Pumpkin Pie Sheet Cake
This pumpkin pie sheet cake tastes just like pumpkin pie but with a sweet cake crust. It makes a large pan perfect to take to family holiday gatherings.
Ingredients
- CRUST:
- 1 box yellow cake mix (16.5 oz)
- 1/2 cup butter, softened
- 1 egg
- FILLING:
- 1 1/2 cups sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 4 eggs
- 1 can pure pumpkin (29 oz)
- 2 cans evaporated milk (12 oz)
Instructions
- To make the crust, pour the cake mix into a large mixing bowl and add the softened butter. Stir for about 30 seconds. Add in the egg and mix until combined.
- Press the crust onto a greased 13x18 baking sheet.
- In a small bowl, combine the sugar, salt, cinnamon, ginger and cloves. Set aside.
- To make the filling, in a large mixing bowl, add the eggs and beat for 1-2 minutes. Pour in the sugar spice mixture. Add in the pure pumpkin and mix. Add in the evaporated milk and mix until combined.
- Pour the filling over the crust and carefully place it in the oven. (Note: So I don't spill, I place the pan with the crust on the rack in my oven and pour the filling on top. Then I don't have to move the full pan from the counter to the oven.)
- 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.
- Cool, cut into squares and serve with whipped topping.