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

  • Ready In

  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...