Pumpkin is always popular in the fall, so this luscious, moist Pumpkin Pie Cakeis the perfect dessert to serve from September through December. It’s fancy enough to serve guests or add to a holiday dessert buffet, but easy enough to prepare for a weeknight or weekend supper. It’s actually a cross between a cake and a pie, which will make everybody happy.

This luscious cake recipe was adapted from one I found online. I have made a few changes to accommodate my family’s tastes and easier preparation. This is definitely one to try.

16 Servings

1 1/2 cups half and half
1 cup brown sugar
3 eggs
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla
1 29 ounce can pure pumpkin, (not pumpkin pie mix)

1 cup melted butter, divided
1 15.25 ounce box yellow cake Mix

Sweetened whipped cream, for garnish
Freshly grated nutmeg, for garnish

1. Preheat oven to 350°.
2. Spray a 9" x 13" shallow glass baking dish with non-stick spray with flour. Set aside.
3. Measure the half and half, brown sugar, eggs, nutmeg, cinnamon, ginger, and vanilla in a mixing bowl; mix on low speed until smooth and well-mixed.
4. Mix in the pumpkin and 1/4 cup of the butter.
5. Pour the mixture into the prepared baking dish.
6. Sprinkle the cake mix over the surface of the pumpkin mixture.
7. Drizzle the remaining butter over all.
8. Bake 55-65 minutes or until set.
9. Remove from the oven and let cool thoroughly before cutting into 16 squares. Serve with a dollop of sweetened whipped cream and a sprinkling of nutmeg.

Amount Per Serving
Calories 283 Calories from Fat 135
Percent Total Calories From:
Fat 48% Protein 4% Carb. 49%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 8 g
Cholesterol 72 mg
Sodium 284 mg
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sugars 12 g
Protein 3 g

Vitamin A 237% Vitamin C 4% Calcium 0% Iron 7%