Name: Extra Thick Pumpkin Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 15 slices
Cuisine: American
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

ThisExtra Thick Pumpkin Cakeis 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!

A square servings of extra thick pumpkin cake with whipped cream on top on white plates next to the baking dish.

If you are a fan ofpumpkin 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 offreshly whipped creamjust makes this perfect. No matter how you serve this pumpkin cake, it will definitely keep everyone coming back for seconds.

Close up - side view square servings of extra thick pumpkin cake on a white plate with a dollop of whipped cream.

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

an overhead shot of ingredients laid out on the counter with each ingredient labeled.

Butter– Softened
Sugar– Granulated
Pumpkin Puree– Canned, or you can makehomemade 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

raw ingredients of the thick pumpkin cake in clear glass bowls on a marble table - the contrast of marble and sweet white ingredients and a deep orange pumpkin color

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.

the cake pan with the finish bake of the extra thick pumpkin cake

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

What is the best way to tell if pumpkin cake is done baking?

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!

What is the best canned pumpkin to use?

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.

Can I make this cake ahead of time?

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.

Top view close up of a square serving of extra thick pumpkin cake on a white plate with a dollop of whipped cream.

Expert Tips

Feel free to useany brandof boxedyellow cake mix!
If you aremaking this cake ahead of timethen 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 yourown pumpkin pie spiceby whisking togetherequal parts cinnamon, nutmeg, ginger, and cloves.
If you only have salted butter then you can omit the salt.