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Description
A delightful dessert that merges the creamy texture of pumpkin pie with the fluffy crumb of cake. This recipe offers a comforting taste of fall, perfect for any occasion.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1/3 cup melted butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Optional: Pecan halves for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the cake mix and melted butter. Mix until crumbly.
- Press about two-thirds of the crumb mixture evenly into the bottom of the prepared baking pan.
- In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.
- Pour the pumpkin mixture evenly over the crumb base in the pan.
- Sprinkle the remaining one-third of the crumb mixture over the top of the pumpkin layer. Add pecan halves if desired.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before cutting and serving.
Notes
- For a richer flavor, you can add a tablespoon of bourbon to the pumpkin filling.
- Serve with whipped cream or vanilla ice cream for an extra treat.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg