Pumpkin Pie Cake II

23 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 1 hr 20 min

“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.” - by BONNER307

Ingredients

1 (29 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
3 teaspoons ground cinnamon
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 cup chopped pecans

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Metric US

Original recipe yields 1 --9x13 inch cake

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
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.
Bake in the preheated oven 50 to 60 minutes. Cool before serving.

Nutrition

Amount Per Serving (18 total)

Calories
333 cal
17%

Fat
18 g
28%

Carbs
40.3 g
13%

Based on a 2,000 calorie diet

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Reviews (23)

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Mellyvanilly01

Sep. 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 s..." See moreale...didn't have any left over!!"

jencooks4fun

Oct. 16, 2006

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

DrIgis

Feb. 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 ch..." See moreips, and the kids loved it. Thanks again."

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