Pumpkin Pie Sheet Cake – a delicious recipe with cake mix, solid pack pumpkin, milk, eggs, sugar, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Spray pam on bottom of 13 X 9 cake pan.
3
In large bowl mix pumpkin, milk, eggs, sugar, pie spice, and salt. Beat with mixer until well blended. Pour into pan.
4
Sprinkle Dry Cake Mix evenly over mixture. Top with chopped nuts spread all over top.
5
Then sprinkle the melted butter or marjarine all over the nuts.
6
Pop into preheated ove for 50 to 55 minutes. (done when knife in middle comes out clean) You may have to cover edges with foil if they are browning too fast. Cool-cut-serve with whip cream or cool whip.
7
I like it warm.
8
Also, have tripled this recipe and froze prior to Thanksgiving and it remain great. So this can be a make ahead dessert. Refrigerate leftovers if there are any.
9
ENJOY! THIS RECIPE IS A KEEPER!
1011
kcal
Calories
73
g
Fat
82
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 1/2 ounce) box moist deluxe yellow cake mix, 1 (16 ounce) can solid pack pumpkin, 1 (12 ounce) can evaporated milk, 3 eggs, and more.
Yes, Pumpkin Pie Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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