Pumpkin Pie Cake II

Pumpkin Pie Cake II

25
BONNER307 0

"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."

Ingredients

1 h 20 m servings 333 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

25
  1. 29 Ratings

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Most helpful

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 ...

Most helpful critical

I didn't add the pecans, but maybe that would have helped. I did drizzle quite a bit of butter over the top, but every place that didn't get butter was just raw cake mix in the finished product...

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 ...

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

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 chocol...

This recipe used twice the amt of pumpkin than a similar recipe my mom has and I really like the thicker pumpkin layer. Yum! I made it in 2 8x8 pans, giving one away and keeping one for here a...

I made this dessert and got RAVE reviews. I followed some of the other reviewer's and added more cinammon (about a tsp) and added about 1 tsp Pumpkin Pie spice. We did wait more than one day ...

This was the first cake I ever made (I had to actually buy a 9 x 13 pan), and it came out perfect! I couldn't find yellow cake mix in precisely 18.25 oz so I used 16+ oz instead, and I didn't ...

I didn't add the pecans, but maybe that would have helped. I did drizzle quite a bit of butter over the top, but every place that didn't get butter was just raw cake mix in the finished product...

Excellent! This has become one of my new favorite Thanksgiving Day desserts. I almost prefer it over a regular pumpkin pie!

Great flavor. Crust was very thick and difficult to cut without making a mess. Inverted onto a plate and took care of that problem.