This post may contain affiliate links. Please read our disclosure policy.
This tasty Pumpkin Pie Sheet Cake has been living and breathing on my site since 2009. It’s beloved by many readers and a favorite of our family as well. If you love Pumpkin Pie, but don’t want to worry about shaping and making and baking a pie crust…this is the perfect dessert for you.
It’s also great for feeding a crowd as it serves up to 20 people, depending on how big you cut the slices.
The crust is a combination of cake mix, butter and an egg. No shaping required! Just press it into a jelly roll pan…
…like this!
Pour your filling over the top and carefully transfer it to the oven.
Look at the beautiful color!
Leave plenty of time for it to cool and chill. Then just cut it into slices…
…top with some whipped cream or cool whip and you are good to go, my friend.
Enjoy!
Here are the ingredients and detailed instructions…
Ingredients
- Crust:
- 1 yellow cake mix
- 1/2 C butter, melted
- 1 egg
- Filling:
- 4 eggs
- 1 1/2 C sugar
- 1 t salt
- 2 t cinnamon
- 1 t ginger
- 1/2 t cloves
- 1 (29 oz) can pumpkin
- 2 (12 0z) cans evaporated milk
- Topping:
- 1 (8oz) cool whip, thawed
Instructions
- Preheat your oven to 350 degrees.
- Place the cake mix in a medium sized mixing bowl. Add the melted butter and stir with a wooden spoon to combine.
- Add the egg and stir until a nice soft dough forms.
- Generously spray a large jelly roll pan (mine is 11 1/2 x 16 1/2) with cooking spray. Press the dough out evenly over the pan.
- In a large mixing bowl beat the eggs until frothy. Add the sugar, salt and spices and mix until combined. Add the pumpkin and milk and mix until combined.
- Carefully transfer it to the oven and bake for 1 hour, or until a toothpick insterted into the center comes out clean.
- Allow to cool for 1 hour. Refrigerate for an additional hour.
- Serve with thawed cool whip.
As with all your wonderful recipes, this one looks
scrumptious ! Thank you for all the great recipes
and giveaways!
Linda Gilliam
[email protected]
This looks really yummy! A great alternative to pumpkin pie because I hate making pie crust! 🙂 Thanks for sharing!
I'm loving all the pumpkin recipes this week!
Do you realize that with all of these delicious recipes you are taking up all of my time? I am suppose to take a dessert and rolls to Enrichment tonight so I made pumpkin fudge last night, I am planning on making fluffy dinner rolls and holiday crescent rolls (if I have time) and now this is just screaming to me to make it so I can take it tonight.
Yesterday I made PB & Chocolate rice krispies for cub scouts. I am enjoying the options to print so I can print off all of these recipes that I want to make and then if I need to I can come look at a step if I don't quite understand. Thank you thank you!! You are making me look so good:)
I LOVE your recipes. Thanks so much for sharing! This one looks delicious. What are the dimensions of your pan?
Steph,
Check you out! You are like some kind of cooking machine or something. You go girl!
~Jamie
Diana,
Thanks for you question, one others may have as well. My pan is 11 1/2 by 16 1/2.
Good luck! Hope it turns out great!
~Jamie
Hi! This looks scrumptious! BUT is there a cheat to the spices that just uses the pumpkin pie spice instead of all the others??
Thanks!
J.
Just wondering what kind on knives they are and where you can buy them. You said you have them and use them? I really need some decent knives but always pick the wrong ones.
P.S. I LOOOOOOOVVVVVEEE your blog!
This sounds so good! I'm definitely going try this…I LOVE your blog!!
I made this today, and it is absolutely delicious! All the pumpkiny goodness of pie without the hassle of pie crust! It made enough for my family and our neighbor who is recuperating from surgery. Thank you for your wonderful recipes!! 🙂