Pumpkin Pie Cake With Yellow Cake Mix

Okay, real talk. You know that feeling when you’re scrolling through Pinterest, see a glorious pumpkin dessert, and then immediately scroll past because *effort*? Yeah, me too. But what if I told you there’s a magical land where pumpkin pie meets cake, no actual pie crust making required, and it’s so easy your cat could probably supervise? Welcome, my friend, to the glorious, low-stress world of Pumpkin Pie Cake with Yellow Cake Mix.

Why This Recipe is Awesome

Let’s be honest, we all have those days when we want something ridiculously delicious but also require it to be practically self-making. This recipe? It’s basically a culinary high-five to your lazy but food-loving soul. It’s got all the warm, cozy vibes of pumpkin pie but with the delightful crumbly texture of a cake, thanks to a little box of yellow cake mix magic. **It’s practically idiot-proof**, seriously, even I, a notorious overthinker in the kitchen, nail it every time. Plus, it smells like pure autumn bliss while baking. Win-win-win.

Ingredients You’ll Need

• 1 (15 oz) can pumpkin puree (NOT pie filling, unless you enjoy a sugar coma)
• 1 (12 fl oz) can evaporated milk (the secret to creamy dreams)
• 3 large eggs (because science!)
• 1 cup granulated sugar (for that sweet, sweet goodness)
• 2 teaspoons pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves if you’re feeling fancy and have them lurking in your spice cabinet)
• 1/2 teaspoon salt (enhances everything, trust me)
• 1 box (15.25 oz) yellow cake mix (the real **MVP**, don’t skimp!)
• 1 cup (2 sticks) unsalted butter, melted (because butter makes everything better)

Step-by-Step Instructions

1. **Preheat & Prep:** Set your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Don’t skip this, unless you enjoy scraping dessert from the bottom of a pan.
2. **Whisk the Pumpkin Goodness:** In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until it’s super smooth and happy. No lumps allowed!
3. **Pour it Down:** Pour the pumpkin mixture evenly into your prepared baking dish. Spread it out like you’re painting a masterpiece.
4. **Sprinkle the Magic:** Evenly sprinkle the dry yellow cake mix over the pumpkin layer. Try to get it everywhere, without creating huge clumps. This is where the “cake” part really starts to shine.
5. **Drizzle & Bake:** Drizzle the melted butter all over the dry cake mix. Don’t be shy; aim for full coverage. Pop it into the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the cakey part comes out mostly clean.
6. **Cool Down, Buttercup:** Let it cool on a wire rack for at least 30 minutes before diving in. I know, I know, it’s hard. But **patience is a virtue here**, it helps it set properly. Serve warm or at room temp, maybe with a dollop of whipped cream or ice cream. Pure bliss!

Common Mistakes to Avoid

• **Grabbing Pumpkin Pie Filling Instead of Puree:** Rookie mistake! Pie filling already has sugar and spices, so you’ll end up with a cloyingly sweet, spiced-to-death situation. **Always check the label!**
• **Not Greasing Your Dish:** Unless you’re into extreme sports like pan-scraping, take the extra 10 seconds to grease it. You’ll thank yourself later.
• **Underbaking or Overbaking:** An underbaked cake will be too gooey, an overbaked one too dry. Keep an eye on it after the 45-minute mark. The edges should be bubbly, and the top golden.
• **Trying to Cut it Too Soon:** I get it, the smell is intoxicating. But trust me, letting it cool helps it set and makes for cleaner slices. **Resist the urge!**

Alternatives & Substitutions

**Cake Mix Swap:** Yellow cake mix is classic, but you could totally experiment! Spice cake mix would double down on the cozy factor, or even a vanilla or butter pecan mix for a different vibe. Just make sure it’s a standard size.

**Butter vs. Margarine/Oil:** Melted butter is my preference for this, giving it that rich, flaky topping. You *could* use melted margarine, but, honestly, why downgrade? For a dairy-free option, melted coconut oil (refined, so it doesn’t taste like a piña colada) or a plant-based butter alternative would work in a pinch.

**Add-ins:** Feeling extra? Sprinkle some chopped pecans or walnuts on top before baking for a nutty crunch. A handful of chocolate chips wouldn’t be a bad idea either, just sayin’.

**Milk alternatives:** If dairy is an issue, full-fat canned coconut milk (not the drinking kind) can often sub for evaporated milk in a pinch, though the flavor will be slightly different.

FAQ (Frequently Asked Questions)

• Can I use pumpkin pie filling by accident? Asking for a friend… Well, technically yes, but why hurt your soul like that? It’ll be super sweet and probably not the texture you’re after. **Stick with pure pumpkin puree**, my friend!
• Do I have to use a 9×13 pan? Mine’s in use. You can use an equivalent size, but anything too small will overflow, and too large might make it too thin. A 9×9 would require a longer bake time and a thicker slice, so adjust accordingly.
• Can I make this ahead of time? Absolutely! This cake actually tastes even better the next day as the flavors meld. Store it covered in the fridge for up to 3-4 days.
• How about freezing it? Yep! Once completely cooled, wrap individual slices or the whole cake (if you’re brave) tightly in plastic wrap and then foil. It’ll keep in the freezer for **up to 2-3 months**. Thaw in the fridge overnight.
• What should I serve with it? Whipped cream, vanilla ice cream, or a dusting of powdered sugar are classic and amazing. Or, just a fork. No judgment here.
• My cake mix isn’t 15.25 oz, what gives? Cake mix box sizes can vary slightly. If yours is a little smaller (e.g., 14.75 oz), it’ll still work fine. If it’s significantly different, you might want to grab a different box.

Final Thoughts

There you have it, folks! A ridiculously easy, unbelievably delicious Pumpkin Pie Cake that will have everyone thinking you slaved away for hours. It’s perfect for potlucks, holidays, or just a Tuesday evening when you need a hug in dessert form. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it, you kitchen wizard, you!