Pumpkin Pie Cake

Pumpkin Pie Cake

51

"Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream. Originally submitted to ThanksgivingRecipe.com. "

Ingredients

{{adjustedServings}} servings 301 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
  3. Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
  4. Bake for 55 to 60 minutes, or until done.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

51
  1. 61 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This cake is wonderful--delicious and easy to make. I found that it tasted better, when I used two 9oz. Jiffy yellow cake mixes (without pudding in the mix) for the topping. I've made this abou...

Wonderful. Used 4 eggs for a firmer texture. Spread dry spice cake mix and dropped pats of butter (about 1 1/2 cups -- we love butter) across the top. The butter melted and made a crispy toppin...

When I took this cake from the oven rich aroma of the season lured my downstairs neighbor up to my door wanting to know what I had baked. She ran downstairs to put on a fresh pot of coffee and ...