Cake Mix Recipe, Cakes, Dessert, Halloween, Pie, Pumpkin, Thanksgiving

Pumpkin Pie Cake Recipe

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Pumpkin Pie Cake

 



We love Fall pumpkin recipes.  Our mom got this Pumpkin Pie Cake recipe years ago at a church party.  It is a cross between pumpkin pie and cake.  It’s moist and so delicious!  You can also top it with whipped cream or vanilla ice cream.  You can’t go wrong with this pumpkin recipe!

Pumpkin Pie Cake Recipe

Ingredients:
16 ounces canned pumpkin
12 ounces evaporated milk
1 1 /2 cups sugar
3 eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 yellow cake mix
1 cup butter (2 sticks)
1 cup chopped pecans or walnuts

Directions:

Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.  Pour into a greased 9×13  pan.  I used a glass pan.  Then sprinkle the dry cake mix over the entire pumpkin mixture in the pan.  Be sure to use all of the cake mix.  Then spoon 1 cup of melted butter over the dry cake mix.  Sprinkle chopped nuts over all.  Bake at 350 degrees for 55 minutes. You can eat it warm or cold.  However you like to eat your pumpkin pie!

Makes about 20 servings

Looking for more pumpkin recipes?
Mini Pumpkin Pie Crescents
Pumpkin Muffin Bites
Pumpkin Snickerdoodle Cookies
Pumpkin Pie Truffles
Pumpkin Popovers

If you like our recipes then you will LOVE our Cookbook!!!

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Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.

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Comments

  1. Deb Williams says

    Just wondering if I could use a spice cake mix in place of yellow cake? I think I’ve made this before…… Seems familiar.

    • Ljubica says

      I am not familiar with this cake mix, we don`t have such thing in my country. Can you please tell me what is it, is it some kind of flower, can I replace it with regular flower and what amount goes for this pumpkin pie cake? Thank you very much.

      • Cyd says

        We have only made this with the yellow cake mix, we have never substituted anything else. You can order cake mixes off of Amazon. Not sure what country you are from and how expensive that would be.

  2. Marie Thomson says

    Quick & Easy Pumpkin Cupcakes

    Fix these cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Kids will love this sweet and spicy finger-food and clean-up will be a breeze.

    Recipe Cookbook Nestle® Very Best Baking

    ——————————————————————————–

    Prep Time 5 minutes

    ——————————————————————————–

    Cooking Time 18 minutes

    ——————————————————————————–

    Serves 24

    ——————————————————————————–

    ——————————————————————————–
    Ingredients

    1 package (18.25 oz.) spice cake mix
    1 can (15 oz.) LIBBY ® 100% Pure Pumpkin
    3 eggs
    1/3 cup vegetable oil
    1/3 cup water
    1 container prepared cream cheese or vanilla frosting

    ——————————————————————————–
    Directions

    PREHEAT oven to 350°F. Paper-line or grease 24 muffin cups.

    BLEND cake mix, pumpkin, eggs, vegetable oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.

    BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

  3. EsTee says

    Wow!!! I made this last night to go with the slow cooker pulled beef sandwiches (which were also AMAZZZZING) and all I can say is WOW!!! Everyone was in love with this dessert…noone could get enough!! THank you!!

  4. norniea says

    This was my first time making this type of ‘cake’. I may eat the whole pan myself! I added some extra crumble to the nuts on top with oatmeal,& a little brown sugar, then added crushed gingersnap cookies to the top the last few minutes of baking. So darn good! Thanks for posting this. I just gained 10 pounds!

  5. Diane Sundvik says

    I have been making this cake since 1980 when a friend of mine brought it to our Thanksgiving dinner. My family asks for it every year. Now my daughter is making it for her friends. I would say it’s best when served cold. That way the pumpkin layer on the bottom stays firm. Enjoy!

  6. Lolette Stephenson says

    I made this for the first time this weekend for an early Thanksgiving dinner with family. There were several desserts and this one got gobbled up fast. When everyone says “I need the recipe for this”, you know its a true winner. Thank You !!!!!

  7. Bonnie says

    I watched your video on how to make this and I thought she said brown sugar but the recipe above just says sugar. Which one would it be? Thanks!

  8. Michele says

    I want to make this recipe today, but really hate to use a box cake mix for the top. I have recipes to substitute for the box mix, but just wondering if you have any other suggestions?

  9. Heidi says

    My pumpkin pie cake is in the oven right now. It is starting to smell soo good. I will let you know how it turned out. Thank you.

  10. Sandy Dvorak says

    This cake smells delicious–just took it out of the oven, but made it for tomorrow. Do I need to keep it in the frig overnight?

    • Cyd says

      We keep extra in the refrigerator. It’s ok to set out for an hour or two, but any leftovers go in the fridge.

    • Cyd says

      You could try cooking a little longer than 55 minutes if it’s way gooey. It’s similar to pumpkin pie. It will set up a little after removing from the oven. It is not liquid like at all. We have never had a problem with it. Is your oven temp accurate? Hope it turns out well for you! :)

  11. Lyndy says

    I’ve made plenty of recipes from this site (and Pinterest), so I’m used to the quick and easy formulas you use in your recipes. However, this had no flavor. Well not the pumpkin pie flavor that I expected. The cake topping had flavor, but there was no pumpkin pie flavor.
    Not worth the butter that this recipe calls for. Off to find something butter worthy.

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