Pumpkin Pie Cake II

Pumpkin Pie Cake II


"I've never been good at making pies but love to have pumpkin pie at Thanksgiving. This cake is just as good and twice as easy to make."


1 h 20 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
  3. Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
  4. Bake in the preheated oven for 50 minutes. Keep refrigerated.
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  1. 30 Ratings


Wish I could give this one six stars! I made one at Thanksgiving '06, since not everyone likes regular pies. My family adored it, and has since requested it several times. It has also made a gre...

This was a family hit! Everyone told me to add this to my list of requested dishes for all family functions. Too my delight my daughter with no interest in cooking actually dove in and put thi...

Excellent! I love the taste of pumkin but find pumpkin pie boring. This, however, is excellent! The filling was perfect, the crunchy topping was a perfect companion to the filling and the cru...

I had this recipe once and let someone borrow the original..never got it back!! Thank you for sharing. I have looked for a long time to find this Pumpkin Pie Cake with the botttom crust and cru...

This is the most amazing stuff....when I made it I burned my mouth because I just couldn't wait for it to cool! I ate three pieces and was disappointed that I didn't have room for more...this on...

This was fantastic! I added pecans to the topping- about 3/4 C. That was the only change I made. We had it with cinnamon ice cream while it was still warm--yummy!! Some said it was the best de...

I read alot of reviews b4 making this recipe. i can't believe it got so many good reviews. For a 29 oz can of pumpkin, 1/2 cup of sugar was no way sweet enough for the filling..I had to add 1 cu...

A woman at my church made this last week for a potluck, and oh my stars . . . my friend and I could not stop raving about it! She emailed me the link to the recipe in an email that stated "this...

I was overall disappointed with this recipe. I felt the brown sugar overwhelmed every other flavor, including the pumpkin. This was good for a non-chocolate dessert choice, but won't be a requ...