The Dish | Easy Pumpkin Cake

Halloween is just around the corner — and this pumpkin cake is a great way to entertain family and friends. The recipe is also simple enough that kids or grandkids can help out. Carve your pumpkins and then enjoy this easy fall dessert. 

  • 1 15oz can pumpkin puree (NOT pie filling)
  • 1 10oz can evaporated milk
  • 3 eggs
  • 1 cup brown sugar
  • 3 tsp pumpkin pie spice
  • 1 box yellow cake mix (just the dry mix)
  • 2 sticks of butter melted

Frosting Glaze:

  • 2 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • Mix the pumpkin, milk, eggs, sugar and pumpkin pie spice mix in a bowl with a whisk
  • Pour the pumpkin pie filling into a greased 9X13 baking pan
  • Sprinkle yellow cake mix evenly over the top
  • Pour melted butter over the cake mix
  • Bake at 350 for 45-50 minutes, until center is set and a toothpick comes out clean.

Frosting Glaze:

  • Mix the powdered sugar, milk and vanilla in a bowl with a whisk until smooth. Pour over the top of the cake while it’s warm. Let it cool and harden to a sweet crackled glaze on the top.
  • Additions/subtractions: Add chopped toasted pecans bits, or toffee bit to the top for a nice crunch. Or, skip the glaze and serve cake warm with vanilla ice cram or whipped cream instead!

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