Pumpkin Pie Sheet Cake
  • CRUST:
  • 1 box (16.5 oz) yellow cake mix
  • ½ cup butter, melted
  • 1 egg
  • 1½ cups sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon cloves
  • 4 eggs
  • 1 can (29 oz) pure pumpkin
  • 2 cans (12 oz) evaporated milk
  1. To make the crust, pour the cake mix into a large mixing bowl and add the melted butter. Stir for about 30 seconds. Add in the egg and mix until combined.
  2. Press the crust onto a greased 13x18 baking sheet.
  3. In a small bowl, combine the sugar, salt, cinnamon, ginger and cloves. Set aside.
  4. In a large mixing bowl, add the eggs and beat for 1-2 minutes. Pour in the sugar mixture and pure pumpkin and mix. Add in the evaporated milk and mix until combined.
  5. Pour the filling over the crust and carefully place it in the oven. (Note: So I wouldn't spill, I placed the pan with the crust on the rack in my oven then poured the filling on top. This way I didn't have to move it from the counter to the oven.)
  6. Bake at 350 degrees for 55-60 minutes. To test if it's done, insert knife in the middle and if it comes out clean it's done.
  7. Cool, cut into squares and serve with whip cream.
Recipe by Saving Cent by Cent at https://savingcentbycent.com/2015/11/13/pumpkin-pie-sheet-cake/