This super easy Pumpkin Pie Cake gives you the satisfaction of a pumpkin pie but without having to deal with crust-rolling. Just dump and bake. Plus, streusel=WIN. Add some vanilla ice cream on top and you will be in Thanksgiving heaven!
1boxyellow cake mixdivided (reserve 1 cup for topping)*
1/2cupbuttermostly melted
1eggbeaten
For the filling:
1(20-oz) canpumpkinNOT pumpkin pie filling
1 & 1/2cupssugar
4eggs
2teaspoonscinnamon
1teaspoonginger
1/4teaspooncloves
1/4teaspoonnutmeg
112-oz canevaporated milk
For the topping:
1cupyellow cake mix
1/4cupbuttercold, cut into chunks
1tablespooncinnamon
1/2cupsugar
Instructions
Grease a 9x13 inch pan and preheat the oven to 350 degrees F.
Measure out 1 cup of the yellow cake mix into a small mixing bowl. Set aside (it's for the top).
In a large bowl or stand mixer, beat together the remaining cake mix, melted butter, and egg (if your butter is very hot, wait until it cools before adding the egg. Or be impatient like me and add it while the mixer is on.)
Spread the mixture into the bottom of the prepared pan.
In the same bowl, add pumpkin, sugar, eggs, cinnamon, ginger, cloves, and nutmeg. Beat until combined, then add the evaporated milk. Beat well (careful not to splash).
Pour the mixture on top of the first layer.
Add the cut butter to the cake mix and use a pastry knife of fork to cut until it looks crumbly. (There should be pea-size pieces of butter).
Sprinkle this mixture over the cake.
In another small bowl, combine the cinnamon and 1/2 cup sugar. Sprinkle over the cake.
Bake at 350 for about 60-65 minutes, or until a toothpick comes out clean and the center is set.
Serve warm with ice cream or cold with whipped cream!
Video
Notes
This cake will only last 1-2 days on the counter. After that stick it in the fridge.*Cake mixes are getting smaller and smaller these days. They used to be 18.25 ounces (I think?) Now they are 15-16 ounces. Use the biggest one you can find. I think mine was 16.25.