"Yummy" Pumpkin Pie Cake
A rich and moist pumpkin pie cake combining spiced pumpkin filling with a buttery cake topping, perfect for fall gatherings and dessert lovers seeking warm, comforting flavors.
Ingredients
Instructions
- Beat together pumpkin, eggs, sugar, milk, cinnamon, and nutmeg.
- Pour the mixture into a 9 x 13-inch ungreased pan.
- Sprinkle yellow cake mix over the pumpkin mixture.
- Sprinkle with chopped nuts on top.
- Bake at 350°F for an hour or longer.
- Test with a toothpick; when it comes out clean, the cake is done.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're short on time, you can substitute a store-bought yellow cake mix for the one in the recipe. To enhance the spiciness, feel free to add a pinch of ground cloves or allspice. Make sure to beat the mixture well to ensure a fluffy texture in your cake.
Serving Suggestions
Serve this delicious pumpkin pie cake warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a delightful afternoon treat. For an extra festive touch, consider serving alongside a slice of Moist Lemon Cake for a refreshing contrast.
Storage & Reheating
Store any leftover pumpkin pie cake in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual slices for about 20-30 seconds or until warmed through. Alternatively, you can place it in a 350°F oven for about 10-15 minutes for a more evenly heated slice.
Nutrition & Diet Analysis (per serving)
Each serving of "Yummy" Pumpkin Pie Cake contains roughly 319 calories, with 4g protein, 47g carbohydrates, and 13g fat. It is a good source of calcium (13% of the Daily Value), iron (11% of the Daily Value), and dietary fiber (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 use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth. One medium-sized pumpkin yields about 2 cups of puree, which should be enough for this recipe. Adjust the sweetness and spices to taste, as fresh pumpkin can vary in flavor compared to canned.
What type of nuts works best in this recipe?
Chopped pecans or walnuts are excellent choices for this pumpkin pie cake, adding a nice crunch and flavor. If you prefer a nut-free version, you can skip the nuts entirely or substitute with pumpkin seeds for a similar texture without allergens.
Can I make this cake ahead of time?
Absolutely! This pumpkin pie cake can be made a day in advance. After baking, let it cool completely, then cover and refrigerate. It tastes just as delicious the next day, making it perfect for gatherings or holiday meals when you want to save time.
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).