Wednesday, November 21, 2012

Pumpkin Pie Sheet Cake

Pumpkin Pie.

Love it, and love the traditional pie but there are years when you have more people at the Thanksgiving table and it's imperative that everyone get pie.  Right???

Pumpkin Pie Sheet Cake

It's easier to whip up a big pan instead of a gazillion pies.

Now seeing that it's usually just me, the hubby and our two kids for Thanksgiving, I still prefer to make a big pan because we love having leftovers for a few days and nothing hits the spot late at night, like a slice of pie with some whipped cream on top.  YUM!

This recipe comes from Jamie Cooks it Up and it's a great way to feed a crowd.  The pan I used was my large Pampered Chef Cookie Sheet which is huge, like 15 x 10 x 1 inch I think.  Still, it bakes nice and tall and it's wonderful.

Pumpkin Pie Sheet Cake

Pumpkin Pie Sheet Cake

1 yellow cake mix
1/2 C butter, melted
1 egg

1 29 ounce can pumpkin
1 1/2 C sugar
1 t salt
2 t cinnamon
1 t ginger
1/2 t cloves
4 eggs
2 12 ounce cans evaporated milk

1. To make the crust, pour the cake mix into your stand mixer, or medium sized mixing bowl. Pour the melted butter over the cake mix and stir it in for about 30 seconds. Add your egg and mix until all ingredients are well combined.

2. Spray a large jello roll pan with cooking spray. Press the crust into the pan.

Pumpkin Pie Sheet Cake

3. Into a small mixing bowl combine the sugar, salt, cinnamon, ginger and cloves.

Pumpkin Pie Sheet Cake

4. Crack the eggs into your stand mixer and beat them for about 1 minute, or until frothy.

5. Add the sugar mixture and the pumpkin and mix until combined.

6. Pour in the canned milk and mix until combined.

7. CAREFULLY pour the filling over the crust. Now. Just a word to the wise here. Your pan will be full. Really full. The kind of full that just might spill over the top while you carry it to the oven, if you aren't careful. I would advise setting the crust as close to the oven as possible, then pour the filling in so you don't have very far to walk.

8. Bake at 350 degrees for 1 hour, or until a knife inserted into the middle comes out clean.

9. Cool completely, then cut into squares and serve with whip cream.


  1. If you mix up the filling then pull out the oven shelf, set the pan onto it, and THEN POUR THE FILLING IN, you don't need to lift the very full pan and carry it anywhere unbaked.

  2. looks amazing. I'm going to try it soon. You make the best things.

  3. This looks so amazingly delicious!
    Never even had the idea to turn that into a sheet cake!
    I would love to have you share this and/or any other recipe of yours at Wednesday Extravaganza - my Foodie Link Party with a special something! There is also a pretty nice Giveaway going on this week :) Here is the link:

    Can't wait to see you there!

  4. This sounds delicious. . .I love pumpkin! Thank you for sharing your recipe on the Foodie Friends Friday Linky Party. Please remember to link your recipe back to Thanks!

  5. Wow, this looks delicious. I can't wait to give it a try. I am hosting a great giveaway on Dining With Debbie. (1) $50 gift certificate to my favorite jeweler and (2) a signed copy of Arkansas Pie: A Slice of the Natural State written by fellow blogger, Kat Robinson. I would love for you to come enter Merry Merry Munchies and the rafflecopter entry. I think you would enjoy either one of these prizes.

  6. This looks amazing! I love anything pumpkin. Thanks for the warning! I would be the one to make a mess! Thanks for sharing at Foodie Friends Friday!