Pumpkin Pie Spice Cake
A moist, flavorful pumpkin spice cake with a creamy filling and a tender crumb, perfect for fall gatherings and holiday celebrations. Spiced with pumpkin pie flavors.
Ingredients
Instructions
- Mix the canned pumpkin, pumpkin pie spice, eggs, milk, salt, and sugar well.
- Pour the mixture into a greased 9 x 13-inch baking pan.
- Melt the butter and add it to the yellow cake mix.
- Crumble the cake mix over the pumpkin mixture.
- Bake for 45 minutes at 350°F.
Tips & Substitutions
For a richer flavor, consider using freshly grated nutmeg along with the pumpkin pie spice. If you don’t have a large can of pumpkin, you can use homemade pumpkin puree instead. Also, to make this cake a bit denser, try adding 1/2 cup of unsweetened applesauce to the mixture. This recipe is a great way to use leftover pumpkin after making American recipes like pumpkin pie.
Serving Suggestions
Serve this cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with coffee or chai tea, enhancing the spices in the cake. For a festive touch, sprinkle some extra pumpkin pie spice on top before serving. This cake is perfect for fall gatherings or as a delightful finish to a meal featuring Nancy'S Fudge Cookies.
Storage & Reheating
Store any leftover Pumpkin Pie Spice Cake in an airtight container in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for 20-30 seconds or until warmed through. Alternatively, you can enjoy it cold or at room temperature for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Spice Cake contains roughly 190 calories, with 4g protein, 41g carbohydrates, and 4g fat. It is an excellent source of vitamin A (88% of the Daily Value), iron (37% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2033mg per serving (88% 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 a different type of milk in this recipe?
Yes, you can substitute the large can of milk with almond milk, coconut milk, or any type of milk you prefer. Just ensure it's unsweetened if you want to keep the sugar level balanced. Each milk will add a different flavor profile, so choose one that complements your taste.
How do I know when the cake is done baking?
To check if your Pumpkin Pie Spice Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake up to a day in advance. Just bake it, let it cool completely, and then cover it tightly with plastic wrap. Store it in the refrigerator. You can serve it chilled or reheat it later for a warm dessert.
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).