The Best Pumpkin Pie Cake Recipe | Easy Pumpkin Smash
The Best Pumpkin Pie Cake
If you've never eaten pumpkin pie cake, I am sorry. Also called pumpkin smash, it is a delicious marriage of cake and pumpkin pie filling. It is easy to prepare, inexpensive to make, and sure to be a crowd-pleaser.
Even if you've tried another pumpkin pie cake recipe before, please take the time to look at my recipe because it has a crucial extra step that sets it apart from the competition. Years ago, I learned a trick from the folks in America's Test Kitchen - cook pumpkin puree to remove that characteristic, unpleasant metallic taste. I applied this pumpkin pie tip to a pumpkin pie cake recipe to create the best ever pumpkin pie cake. Try it - you'll be glad you did.
Make sure you get pumpkin puree, not pre-seasoned pumpkin pie filling. This allows you to flavor the pie cake your own way.
Ingredients for Pumpkin Pie Cake
- 1 box yellow cake mix
- 1 16 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup sugar
- 2 eggs beaten
- 1 stick (1/2 cup) butter, melted
Equipment Needed for Pumpkin Pie Cake
- 1 13x11 baking dish
- 1 medium/large mixing bowl
- A food processor, handheld blender, or immersion blender
- 1 medium cooking pot or saucepan
- A whisk or fork
- 1 small pot or microwave safe bowl
- 1 small bowl
My Favorite Kitchen Gear
This is the best spatula ever. Hands down. Your kids will hate it, though - there won't be anything left in the bowl for them to lick! Check out the picture below of the bowl after using my Tovolo spatula.
I love my Cuisinart hand blender. I have the model advertised above and it has never let me down. I use it for everything from sweets to soups.
Instructions for Pumpkin Pie Cake
- Preheat the oven to 350 degrees Fahrenheit (about 175 Celsius). Combine the pumpkin puree, evaporated milk, spices, and sugar in a mixing bowl. If you do not own the necessary spices, you can substitute 2 teaspoons of pumpkin pie spice, but it will be tastier if you mix your own!
- Mix the combined ingredients with a food processor, handheld mixer, or immersion blender until fully combined, about 1 minute. I have an immersion blender and I absolutely love it!
- Pour the pumpkin mixture into a medium cooking pot or saucepan and cook on medium heat until the mixture is bubbling and aromatic. Smell the mixture when you first pour it in the pan. It will probably smell slightly metallic because that's how canned pumpkin puree smells. As the pumpkin heats, it will become more aromatic. Finally, all traces of a metallic scent will vanish. This is when the mixture is ready. Turn off the burner and remove the pot from the heat.
- While the pumpkin mixture is heating, whisk (or fork) two eggs thoroughly in a small bowl. Mix the eggs into the pumpkin mixture. You can use a handheld mixer or immersion blender, but take care not to spatter hot pumpkin mixture on yourself! Alternatively, use a whisk or fork to reduce the risk of burning yourself.
- Lightly grease your 13x11 baking dish and pour the pumpkin batter into the pan.
- Heat the stick of butter (or butter substitute, if you prefer) in a pot on low heat or carefully melt it in your microwave. I don't own a microwave, so I use the stove. Honestly, I prefer to use the stove, anyway, because butter can explode in the microwave!
- Sprinkle the cake mixture across the pumpkin puree. Dispense the cake mix easily by cutting a corner off the mix's bag and sprinkling it straight from the container. Some of the cake mix will sink into the pumpkin puree. This is fine. Don't stir the pumpkin and cake mix together, though!
- Drizzle the butter over the cake mix. You pour directly from the bowl/pot or use a spoon. The butter will want to pool - use a spoon to spread it across the cake mix. The butter needs to sink into the cake mix in order to form a tasty crust. If you cannot cover the entire surface, melt and use some extra butter.
- Place the pan on the middle rack of your preheated oven.
- Cook until the crust is golden and, well, crust-like! This will probably take about 50 minutes, but I suggest checking the pie cake starting at about 45 minutes. It may take up to 55 minutes to finish cooking - don't worry!
- Wait as long as you can to cut and serve the pumpkin pie cake. It holds together better when it's cool, but it's tasty hot or even cold.
How to Tell when the Pumpkin Pie Cake is ReadyClick thumbnail to view full-size
Looking for more pumpkin ideas?
- Papaya & Pumpkin Exfoliating Mask Recipe
A papaya & pumpkin facial exfoliating mask is full of nutrients, vitamins, antioxidants and skin beneficial enzymes which make this homemade facial mask recipe extremely beneficial for all skin types.
How to Serve Pumpkin Pie Cake
Pumpkin pie cake is always delicious, no matter how you serve it. It works well cut in squares but you may want to make them large squares! Here are some suggestions to make it even better:
- Sprinkle a cup of chopped nuts over the cake mix before adding the butter.
- Make your own whipped cream to serve with the pumpkin pie cake.
- Serve with ice cream.
- Substitute brown sugar for the white sugar for some added flavor.
Have you made pumpkin pie cake? Do you have any more suggestions for how to change up the recipe or make it even more delicious? I'd love to hear them!