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.
Preheat the oven to 350 degrees F.
In a small bowl, measure 1 cup of the dry cake mix, 1/4 c. melted butter, cinnamon, cloves, nutmeg and allspice. 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. (I recommend lining it with tin foil and spraying with cooking spray.)
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. We like it with whipped cream on top but vanilla ice cream is really yummy too!
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.
Butter bottom layer, pumpkin-y middle and a spiced top make this pumpkin cake so good you may not want any pumpkin pie.
- 1 box yellow cake mix
- 1/4 c butter, melted
- 1 Tbsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1 egg
- 1/2 c butter, melted
- 2 c. pumpkin
- 1/8 tsp salt
- 2 eggs
- 1 tsp vanilla
- 1/2 c brown sugar
- 1/2 c sugar
- 1/2 c evaporated milk
- 1/2 c milk
Preheat oven to 350 degrees F.
In a small bowl, mix 1 cup dry yellow cake mix with 1/4 c. melted butter, cinnamon, cloves, nutmeg and allspice, Set aside.
In a medium bowl, mix remaining cake mix, 1 egg and 1/2 c. melted butter. Press into the bottom of a 9×13 pan. (I recommend lining it with tin foil and spraying it with cooking spray.)
In a medium bowl, beat together pumpkin, salt, 2 eggs, vanilla, brown sugar, sugar, evaporated milk and milk.
Pour the pumpkin mixture over the crust pressed in the bottom of the pan.
Sprinkle spiced cake mix from step 2 over the top.
Bake for 60-65 minutes.
Let cool before serving with whipped cream or vanilla ice cream.
If you’re looking for a few more yummy Thanksgiving dessert options, check these out: