Pumpkin Pie Sheet Cake
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Pumpkin Pie Sheet Cake
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This pumpkin pie sheet cake is incredibly easy to make and will make your house smell like Fall-heaven.
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Ingredients
Base Layer
- 1 (13.25-ounce) box yellow cake mix
- ½ cup melted unsalted butter
- 1 large egg
Pumpkin Layer
- 1 (29-ounce) can pumpkin puree
- 4 eggs
- 2 (12-ounce) cans evaporated milk
- 1 ½ cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
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Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet pan.
- In a medium bowl mix together 1 (13.25-ounce) box yellow cake mix, ½ cup melted unsalted butter, and 1 large egg. Press the mixture into the prepared pan.
- In a large bowl, combine 1 (29-ounce) can pumpkin puree, 4 eggs, 2 (12-ounce) cans evaporated milk, 1 ½ cups sugar, 2 teaspoons cinnamon, 1 teaspoon salt, and 2 teaspoons pumpkin pie spice. Using an electric hand mixer, mix until smooth.
- Spread the pumpkin mixture over the cake base layer. Bake for 60 minutes until an inserted toothpick comes out clean.
- Allow to cool completely, serve with whipping cream and caramel sauce if desired.
Nutrition Information
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Calories
266kcal
(13%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
63mg
(21%)
Sodium
399mg
(17%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
3593IU
(72%)
Vitamin C
2mg
(2%)
Calcium
163mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 399mg | 17% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 3593IU | 72% |
| Vitamin C | 2mg | 2% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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