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
16 ounces canned pumpkin
12 ounces evaporated milk
1 1 /2 cups sugar
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
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
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