Kathy'S Pumpkin Pie Cake
A moist, flavorful pumpkin pie cake with a spiced cake base, perfect for fall gatherings and pumpkin lovers seeking a comforting dessert.
Ingredients
Instructions
- Mix the yellow or spice cake mix (except 1 cup), melted butter, and beaten egg well.
- Pat the mixture into an ungreased 9 x 13-inch pan.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the cake mix before combining it with the other ingredients. If you prefer a lighter texture, substitute half of the melted butter with applesauce. This cake can also be made gluten-free by using a gluten-free cake mix. Ensure to mix well but avoid overmixing to keep it fluffy.
Serving Suggestions
This Pumpkin Pie Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Georgia Powell'S Seven Layer Salad for a complete meal. Enjoy it as a dessert or a sweet treat during coffee breaks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. You can also serve it cold, as it tastes great straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy'S Pumpkin Pie Cake contains roughly 457 calories, with 5g protein, 50g carbohydrates, and 27g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare this Pumpkin Pie Cake a day in advance. Just ensure it is stored properly in the refrigerator. This allows the flavors to meld, and it can be served chilled or reheated for a warm treat.
Can I freeze this cake?
Absolutely! You can freeze the Pumpkin Pie Cake for up to three months. Make sure to wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. Thaw it in the refrigerator before serving for best results.
What can I use instead of a beaten egg?
If you need an egg substitute, you can mix 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will help bind the ingredients together while adding a hint of sweetness to the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).