I’m a huge fan of dense, sweet, moist, and extra thick cakes; add pumpkin and a little pumpkin pie spice to that combo and I’m sold. This extra thick pumpkin cake is the stuff my dreams are made of! I saw this recipe on my friend Carrian’s site and just knew that I had to make it. The recipe is different from any I’ve seen and I just knew it would be a good one. You mix together butter, sugar, six eggs (six!), pumpkin, evaporated milk, and then throw in a cake mix for good measure. What?! I don’t know who came up with this extra thick pumpkin cake but I thank them from the bottom of my heart. It is delicious! Carrian actually says in her post that it’s an old family favorite her mom has been making for years; it’s definitely a family favorite for good reason.
This cake is super moist and dense, which I love. It sure doesn’t need any frosting or icing, but a little bit of freshly whipped cream just makes this perfect. This would be the perfect dessert to bring to Thanksgiving if you aren’t much of a pie maker. It’s can be made a day in advance and travels great!
I can’t wait for you to try this!
Craving more? to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin puree
- 6 eggs
- 1 can (12 ounces) evaporated milk
- 1 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1 package yellow cake mix
- Powdered sugar for dusting
- Freshly whipped cream
- Preheat the oven to 350 degrees and grease a 9 by 13 inch baking dish well.
- In a large bowl cream the butter and sugar. Add the pumpkin and beat well to combine. Add the eggs, one at a time, mixing well after each addition. Add the evaporated milk, salt, and pumpkin pie spice and mix well. Add the yellow cake mix and mix well to combine.
- Add the batter to the prepared pan and cook until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched, about 45 minutes.
- Serve warm or at room temperature with a dusting of powdered sugar and fresh whipped cream.
For this recipe, I recommend:
Recipe from my good friend Carrian at Oh, Sweet Basil
I wanted to check in and let you know that #noyellnovember is going super well. I haven’t been perfect but I’ve made some big and lasting changes. Thank you for working on this with me. Blogging every day this month is turning out to be the harder of the two challenges. I’ve wanted to quit more nights than not, but here I am, on the 18th of the month and haven’t missed a day. I hope you are enjoying the content though!
Have a great day friends and thank you for being here.