Pumpkin Pie Sheet Cake Recipe

Pumpkin Pie Sheet Cake Recipe

How To Make Pumpkin Pie Sheet Cake

A divine combo of cake and pie, this pleasant Pumpkin Pie Sheet Cake is an easy treat to make with a creamy pumpkin puree and pumpkin spice-flavored layer!

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes

Serves:

Ingredients

For Base Layer:

  • yellow cake mix,(1 box)
  • ½cupbutter,melted
  • 1egg

For Pumpkin Layer:

  • 29ozpumpkin puree,(1 can)
  • 4eggs
  • 1ozevaporated milk,(2 cans)
  • cupssugar
  • 2tspcinnamon
  • 1tspsalt
  • 2tsppumpkin pie spice
  • whipping cream,to serve, optional
  • caramel sauce,to serve, optional

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Lightly grease a large jelly roll pan.

  3. In a medium bowl mix together cake mix, butter, and egg. Press the mixture into the prepared pan.

  4. In a large bowl, mix the pumpkin puree, eggs, evaporated milk, sugar, cinnamon, salt, and pumpkin pie spice until smooth.

  5. Spread the mixture over the cake base layer.

  6. Bake for 60 minutes until an inserted toothpick comes out clean.

  7. Allow to cool completely, and serve with whipping cream and caramel sauce, if desired.

Recipe Notes

To easily press the mixture into the pan, use a rolling pin.

Nutrition

  • Calories: 131.21kcal
  • Fat: 5.87g
  • Saturated Fat: 3.39g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 1.64g
  • Polyunsaturated Fat: 0.39g
  • Carbohydrates: 18.87g
  • Fiber: 1.36g
  • Sugar: 16.53g
  • Protein: 1.97g
  • Cholesterol: 52.60mg
  • Sodium: 135.99mg
  • Calcium: 25.76mg
  • Potassium: 107.74mg
  • Iron: 0.83mg
  • Vitamin A: 376.81µg
  • Vitamin C: 1.80mg
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