Have you seen the recipe for pumpkin pie cake but didn’t want to make it because it contained a cake mix? Today I have a version of that cake but without the mix. This Pumpkin Pie Cake from scratch without a cake mix is just as quick and easy to make as the regular version.
There are many versions of pumpkin pie cake. You might have even seen some of them. They are basically a version of a dump cake, but with a crust like layer on both the top and bottom.
All of the recipes for pumpkin pie cake that I have seen call for a cake mix. I don’t mind using an occasional cake mix, but I love making things from scratch if I can.
For this recipe I used the same basic idea that I used for my pumpkin dump cake without the cake mix, but changed it up so that there was a crust like layer on the top and bottom.
If you need a simple fall or Thanksgiving dessert give this a try. I also have a gluten free version for you so if you are gluten free be sure to check out my Gluten Free Pumpkin Pie Cake without Cake Mix.
Pumpkin Pie Cake From Scratch without a Cake Mix
The classic pumpkin pie cake but from scratch without the cake mix.
Ingredients
Filling
- 1 - 15 ounce can pumpkin ( Not pumpkin pie filling, just canned pumpkin)
- 1- 12 ounce can evaporated milk
- 3 eggs
- 1 cup sugar
- 2 teaspoons cinnamon or 4 teaspoons pumpkin pie spice
Cake:
- 1¼ cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, melted
- 1 egg
Instructions
Filling:
- In a bowl whisk together the pumpkin, evaporated milk, 3 eggs, 1 cup sugar, and cinnamon until well combined.
- Set aside.
Cake:
- In a separate bowl combine flour, 1 cup sugar, baking powder, baking soda, and salt.
- Stir in melted butter and egg. Mix until well combined. Mixture will be somewhat dry and not like a batter.
- Press half of the cake mixture into a 9x13 pan.
- Pour filling over cake mixture.
- Sprinkle remaining cake mixture over filling and press slightly.
- Bake at 350 degrees for 45-50 minutes.
- Serve with whipped cream or ice cream if desired.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 284Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 262mgCarbohydrates: 39gFiber: 1gSugar: 30gProtein: 5g
Nutritional values are approxomite and aren't always accurate.
Hi Lynn! My family used to really enjoy this, but we’re gluten free now…..Does this recipe work well with gluten free all-purpose flour?
Here is the gluten free version I make using individual gf flours. We love it this way. I have not tried it with a blend, but since there are so many other ingredients in this, I think that it would work with a blend also. I would probably use Bob’s Red Mill blend in it. Here is the link to my gf version. https://www.lynnskitchenadventures.com/2016/10/gluten-free-pumpkin-pie-cake.html
That was quick! Thank you!
Monday mornings is usually my catch up from the weekend on emails and comments. So you left that at a perfect time because I was in the middle of replying to comments from the weekend 🙂 I hope you enjoy the pumpkin dessert!
What is the texture of the cake bottom and topping? Is it crunchy or more cake-like? What I’m wondering is whether this dessert is best served the day it is baked or if it can be made ahead without getting soggy?
It is similar to a dump cake, not exactly the same, but similar. Have you ever had one of those? The topping is slightly crunchy and fluffy like a cake. The leftovers are good the next day, but the top is more crunchy the day you make it. I hope that helps.
It did help! We made it for dessert on Christmas day and it was a huge hit! This recipe was super easy and it will be a holiday tradition for us from here on out. We did eat it the day it was made and I am glad we did, but the leftovers were excellent as well. Thanks so much for sharing this recipe.
I am so glad that you enjoyed it!!