Pumpkin Pie Cake Dessert
A luscious layered dessert combining pumpkin pie flavors with cake, perfect for autumn gatherings and holiday celebrations, offering a moist, spiced treat with creamy pumpkin filling.
Ingredients
Instructions
- Mix together the cake mix (reserving 1 cup) with the melted butter, 2 eggs, and spread this mixture in the bottom of a greased 9 x 13-inch pan.
- In a separate bowl, combine the pumpkin pie mix, evaporated milk, sugar, remaining eggs, and oleo; mix well.
- Pour the pumpkin mixture over the cake layer in the pan.
- Sprinkle the reserved 1 cup of cake mix over the pumpkin layer.
- Bake at 350°F (175°C) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving. Optional: top with whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the pumpkin mixture. If you don’t have evaporated milk, regular milk or a dairy-free alternative can work as a substitute, but the texture may vary slightly. You can also use a spice cake mix for added depth. Be careful not to overmix the batter, as this can affect the cake's texture.
Serving Suggestions
Serve the pumpkin pie cake dessert chilled or at room temperature, with a dollop of whipped cream on top for added indulgence. It pairs beautifully with a scoop of vanilla ice cream or can be enjoyed alongside a warm beverage like apple cider. For a festive touch, consider garnishing with a sprinkle of cinnamon or nutmeg.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual slices in the microwave for about 20-30 seconds, or until heated through. This dessert can also be enjoyed cold, making it a versatile treat for any occasion.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Cake Dessert contains roughly 319 calories, with 6g protein, 65g carbohydrates, and 5g fat. It is a good source of calcium (14% of the Daily Value) and protein (11% 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 pumpkin pie mix?
Yes, you can use fresh pumpkin puree instead of pumpkin pie mix, but you will need to add spices like cinnamon, nutmeg, and ginger to replicate the flavor. Additionally, adjust the sugar content to match your taste, as pumpkin puree is less sweet than pre-mixed pumpkin pie filling.
What can I do if I don't have oleo?
If you don’t have oleo (margarine), you can substitute it with an equal amount of unsalted butter or a dairy-free margarine if you prefer a vegan option. This will still provide the necessary fat for moisture and flavor in the dessert.
How do I know when the dessert is done baking?
The pumpkin pie cake is done when the edges are set, and a toothpick inserted in the center comes out clean. Keep an eye on it during the last few minutes of baking, as every oven can vary slightly in temperature.
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).