Extra Thick Pumpkin Cake

This Extra Thick Pumpkin Cake is the ultimate dessert recipe for pumpkin lovers! It’s dense, super moist, and all around delicious!

Image of Extra Thick Pumpkin Cake

Extra Thick Pumpkin Cake Recipe

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.

Why I Love This Pumpkin Dessert

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!

Image of The Best Pumpkin Cake

Craving more? Subscribe 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!

Image of a Slice of Extra Thick Pumpkin Cake

Extra Thick Pumpkin Cake

  • Author: Melissa
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 15 slices 1x


This Extra Thick Pumpkin Cake is the ultimate dessert recipe for pumpkin lovers! It’s dense, super moist, and all around delicious!



  • 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


  1. Preheat the oven to 350 degrees and grease a 9 by 13 inch baking dish well.
  2. 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.
  3. 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.
  4. Serve warm or at room temperature with a dusting of powdered sugar and fresh whipped cream.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 15
Amount Per Serving: Calories: 236.2 Fat: 11.8g Cholesterol: 99.7mg Sodium: 231.9mg Carbohydrates: 29.1g Sugars: 24.3g Protein: 4.8g Vitamin A: 321.1µg Vitamin C: 5.1mg

Keywords: pumpkin cake, pumpkin cake recipe, pumpkin dessert, pumpkin dessert recipe, easy pumpkin dessert, easy pumpkin recipe, pumpkin recipe, moist cake recipe

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For This Recipe, I Recommend

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Recipe from my good friend Carrian at Oh, Sweet Basil

Image of a Slice of Extra Thick Pumpkin Cake

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.

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about me

About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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Loved the extra thick pumpkin cake. It was dense, moist and delicious!

These look so delicious! And I could go for pumpkin right now!! I always feel pumpkin season needs to be extended just a little bit more!!

Looks super moist and delicious!

I can’t wait to make!!!! ?

A while back, I apologized to both my daughters for being a yeller when they were growing up. Neither one remembered me yelling very much. I felt that it was all the time…..they laughed. Its a great thing you are doing! Yelling is frustrating for everyone, the giver, the receiver and the innocent bystanders! But…..sometimes!
I am impressed with your blogging everyday this month. I find so many of your recipes right up my alley. In fact, there are oranges and cranberries just waiting for me to make bread. And pumpkin seeds debating if they want honey and cinnamon on them or not. Please don’t burn yourself out this crazy November…….your writing has a carefree, happy style to it………but once it becomes work, it can lose its ability to connect with me/us/them. Happy Day!!

My no yell November is going well too. I’ve realized the boys actually behave better if I slow down and cut them a little slack. Thanks for starting this trend of thought.. It’s a good one!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.