Extra Thick Pumpkin Cake
on Nov 18, 2015, Updated Aug 28, 2024
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This Extra Thick Pumpkin Cake is the ultimate dessert recipe for pumpkin lovers! With just a handful of pantry staples, you can whip this cake together in under an hour. It’s dense, super moist, and all around delicious!
If you are a fan of pumpkin bread, pumpkin pie, or any other fall-flavored dessert then you will love this cake! It’s dense, super moist, and absolutely irresistible! Plus it’s made with a yellow cake mix which makes it super easy to make.
This cake sure doesn’t need any frosting or icing, but a little bit of freshly whipped cream just makes this perfect. No matter how you serve this pumpkin cake, it will definitely keep everyone coming back for seconds.
Table of Contents
Why You’ll Love This Recipe
- It uses box cake mix, so it is easy to put together.
- The pumpkin puree gives the cake a dense, moist texture.
- You can serve this cake on its own or topped with some powdered sugar and whipped cream.
Recipe Ingredients
- Butter – Softened
- Sugar – Granulated
- Pumpkin Puree – Canned, or you can make homemade pumpkin puree!
- Eggs – Can be replaced with your favorite milk.
- Evaporated Milk
- Salt
- Pumpkin Pie Spice
- Yellow Cake Mix
- Powdered Sugar and Whipped Cream – Optional for topping
See the recipe card below for full information on ingredients and quantities.
How to Make Extra Thick Pumpkin Cake
Step #1. Preheat your oven and cream the butter and sugar together in a large mixing bowl.
Step #3. Whisk in the evaporated milk, salt, and pumpkin pie spice. Once combined, stir in the cake mix until the batter is smooth.
Step #2. Stir in the pumpkin puree until the mixture is homogenous. Add the eggs one at a time and whisk until combined.
Step #4. Pour your batter into a baking dish and bake until you can cleanly remove a toothpick from the center of the pan.
Recipe FAQs
Cook until you can insert a toothpick into the center and it comes out clean and the cake springs back when lightly touched, about 45 minutes. Don’t under bake the cake, it will feel soggy. Wait for it to spring back!
Use what you like or have on hand! I get organic pumpkin puree at Trader Joe’s (and stock up when I’m there) and I love it. It’s a beautiful color and a nice thick consistency. You’re good to use whatever you like best. Just pick pumpkin puree and don’t buy pumpkin pie filling.
Extra thick pumpkin cake tastes great if made the day before. Store it in the refrigerator and bring it to room temperature before serving. It’s a great candidate for a dessert to make ahead of time and it travels really well too.
Expert Tips
- Feel free to use any brand of boxed yellow cake mix!
- If you are making this cake ahead of time then it can be stored in the fridge covers with plastic wrap. Make sure that is covered tightly so it does not dry out.
- You can make your own pumpkin pie spice by whisking together equal parts cinnamon, nutmeg, ginger, and cloves.
- If you only have salted butter then you can omit the salt.
More Cake Recipes to Consider
From Scratch Recipes
Blueberry Coffee Cake
From Scratch Recipes
Lemon Bundt Cake
Cakes
Blueberry Boy Bait
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Extra Thick Pumpkin Cake
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin puree
- 6 eggs
- 1 can evaporated milk, (12 ounces)
- 1 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1 package yellow cake mix
- powdered sugar for dusting
- freshly whipped cream
Instructions
- Preheat the oven to 350 degrees F and grease a 9 by 13 inch baking dish well.
- In a large bowl cream the butter and sugar together well.
- 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.
Notes
- This recipe is from my friend Carrian; it’s legendary in her family and for good reason!
- This cake can be made ahead of time (the day before) and it travels well.
- Keep your cake covered with plastic wrap to keep it from drying out.
- You can make your own pumpkin pie spice by whisking together equal parts ground cinnamon, nutmeg, ginger, and cloves.
Loved the extra thick pumpkin cake. It was dense, moist and delicious!
Thank you! I love that you made it not during peak “pumpkin season”! I think I might make a batch for get together this weekend too!
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!!
I loved this comment and I’ve been thinking about it all day, thank you for taking the time to write it! A little perspective goes such a long way.
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!