Pumpkin Pie Cake Instead of pumpkin pie, try a pumpkin pie cake this year. All the flavor and goodness of pie but so much easier in cake form! I have to admit, I have not always been a fan of pumpkin pie but as I have gotten older and wiser I have come to understand the beauty of pumpkin pie and pumpkin in general. But I have to confess, I have never made a pumpkin pie. I have made pumpkin cheesecake, pumpkin bars, pumpkin cookies, pumpkin chili, pumpkin soup, pumpkin waffles and a few other pumpkins recipes. Just search pumpkin on the blog for more! But, amongst all those pumpkin recipes, you will not find a pumpkin pie recipe. The closest I’ve come is a pumpkin pie milkshake! True confession, I buy our pumpkin pie. Usually it comes from Costco. But this year, instead of buying a pumpkin pie, we’re having pumpkin pie cake! I’m all for helping make holiday cooking easier and pumpkin pie cake is one way to do it. You get all the same flavor and texture of pumpkin pie with a lot less work. There is no pie crust required. The cake is also super easy because it uses a cake mix. Part of the cake mix is added into the pumpkin mixture and the rest is saved to sprinkle over the top which creates a yummy topping to the cake. Before you bake it give it a nice bath in butter!Just like pumpkin pie, pumpkin pie cake is better when topped with whipped cream. And even better when you drizzle it with some caramel sauce. You can use store bought or this homemade caramel sauce recipe is the best! Then you know the drill, all that is left to do is add a fork! Pumpkin Pie Cake Print Prep time 15 mins Cook time 1 hour Total time 1 hour 15 mins Author: LeighAnne Wilkes Serves: 12 Ingredients 4 large eggs 1½ cups white sugar 2 tsps ground cinnamon 1 tsp salt 1 tsp ground ginger ½ tsp ground cloves 1 (29 oz) can pumpkin puree (not pumpkin pie filling) 2 (12 oz.) cans evaporated milk 1 (15.25 oz) package yellow cake mix, divided ½ C butter, melted whipped cream caramel sauce Instructions Preheat oven to 350 degrees F. Beat eggs in a bowl Whisk together sugar, cinnamon, salt, ginger and cloves in another bowl. Add sugar mixture and pumpkin into eggs. Mix until incorporated. Gradually add in evaporated milk into pumpkin mixture. Add in 1 C of cake mix to pumpkin mixture and stir to remove lumps. Pour into a greased 9 x 13 pan. Sprinkle remaining cake mix over the top and then drizzle butter over the top Bake for 1 hour or until set. Cool and then cut into bars. Top with whipped cream and caramel sauce 3.4.3177 Recipe from allrecipes.com Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Pumpkin Pie Cake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.