Pumpkin Cake

Pumpkin cake has been a family favorite of ours for years.  We actually stopped making pumpkin pie and make this instead every year for Thanksgiving!  Yes, it is that good.

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If you’ve tried my pumpkin gingersnap cookie recipe, I may remember that I mentioned how my mom loves pumpkin any time of year.  She is no respecter of seasons when it comes to pumpkin!  I generally only make it in the fall, but if you happen to get a craving for this dessert in the middle of the summer, then you wouldn’t be the first! *wink*

There are three steps to this recipe, but all of them are easy.  Below are the ingredients you’ll need to make this delicious dessert.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities, full instructions and tips for success.

Pumpkin Cake

• Boxed Yellow Cake Mix – This recipe uses a boxed cake mix for both the bottom layer and the crumb topping.
• Butter – I’ve used both salted and unsalted in this pumpkin cake. If you use salted, you will just skip adding it.
• Canned Pumpkin – Be sure you are using canned pumpkin, not canned pumpkin pie filling. The latter has extra spices already added which will affect the flavor of this recipe if used as a substitute.
• Evaporated Milk – Using evaporated milk in this recipe gives a creamier texture.
• Milk – I use whole milk for a richer, creamier taste but a lower fat milk is fine too.
• Brown Sugar – Light or dark will work.
• White Sugar
• Eggs
• Cinnamon
• Cloves
• Nutmeg
• Allspice
• Salt
• Vanilla – I used to buy imitation vanilla and it does work fine, but I prefer real vanilla in baking and feel like it just takes any dessert up a notch.

Recommended Kitchen Tools

• 9×13 metal baking pan
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons

How to Make Pumpkin Cake

Preheat the oven to 350 degrees F. Line a 9×13 pan with tin foil and spray with cooking spray.

In a small bowl, measure 1 cup of the dry cake mix, 1/4 c. melted butter, cinnamon, cloves, nutmeg and allspice.  You do not need to sift the cake mix. Mix together until combined.  Set aside.

In a medium bowl, mix remaining cake mix, 1 egg and 1/2 c. melted butter.

Drop by large spoonfuls into the bottom of a 9×13 pan and press into an even layer.

In a medium bowl, beat together the pumpkin, salt, 2 eggs, vanilla, brown sugar, sugar, evaporated milk and milk.  You can do this by hand or with a hand mixer, but because it is liquidy, it tends to splatter a little bit.  Pour over the bottom layer.

Sprinkle the spiced mixture over the pumpkin layer using your hands.  You don’t want it to be fine crumbs or large chunks–somewhere in between.

Bake at 350 degrees F for 1 hour and 5 minutes.  Remove from the oven and let it cool completely before serving.  Serve with whipped cream or vanilla ice cream.

So let’s break this deliciousness down:

Seriously, guys, I would not lead you astray!  Make this for Thanksgiving or your next holiday party and everyone will be asking for the recipe.

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