If you love pumpkin pie, then you’ll love this Pumpkin Pie Sheet Cake. Plus, it’s a perfect dish to take with you to a holiday dinner or party because it makes a large pan and will feed a lot of people.
My oldest daughter loved this dessert and asked a few times a day if she could eat more until it was gone. Here’s how to make the pumpkin pie sheet cake.
Pumpkin Pie Sheet Cake
This pumpkin pie sheet cake tastes just like pumpkin pie but with a sweet cake crust. It makes a large pan perfect to take to family holiday gatherings.
Ingredients
- CRUST:
- 1 box yellow cake mix (16.5 oz)
- 1/2 cup butter, softened
- 1 egg
- FILLING:
- 1 1/2 cups sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 4 eggs
- 1 can pure pumpkin (29 oz)
- 2 cans evaporated milk (12 oz)
Instructions
- To make the crust, pour the cake mix into a large mixing bowl and add the softened butter. Stir for about 30 seconds. Add in the egg and mix until combined.
- Press the crust onto a greased 13x18 baking sheet.
- In a small bowl, combine the sugar, salt, cinnamon, ginger and cloves. Set aside.
- To make the filling, in a large mixing bowl, add the eggs and beat for 1-2 minutes. Pour in the sugar spice mixture. Add in the pure pumpkin and mix. Add in the evaporated milk and mix until combined.
- Pour the filling over the crust and carefully place it in the oven. (Note: So I don't spill, I place the pan with the crust on the rack in my oven and pour the filling on top. Then I don't have to move the full pan from the counter to the oven.)
- Bake at 350 degrees for 55-60 minutes. To test if it's done, insert knife in the middle and if it comes out clean it's done.
- Cool, cut into squares and serve with whipped topping.
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We tried this tonight and it was delish! Thanks for a fun recipe!
I’m so happy to hear that you tried it and enjoyed it. Thanks for letting me know!