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Hey hey it’s Tiffany from Creme de la Crumb! How’s Fall treating you so far?? My house is developing a perma-pumpkin-cinnamon smell and I’m loving every minute of it. This is my favorite time of year and I’m soaking it all up. And eating it all up.
This pumpkin pie sheet cake is incredibly easy to make and will make your house smell like Fall-heaven. Oh and did I mention that it tastes D-vine?! If you love pumpkin pie, you’ll love this. Except, possibly even more so because it’s a cross between pie and cake and there’s just really not much better than that.
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Pumpkin Pie Sheet Cake
Ingredients
Base Layer
- 1 (13.25-ounce) box yellow cake mix
- ½ cup melted unsalted butter
- 1 large egg
Pumpkin Layer
- 1 (29-ounce) can pumpkin puree
- 4 eggs
- 2 (12-ounce) cans evaporated milk
- 1 ½ cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet pan.
- In a medium bowl mix together 1 (13.25-ounce) box yellow cake mix, ½ cup melted unsalted butter, and 1 large egg. Press the mixture into the prepared pan.
- In a large bowl, combine 1 (29-ounce) can pumpkin puree, 4 eggs, 2 (12-ounce) cans evaporated milk, 1 ½ cups sugar, 2 teaspoons cinnamon, 1 teaspoon salt, and 2 teaspoons pumpkin pie spice. Using an electric hand mixer, mix until smooth.
- Spread the pumpkin mixture over the cake base layer. Bake for 60 minutes until an inserted toothpick comes out clean.
- Allow to cool completely, serve with whipping cream and caramel sauce if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
