Pumpkin Pie Cake

Ingredients:

  • 2 store bought pie crusts

  • 3 large eggs

  • 1/3 cup granulated sugar 

  • 1/2 cup packed dark brown sugar

  • 1/2 teaspoon salt

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon cinnamon

  • 1 tablespoon vanilla extract

  • 1 can pumpkin puree, 15 ounce

  • 1 can evaporated milk, 12 ounce

  • 1 box yellow cake mix, 15.25 ounce *see my modified update below this recipe

  • 1 cup butter, melted then slightly cooled *see my modified update below this recipe

  • Whipped cream for serving


Directions:

1. Follow instructions for both pie crusts for being refrigerated or frozen as to coming to room temperature before using.

2. Preheat oven to 350 degrees F.

3. Using a 9 inch x 13 inch oven proof casserole pan. Spray the pan with cooking spray and wipe up any excess oil with a paper towel. Place one rolled out pie crust in the bottom of the pan, up the sides and the side of one of the long ends. Place the second rolled out pie crust exactly the same way in the opposite long end, thus overlapping the first pie crust. Trim away the overlapping section and use some of the scraps to fill in any gaps on  all sides of the pan. Gentle press the pie crust into place and crimp down all the sides so they are only half way up each side of the pan (this is done so no crust will be exposed and end up burning).

4. In a large bowl, using a whisk, beat the eggs. Add the granulated sugar, brown sugar, salt, pumpkin pie spice, cinnamon and vanilla extract, whisk until combined. Add the pumpkin puree and evaporated milk. Whisk until well combined. Mixture will be very wet. Pour filling over the pie crust. 

5. Using a spoon, sprinkle the dry cake mix over the top and gentle level it out. Spoon the melted butter evenly over the top (some areas will not be covered in butter, that is ok). Bake for 75-80 minutes or until a knife inserted in the middle comes out wet but relatively clean. Remove pan from oven to a wire rack. Let cool for 2 hours. Serve with whipped cream. It’s ok to leave out for about two days, after that any leftovers should be refrigerated.

Notes: I recommend making this the day before. The flavors seem to be even better the next day and the cake has a chance to crystalize a bit giving the texture a nice crunch. Any kind of yellow cake mix will do, even perfectly moist or super moist will work. As an alternative you can try a spice cake mix. You can also serve the cake with chopped pecans over the top.

Update November 25, 2023: Could not find (15.25 ounce) yellow cake mix at the store. To my surprise all I could find was (13.25 ounce) cake mix. Talk about Shinkflation (a strategy that companies use by reducing a product’s size or quantity while keeping it’s price stable). So I modified the recipe if you can only find the smaller cake mix. The pumpkin pie cake still came out just right.

  • 1 box yellow cake mix, 13.25 ounce

  • 14 tablespoons butter, melted then slightly cooled