Pumpkin Pie Sheet Cake

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.


Pumpkin Pie Sheet Cake
Recipe type: Dessert
Serves: 20
base layer
  • 1 box yellow cake mix
  • ½ cup butter, melted
  • 1 egg
pumpkin layer
  • 1 29-ounce can pumpkin puree
  • 4 eggs
  • 2 12-ounce cans evaporated milk
  • 1½ cups sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  1. Preheat oven to 350 degrees. Lightly grease a large jelly roll pan.
  2. In a medium bowl mix together cake mix, butter, and egg. Press mixture into prepared pan. (tip: use a rolling pin!)
  3. In a large bowl mix pumpkin puree, eggs, evaporated milk, sugar, cinnamon, salt, and pumpkin pie spice until smooth. Spread mixture over cake base layer. Bake for 60 minutes until an inserted toothpick comes out clean.
  4. Allow to cool completely, serve with whipping cream and caramel sauce if desired.

Recipe adapted from Jamie Cooks It Up


Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

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