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Pumpkin Pie Cake I

Pumpkin Pie Cake I


Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
  3. Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
  4. Bake for 55 to 60 minutes, or until done.
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I have made this quite a bit- it is my favorite- however I have found using Libby's pumpkin pie mix and eliminating the sugar and spices is much easier! Here is my version: 1 - 29 oz. can Libby's Pumpkin Pie Mix 4 -beaten eggs 1 - 13 oz. can evaporated milk 1 box of dry yellow cake mix 1 cup melted margarine 1 cup chopped nuts This is truly a 5 star recipe!!

Alyson Jones

I tried this over the holidays and it was simply awesome! After reading the reviews, I decided to take some advice and use Libby's pumpkin pie mix instead of the pumpkin, sugar and spices. I also used a butter pecan flavored cake mix. My version: 1 - 29 oz. can Libby's Pumpkin Pie Mix, 4 -beaten eggs, 1 - 13 oz. can evaporated milk, 1 box of dry butter pecan cake mix, 1 cup melted butter, 1 cup chopped nuts. Not at all healthy, but truly a 5 star recipe for taste!!


I love pumpkin pie, and this is a great twist. The only thing I did different from the recipe was to mix the cake mix and butter together before topping on the pumpkin mixture. I loved the results!