pumpkin pie mix?
Hi Roseann, it’s just pumpkin puree but the pumpkin pie mix would work you just wont need all of the seasoning. 🙂
I think I’ll try this with a gluten free cake mix. I hoe it’s just as good!
Please share how it turns out!
Fresh pumpkin… still 3 cups?
As long as you’ve got it pureed it’s equal. 🙂