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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.
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.
I used a spice cake mix instead. I have also added some sliced canned peaches on the top of the batter before I baked it. It was really good.
Do you have a recipe box so I can save your recipes?
Hi Barb,
Thanks for asking. I’m working with Ziplist currently and hoping to get the recipe box up and running this week. Thanks!
~Jamie
I made this today – I want to eat the entire pan myself. Delish! And thanks for the warning about how full the pan would be, I’m an absolute klutz, so I chose to put the pan on the oven rack & pour the filling in! MUCH better than trying to carry the pan to the oven! lol
Ellen Ing – These pictures are gourgoes, what I like the most is they are so natural.Thanks for taking these beautiful pictures of our precious granddaughter, daughter-in-law and son.Only a professional photogapher can do these.Ellen and Shen (Grandma and Grandpa)
Just put this in the oven (glad I read the comments, because I took a previous poster’s advice and put my pan in the oven and THEN poured the mixture on top) It looks super liquid-y, hopefully its a success because it sure looks yummy!
This is AWESOME! I have made it twice now. I don’t have a stand mixer, but a hand mixer does just as well!!
I have been making this recipe for a couple years now; with slightly different amounts of ingredients. I have made my own modifications. One of these modifications is the use of French Vanilla cake mix instead of the Classic Yellow. Try it! It’s delicious. Also, I save approx. one cup of the cake mix to make a top “crust” for on top of the pumpkin filling. It’s 1 cup of cake mix + 1/2 stick of butter (melted), 1/4 cup chopped pecans, 1/4 brown sugar, 1/4 sugar. Mix together (consistency should be similar to playdough), and flatten in your hand. I spread it over the filling. It makes a thin layer. It’s an added dimension that makes this recipe stand out even more than your traditional pumpkin pie! Enjoy =)
I work at a homeless shelter ad will be making Thanksgiving dinner this year, this recipe will come in handy, I wanted to make pies but way to time consuming, thank you so much for this awesome idea!!
While I am an experienced cook, I really do thank you for the pictures. I never made a sheet cake and it was nice to see what the pan looked like and with the ingredients in the pan looked like. Thanks again, and keep up the greet work.
I made this yesterday, had some trouble… I baked it 40 minutes and it burned on the bottom 🙁 Temp was correct. Not sure what was wrong. Otherwise, super easy and quick. I used fresh sweet potatoes and buttercup squash instead of canned pumpkin. It turned out yummy