Have you ever had one of those days where you really want a piece of pie, but you really want a piece of cake, too? I was having one of these major dessert dilemmas the other afternoon. I mean, why the heck do we have to choose just one? I resolved this sweet tooth conundrum, combined pie and cake together, and now your Cake Cravin’ Autumn Lovin’ Pumpkin Pie Relishin’ Tastebuds will never be the same.
It all starts with a can of pumpkin pie mix. The rest is easy as pie. I mean it. This recipe is a real piece of cake. Goodness, the puns are strong with this one!
The best part about this recipe (other than its amazing flavor), is it can be served with or without frosting. Both finishes are yummy. But, if you do decide to frost the slab cake, make sure to use my homemade cream cheese frosting below the cake recipe!
Pumpkin Pie Cake Slab
This recipe feeds a crowd. It makes a slab (a sheet cake). Perfect for holiday get-togethers!
Ingredients
- 4 cups flour
- 4 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 2 cups vegetable oil
- 8 eggs
- 2 cups brown sugar
- 2 tsp vanilla extract
- 1 can pumpkin pie mix 30 ounce
Instructions
- Preheat oven to 350°. Grease your 9×13 baking pan.
- Whisk flour, baking soda, baking powder and cinnamon together in a large bowl. Set aside.
- Whisk the oil, eggs, brown sugar, vanilla and pumpkin pie mix together until combined. Pour wet ingredients into dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.
- Spread batter into prepared pan. Bake for 40-45 minutes. Baking times vary – the cake is done when a toothpick inserted into the center comes out clean.*You may find you have extra batter left over after filling the sheet pan. I call this "Mom's Cake". It's just a smaller, extra cake that I prepare (typically a small 8" round), bake and stash away somewhere in the back of the fridge for a few days to snack on in secret. I have no shame.*
- Remove from oven and allow to fully cool.
Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese 1 full block
- 1/2 cup unsalted butter softened to room temp
- 3 cups confectioners' sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Using a stand mixer or handheld mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla and salt. Beat on lower speed for 30 seconds, then switch to high speed and beat for 2 minutes. *If you prefer a sturdier frosting, add extra sugar – 1/4 cup at a time – until desired thickness*
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