Pumpkin Pie Cake III4 Reviews
- Prep: 15 min
- Cook: 50 min
- Ready In: 1 hr 5 min
“This is like pumpkin pie with the crust on top. Topped with whipped cream, it is a fun alternative to your basic pumpkin pie.” - by Michelle
Original recipe yields 1 9x13-inch cake
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.
- Bake in the preheated oven until set in the center, about 50 minutes.
Amount Per Serving (16 total)
- 399 cal
- 23.2 g
- 44.8 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I have made Pumpkin Pie Cake quite a few times, but my recipe calls for a 29 oz can of pumpkin (not a 15 oz can). I use 1/2 cup white sugar and 1/2 cup brown sugar. DO NOT make the mistake of using pu..." See morempkin pie mix for this recipe or it will not turn out. I generally use a spice cake mix with very good results. My gamily likes this just as much as they like pumpkin pie. "
"Way too sweet. I reduced the sugar to 1/4 c. There is enough sugar in the cake mix and milk that a full cup is not needed. I like to taste the flavors of ingredients, not the sugar...." See more"
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