Pilgrim Pumpkin Pie Cake
A rich, spiced pumpkin cake layered with moist cake mix, topped with nuts and served with whipped cream, perfect for fall gatherings and holiday celebrations.
Ingredients
Instructions
- Mix all ingredients except the cake mix and melted butter until well blended.
- Pour the mixture into a greased 9 x 13-inch pan.
- Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture.
- Drizzle the melted butter over the cake mix.
- Sprinkle chopped nuts on top, if desired.
- Bake at 325°F for 1 to 1 1/2 hours or until a knife inserted in the center comes out clean.
- Serve warm or cooled, with whipped cream.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. You can also substitute half of the evaporated milk with coconut milk for a unique twist. If you prefer a spicier pie, increase the ginger and cinnamon to taste. Make sure to blend the ingredients thoroughly to achieve a smooth consistency, and be careful not to overbake, as it can dry out the cake.
Serving Suggestions
This Pilgrim Pumpkin Pie Cake is delightful served warm with a dollop of whipped cream on top. For a festive touch, consider pairing it with a scoop of vanilla ice cream. It also goes well with spiced tea or black coffee. For a complete fall-themed meal, serve it alongside a salad dressed with Dream Fruit Dressing for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual servings in the microwave for about 30 seconds, or until warmed through. Alternatively, you can reheat the entire cake in a preheated oven at 325°F for about 15-20 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pilgrim Pumpkin Pie Cake contains roughly 659 calories, with 8g protein, 82g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (26% of the Daily Value), calcium (24% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and potassium. It also contributes 7g of dietary fiber toward your daily target.
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 cake ahead of time?
Yes, you can prepare this cake a day in advance. Just cover it tightly and store it in the refrigerator. It tastes great when chilled, but you can also warm it up before serving for a comforting treat.
What can I substitute for the nuts?
If you want to avoid nuts, you can simply omit them or replace them with seeds like pumpkin or sunflower seeds for added crunch. Dried cranberries or chocolate chips can also be a great addition for a different flavor.
Is there a gluten-free version of this recipe?
Absolutely! You can substitute the yellow cake mix with a gluten-free cake mix available at most grocery stores. Just be sure to check the other ingredients for gluten-free labeling, particularly the spices and canned goods.
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).