A favorite holiday staple turned into an easy and delicious cake! This Pumpkin Pie Cake has a cake crust with a creamy pumpkin center and a crunchy topping - a favorite the whole family loves!
Course Dessert
Cuisine American
Keyword pumpkin cake, pumpkin dessert, pumpkin pie cake
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 15servings
Author Deborah Harroun
Ingredients
Crust
1box white cake mix
2tablespoonsflour
1/2cupbuttermelted
1egg
Filling:
115 oz can pumpkin puree
2eggslightly beaten
1cupgranulated sugar
2/3cupmilk
1/3cuppacked brown sugar
2teaspoonspumpkin pie spice
Topping
Reserved cake mix
1/4cupsugar
1teaspooncinnamon
1/4cupbuttercut into pieces
Reddi-wip topping
Instructions
Preheat the oven to 375ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
Reserve 1 cup of the cake mix for the topping. Mix the remaining cake mix with the flour, melted butter and egg. Use a spatula to spread in the bottom of the prepared dish.
In a bowl, combine the pumpkin puree, eggs, granulated sugar, milk, brown sugar and pumpkin pie spice. Pour the mixture over the crust.
In another bowl, mix together the reserved cake mix, sugar and cinnamon. Add the butter and cut in with a fork or with a pastry cutter. Sprinkle the mixture over the top of the filling.
Bake the cake in the preheated oven for 40-45 minutes, until the top is set and lightly browned. Let the cake cool for at least 2 hours before cutting. Serve topped with the Reddi-wip topping.