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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 want to make this today and have everything except the cake mix. But I do have refrigerated ready to roll pie crusts that REALLY needs to used. Could I roll out the crust into the bottom of the jelly roll pan instead of making the crust with cake mix? If I do, would I need to change anything else like baking times, etc?
Lani,
I haven’t ever tried this recipe using a jelly roll pan and a pastry crust. However the recipe for the pumpkin filling is strait from the back of a Libby’s Pumpkin can. It’s the recipe used for pumpkin pie. So it would definitely work as a pie filling. I’m just not sure if you would want to make it in a jelly roll pan. I think the crust might burn a bit.
Good luck!
~Jamie
I guess I should have made this before today, the day before Thanksgiving, because mine is a disaster. I have a jelly roll pan the size you specify and that amount of filling would not even almost fit in the pan. So, now I have poured the pumpkin mixture back into my bowl and am trying to salvage the now pumpkin-slimed crust and put it into a 13×9 cake pan. I can’t get the crust to spread with it this wet, so I guess I will have to trash the crust and start over. Do you really mean (2) 12 oz. cans of milk? This seems like an enormous amount of filling.
Hi Paula,
Perhaps the problem is with the sides of your pan. Maybe they aren’t quite as deep as mine, and so you have some extra filling. The recipe is correct, you do need both cans of evaporated milk. This recipe fills my pan to the brim, and the when it cooks the crust puffs up a bit and the filling cooks down some. So sorry you have had trouble with it today. Not what you would like to have happen on Thanksgiving Eve. ๐ Hope it works out for you in the future. Just FYI, the filling for this recipe is just a standard pumpkin pie filling. If you want to make a couple of pie crusts, it will make 2 pies. Good luck!
~Jamie
Made this Wednesday night. I had two sized jelly roll pan, one a bit smaller and one a bit larger, went with the smaller pan and had enough filling for a whole pie also. We loved this and my mom is taking the recipe back home with her. Thanks.
This was an awesome cake. My husband’s work has a pot luck about every month, and this was a wonderful find. Fast, easy and yummy!!!!
Just a helpful hint. Place the pan with crust on your slide out oven shelf, pour in the pumpkin mixture and slide it in to bake. Only take a minute so your oven wont lose much heat in the time it takes to do this and keeps spills at a minimum.
I made this last night but I only added 1 can of evaporated milk by accident and the filling fit my sheet pan perfectly (which was my tip-off that I may have done something wrong). The whole hour it was baking I really didn’t think it would turn out well at all. Much to my surprise, it tastes wonderful! So much so that I don’t think I’ll ever add 2 cans of evaporated milk when I make this again! What a fantastic recipe! Thanks so much!
This looked so good, until I noticed the packaged cake mix. So many unpronounceable chemicals in those things– I avoid them completely.
Traci,
Mel adapted Jamie’s recipe by making a homemade crust. You can find the recipe here: https://www.melskitchencafe.com/2013/11/pumpkin-pie-sheet-cake.html
Can u use a white cake mix instead of yellow?