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
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Preheat the oven to 350 degrees F.
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Lightly grease a large jelly roll pan.
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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.
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Spread the mixture over the cake base layer.
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Bake for 60 minutes until an inserted toothpick comes out clean.
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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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