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Pumpkin Pie Cake II

Pumpkin Pie Cake II

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
BONNER307

BONNER307

This is one recipe that is to die for. Sweet and moist, it's like a pie and a cake as one! Use more pecans, if desired, and top it with ice cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.
  3. Bake in the preheated oven 50 to 60 minutes. Cool before serving.
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Reviews

Mellyvanilly01
31

Mellyvanilly01

9/27/2010

Loved this recipe!! I used brown sugar instead of white, added about 1/8 teaspoon of pumpkin pie spice. Instead of a yellow cake, I used a butter cake...IT WAS TO DIE FOR!!! Made several for a bake sale...didn't have any left over!!

jencooks4fun
12

jencooks4fun

10/16/2006

Awesome, I used pumplin pie filling instead of plain pumpkin. Will definately make again!!!!

DrIgis
9

DrIgis

2/13/2009

I made this using sweetened evaporated milk and omitted the sugar.I also added all spice and three eggs. I was fabluous. I will make this again and again. Oh the last time I added 1/2 pkg chocolate chips, and the kids loved it. Thanks again.

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