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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.
This will be my first time making this, I’m so excited! I just want to confirm on the recipe that the “t” for the spices means “teaspoon”. I would assume but wanted to be correct. Also, I read through a lot of comments, anyone suggest a cake pan vs. jelly roll pan? If so, what size?
Thanks!!
Carrie,
Yes, the t stands for teaspoon. I would stick with a jelly roll pan. 🙂 Good luck!
~Jamie
Made this for the faculty Friday treats served today. Had so many ask for the recipe. A+ grade for this one. Used spice cake mix since that was all I had. They loved it. Thanks for this “keeper”.
Haha, shouldn’t you be charging for that kind of knowledge?!
Thank you so much for sharing this wonderful recipe! I made a few changes from what I had on hand and here is the result!! https://www.mitchaeljourney.com/2014/09/gluten-free-pumpkin-bars.html
By far my all time favorite recipe! I have been making this recipe for 5 years now and will never go back! I have to share it with everyone because it is always a hit at all our family gatherings!