This delightful pumpkin pie sheet cake combines the richness of traditional pumpkin pie with the fluffy texture of a sheet cake. Perfect for feeding a crowd during holiday gatherings, it's a unique twist on two beloved desserts.
Most of the ingredients for this recipe might already be in your pantry or fridge. However, you might have to look for a yellow cake mix and pumpkin puree if these are not commonly used in your home. These ingredients are usually found in the baking aisle of most supermarkets. Don't forget to also check for the specific spices like pumpkin pie spice, which are essential for getting that distinct pumpkin pie flavor.
Ingredients for the Pumpkin Pie Sheet Cake
Yellow cake mix: A base for our sheet cake, providing a sweet and fluffy texture.
Butter: Adds richness and helps in binding the cake mix.
Egg: Acts as a binding agent for the cake mix.
Pumpkin puree: Gives the cake its distinct pumpkin flavor and moisture.
Evaporated milk: Used in the pumpkin layer to create a creamy texture.
Sugar: Adds sweetness to the pumpkin layer.
Cinnamon: Provides a warm spicy flavor.
Salt: Enhances the other flavors in the cake.
Pumpkin pie spice: A mix of spices that gives the cake its signature taste.
Whipping cream: For serving, adds a creamy contrast to the spicy cake.
Caramel sauce: For serving, gives a sweet and sticky finish to each slice.
One reader, Cleopatra Gatlin says:
This pumpkin pie sheet cake recipe is a game-changer! The layers are perfectly balanced, and the pumpkin spice flavor is divine. The cake is moist and the pumpkin layer is rich and creamy. Topped with whipped cream and caramel sauce, it's a slice of autumn heaven!
Techniques Required for Making Pumpkin Pie Sheet Cake
How to preheat the oven: Preheat the oven to 350 degrees F before starting the baking process. This ensures that the oven reaches the desired temperature for baking the pumpkin pie sheet cake.
How to lightly grease a large jelly roll pan: Use a small amount of butter or cooking spray to coat the surface of the jelly roll pan to prevent the cake from sticking during baking.
How to mix the cake base layer: Combine the yellow cake mix, butter, and egg in a medium bowl until well blended. Press this mixture into the prepared jelly roll pan to form the base layer for the pumpkin pie sheet cake.
How to mix the pumpkin layer: In a large bowl, mix together the pumpkin puree, eggs, evaporated milk, sugar, cinnamon, salt, and pumpkin pie spice until the mixture is smooth and well combined.
How to spread the pumpkin mixture over the cake base layer: Once the cake base layer is prepared, evenly spread the pumpkin mixture over it, ensuring that it covers the entire surface of the cake.
How to bake the pumpkin pie sheet cake: Place the prepared cake in the preheated oven and bake for 60 minutes, or until an inserted toothpick comes out clean. This ensures that the cake is fully cooked and set.
How to cool the pumpkin pie sheet cake: Allow the baked cake to cool completely before serving. This helps to set the cake and enhances its flavor and texture.
How to serve the pumpkin pie sheet cake: Serve the cooled cake with a dollop of whipping cream and a drizzle of caramel sauce, if desired, to add a delightful finishing touch to the dessert.
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!
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)
- 1½cupssugar
- 2tspcinnamon
- 1tspsalt
- 2tsppumpkin pie spice
- whipping cream,to serve, optional
- caramel sauce,to serve, optional
Instructions
-
Preheat the oven to 350 degrees F.
-
Lightly grease a large jelly roll pan.
-
In a medium bowl mix together cake mix, butter, and egg. Press the mixture into the prepared pan.
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In a large bowl, mix the pumpkin puree, eggs, evaporated milk, sugar, cinnamon, salt, and pumpkin pie spice until smooth.
-
Spread the mixture over the cake base layer.
-
Bake for 60 minutes until an inserted toothpick comes out clean.
-
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
Helpful Technique Tip for Pumpkin Pie Sheet Cake Recipe
When preparing the pumpkin layer for your pumpkin pie sheet cake, ensure that all ingredients are thoroughly mixed until smooth. This will not only ensure that the flavors are well combined, but also that the texture of the pumpkin layer is consistent. Using a whisk or an electric mixer can help achieve this smooth consistency. Additionally, when pressing the cake mix into the pan, aim for an even layer. This will help the cake to bake evenly and ensure that every bite has the perfect balance of cake and pumpkin.
Time-Saving Tips for Making Pumpkin Pie Sheet Cake Recipe
Prep ahead: Prepare the cake base and pumpkin layer the night before and store them separately in the refrigerator. This will save you time on the day of baking.
Use store-bought cake mix: Opt for a quality store-bought cake mix for the base layer to cut down on prep time without compromising on taste.
Organize ingredients: Before you start, gather all the ingredients and equipment needed for the recipe. This will streamline the cooking process and minimize the chances of overlooking an essential component.
Bake in advance: If you're planning for a special occasion, bake the pumpkin pie sheet cake a day ahead and store it in the refrigerator. This allows the flavors to meld and gives you more time to focus on other meal preparations.
Invest in quality tools: Quality baking tools and equipment can make the process more efficient and enjoyable. Consider investing in a good quality jelly roll pan and mixing bowls for better results.
Multi-task: While the cake is baking, use that time to prepare the whipping cream and caramel sauce. This way, everything will be ready to serve once the cake has cooled.
Substitute Ingredients For Pumpkin Pie Sheet Cake Recipe
yellow cake mix - Substitute with spice cake mix: The spice cake mix will add warm and cozy flavors that complement the pumpkin layer.
butter - Substitute with margarine: Margarine can be used as a substitute for butter in baking to achieve a similar texture and flavor.
egg - Substitute with applesauce: Applesauce can be used as a binding agent in place of eggs, especially in baked goods like cakes.
pumpkin puree - Substitute with butternut squash puree: Butternut squash has a similar texture and flavor to pumpkin, making it a great substitute in pumpkin recipes.
evaporated milk - Substitute with coconut milk: Coconut milk can add a rich and creamy texture to the pumpkin layer, similar to evaporated milk.
sugar - Substitute with maple syrup: Maple syrup can add a unique sweetness and depth of flavor to the pumpkin layer.
cinnamon - Substitute with nutmeg: Nutmeg has a warm and slightly sweet flavor that can be used as a substitute for cinnamon in pumpkin recipes.
pumpkin pie spice - Substitute with allspice: Allspice can provide a similar warm and aromatic flavor profile to pumpkin pie spice.
whipping cream - Substitute with coconut cream: Coconut cream can be whipped and used as a dairy-free alternative to whipping cream.
caramel sauce - Substitute with maple syrup: Maple syrup can add a rich and sweet flavor similar to caramel sauce.
Presentation Ideas for Pumpkin Pie Sheet Cake
Elevate the plating: Create a visually stunning presentation by using edible flowers and gold leaf to add a touch of elegance to the dish.
Incorporate artistic drizzling: Use a caramel sauce to create intricate designs on the plate, adding a beautiful and appetizing element to the presentation.
Utilize negative space: Embrace the concept of minimalism by allowing the dessert to stand out against a clean, white plate, highlighting its vibrant colors and textures.
Garnish with precision: Add a sprinkle of cinnamon and a dusting of powdered sugar with meticulous attention to detail, enhancing the overall visual appeal of the dish.
Balance the composition: Arrange the dessert with a harmonious balance of colors and shapes, ensuring that each element complements the others for a visually striking presentation.
Essential Tools for Making Pumpkin Pie Sheet Cake
- Oven: An essential appliance for baking and roasting dishes.
- Jelly roll pan: A shallow baking pan used for making sheet cakes, jelly rolls, and other baked goods.
- Medium bowl: Used for mixing and combining ingredients for the cake base layer.
- Large bowl: Ideal for mixing and blending the ingredients for the pumpkin layer.
- Whisk: Used for mixing and incorporating ingredients smoothly.
- Toothpick: Used to check the doneness of the cake by inserting it into the center and ensuring it comes out clean.
- Spatula: Helpful for spreading and smoothing the pumpkin layer over the cake base.
- Measuring cups and spoons: Essential for accurately measuring the ingredients for the recipe.
- Mixing spoon: Used for stirring and combining ingredients in the bowls.
- Cooling rack: Used to cool the sheet cake after baking, allowing air to circulate around it.
Storing and Freezing Pumpkin Pie Sheet Cake
- Allow the pumpkin pie sheet cake to cool completely to room temperature before storing or freezing.
- To store in the refrigerator, cover the cake tightly with plastic wrap or aluminum foil. It will keep well in the fridge for up to 5 days.
- For longer storage, you can freeze the cake:
- Cut the cake into individual serving-sized pieces.
- Wrap each piece tightly in plastic wrap, making sure there are no air pockets.
- Place the wrapped pieces in a freezer-safe container or freezer bag, labeling it with the date.
- Freeze for up to 2-3 months for best quality.
- To thaw frozen pumpkin pie sheet cake, transfer the desired number of pieces to the refrigerator and let them thaw overnight.
- You can also thaw individual pieces at room temperature for about an hour before serving.
- For best results, wait to add the whipping cream and caramel sauce toppings until you're ready to serve the thawed cake.
- If you need to store leftover cake that already has the toppings, refrigerate it promptly and consume within 1-2 days for optimal taste and texture.
How To Reheat Leftover Pumpkin Pie Sheet Cake
The best way to reheat leftover pumpkin pie sheet cake is to preheat your oven to 350°F (175°C). Place the desired portion of the cake on a baking sheet lined with parchment paper or aluminum foil. Cover the cake loosely with foil to prevent it from drying out or browning too much. Bake for 10-15 minutes, or until the cake is heated through and the filling is warm and gooey.
If you prefer a quicker method, you can reheat individual slices of pumpkin pie sheet cake in the microwave. Place a slice on a microwave-safe plate and heat it on high power for 30-45 seconds, or until it reaches your desired temperature. Be careful not to overheat the cake, as it may become rubbery or dry.
For a crispy top layer, you can reheat the pumpkin pie sheet cake under the broiler. Place the cake on a baking sheet and broil it for 1-2 minutes, or until the top is lightly browned and crispy. Keep a close eye on the cake to prevent it from burning.
If you have a large portion of leftover pumpkin pie sheet cake, you can reheat it in a slow cooker. Place the cake in the slow cooker and cover it with the lid. Heat on low for 1-2 hours, or until the cake is heated through and the filling is warm and gooey. This method is perfect for keeping the cake warm and moist for an extended period.
For a quick and easy serving option, you can enjoy leftover pumpkin pie sheet cake cold straight from the refrigerator. The flavors will have melded together, and the cold cake will have a delightful texture. Top with a dollop of whipped cream and a drizzle of caramel sauce for an indulgent treat.
Interesting Fact About Pumpkin Pie Sheet Cake
The pumpkin pie sheet cake recipe is a delightful twist on the traditional pumpkin pie. It combines the flavors of a classic pumpkin pie with the ease of a sheet cake, making it perfect for serving a crowd. This dessert is a great option for fall gatherings and holiday celebrations, as it offers a delicious and convenient way to enjoy the flavors of pumpkin pie. Plus, the addition of whipping cream and caramel sauce adds a delightful touch of sweetness and richness to the dessert.
Is Making Pumpkin Pie Sheet Cake at Home Cost-Effective?
This pumpkin pie sheet cake recipe is quite cost-effective for a household. The ingredients, such as pumpkin puree, eggs, and sugar, are affordable and readily available. The total cost for a household of 4 people is approximately $10-$15, making it a budget-friendly dessert option. The versatility of this recipe also adds value, as it can serve as a delightful dessert for various occasions. Overall Verdict: 9/10.
Is This Pumpkin Pie Sheet Cake Healthy or Unhealthy?
This pumpkin pie sheet cake recipe, while undeniably delicious, is not particularly healthy. The base layer consists of a yellow cake mix, which is typically high in sugar and refined carbohydrates. The pumpkin layer also contains a significant amount of sugar, along with evaporated milk, which is high in calories and saturated fat. The addition of whipping cream and caramel sauce as toppings further increases the calorie and sugar content of the dessert.
To make this recipe healthier, consider the following suggestions:
- Replace the yellow cake mix with a whole wheat or almond flour-based cake mix to increase fiber and nutrient content
- Reduce the amount of sugar in the pumpkin layer by using a sugar substitute or increasing the amount of pumpkin puree
- Use low-fat or non-dairy evaporated milk to decrease the saturated fat content
- Opt for a lighter whipped topping, such as whipped coconut cream or Greek yogurt, instead of traditional whipping cream
- Drizzle the cake with a small amount of pure maple syrup instead of caramel sauce, or omit the topping altogether
By making these adjustments, you can create a more nutritious version of this pumpkin pie sheet cake that still satisfies your sweet tooth without compromising your health goals.
Editor's Opinion on This Pumpkin Pie Sheet Cake Recipe
This pumpkin pie sheet cake recipe is a delightful twist on the classic pumpkin pie. The combination of the moist yellow cake base and the creamy pumpkin layer creates a harmonious blend of flavors and textures. The warm spices and rich pumpkin puree are perfectly balanced, resulting in a decadent dessert that is sure to impress. The addition of whipped cream and caramel sauce adds a luxurious touch, elevating the overall experience. It's a wonderful option for fall gatherings or holiday celebrations, and it's bound to become a new seasonal favorite.
Enhance Your Pumpkin Pie Sheet Cake Recipe with These Unique Side Dishes:
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Why trust this Pumpkin Pie Sheet Cake Recipe:
This recipe is a guaranteed crowd-pleaser, as it combines the convenience of a sheet cake with the warm, comforting flavors of pumpkin puree, cinnamon, and pumpkin pie spice. The base layer, made with a classic yellow cake mix, provides a delightful contrast in texture and flavor. The use of evaporated milk adds a rich creaminess to the pumpkin layer. With the addition of whipping cream and caramel sauce for serving, this recipe promises a delightful and indulgent dessert experience.
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