Yield: 12

Easy Pumpkin Pie Cake with Greek Yogurt

Easy pumpkin pie cake recipe with Greek yogurt
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 16 oz can of pumpkin puree (not pumpkin pie filling!)
  • 2 teaspoons of ground ginger
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cloves
  • 1 cup of plain Greek yogurt
  • 3/4 cup of sugar
  • 2 eggs
  • 1 1/2 sticks of unsalted butter, melted
  • 1 box of yellow cake mix

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and lightly grease a 13 x 9 glass baking pan with butter.
  • Combine the pumpkin and spices in a saucepan and cook over medium heat, stirring occasionally, until the mixture transforms from a bright orange, canned smelling mixture to a deep orange, savory and aromatic mixture you just can't wait to eat. This takes 5-10 minutes.
  • Off the heat, whisk in the Greek yogurt.
  • Once the Greek yogurt is fully incorporated, whisk in the sugar.
  • Beat the two eggs together and then whisk them into the pumpkin mixture.
  • Pour the pumpkin into the baking dish and spread it evenly, if needed.
  • Cut the corner of the cake mix pouch and spread it, as evenly as possible, over the pumpkin.
  • Pour or spoon the melter butter over the cake mix. It will probably pool up, so use the back of a spoon or a spatula to spread it as evenly as possible.
  • Bake on the middle rack in the preheated oven for 40-50 minutes, or until the top is browned.
  • Allow the pumpkin pie cake to cool for at least two hours (if you can stand the wait!) before cutting in to ensure it holds together when served.