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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.
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.
I made this today, and I agree it was delicious. Everyone loved it. The recipe was easy to follow. Thank you!
I just made this and it was amazing!!! Thank you!!!
I made this tonight!!! What a hit!!! The kids even love it! I plan to take it to work tomorrow!!!
Wow – So I made this today while I !was working from home. Delicious and super easy. I can't wait to bring it into work tomorrow just to be the first to say, “Saw this on Pinterest and actually MADE it too!”
I made it for my bunco group and we all loved it 🙂 I liked how easy it was! I will be making this again!!!
Love all your recipes so much! When I need a new recipe I know I can count on you. One question, should leftover cake be kept in refrig?
Anonymous,
It will stay good left on the counter for a couple of days, but will stay good for about a week if you refrigerate. Glad the recipes have been working out for you!
~Jamie
It is in the oven 🙂
A bit late to comment, but as an American living in Australia where autumn is beginning, my internal clock keeps telling me Thanksgiving is on its way. I’m optimistic this will satisfy my cravings for apple cider donuts and everything pumpkin.
Have you tried making this is a smaller pan (say, 9×13) or even in a spring form pan? I can’t find a jelly roll pan here. Any suggestions?
Hi Lauren,
Wow! I can't imagine autumn just beginning. Sounds like a lot of fun. I haven't ever tried this particular recipe in a 9×13, however I have seen one at our best bites that uses a 9×13. Here is a link.
https://www.ourbestbites.com/2009/11/easy-pumpkin-crumble/
Good luck!
~Jamie
I just came across this recipe and had to try it. I did add some chopped walnuts over the batter because we love nuts. Delicious!