Lynn'S Pumpkin Pie Cake
Lynn's Pumpkin Pie Cake combines rich pumpkin flavor with warm spices and a buttery pecan topping, making it a perfect fall dessert for gatherings and holiday celebrations.
Ingredients
Instructions
- Beat together the pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, and nutmeg until well combined.
- Pour the mixture into a greased 9 x 13-inch cake pan.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Melt the butter and pour it over the cake mix.
- Sprinkle chopped pecans on top.
- Bake at 350°F for 1 hour until set and golden.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture. If you don’t have pecans, walnuts or almonds make great substitutes. Ensure the cake mix is spread evenly to create a nice texture. Be careful not to overmix the pumpkin mixture; a few lumps are okay. For added sweetness, drizzle some caramel sauce on top before serving.
Serving Suggestions
Serve this Pumpkin Pie Cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with coffee or tea, making it perfect for a cozy gathering. For a festive touch, consider sprinkling additional cinnamon on top or serving with a side of Easy Crowd Cake.
Storage & Reheating
Allow the Pumpkin Pie Cake to cool completely before storing. Cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. To reheat, place individual servings in the microwave for 20-30 seconds, or warm the entire cake in the oven at 350°F for about 15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lynn'S Pumpkin Pie Cake contains roughly 539 calories, with 5g protein, 66g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 497mg per serving (22% 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 use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree as a substitute for canned pumpkin. Just ensure it's cooked and pureed until smooth. One 15 oz. can of pumpkin is equivalent to about 2 cups of fresh pumpkin puree. You may need to adjust the liquid slightly if using fresh.
Is it necessary to use evaporated milk?
While evaporated milk gives a creamy texture, you can substitute it with regular milk or a non-dairy alternative like almond or soy milk. Keep in mind that using regular milk may result in a slightly less rich flavor, so consider adding an extra egg for thickness.
How can I make this recipe gluten-free?
To make this Pumpkin Pie Cake gluten-free, use a gluten-free yellow cake mix instead of regular cake mix. Additionally, ensure that all other ingredients, including the spices and canned pumpkin, are certified gluten-free. This way, you can enjoy a delicious dessert without the gluten.
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).