Pumpkin Pie Cake Recipe

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 one!

Serves: 20

Pumpkin Pie Cake Recipe

10 minPrep Time

55 minCook Time

1 hr, 5 Total Time

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Ingredients

  • 1 (16 ounce) can pumpkin
  • 1 (12 ounce) can 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
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.  
  3. Pour into a greased 9x13-inch pan.
  4. Sprinkle the dry cake mix over the entire pumpkin mixture in the pan.  
  5. Spoon melted butter over the dry cake mix.  
  6. Sprinkle chopped nuts over all.  
  7. Bake for 55 minutes.
  8. Serve warm or cold.
Recipe Type: Dessert
7.6.4
1449
http://www.sixsistersstuff.com/recipe/2013/09/pumpkin-pie-cake-recipe/

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32 Responses to “Pumpkin Pie Cake Recipe”

  1. Marie Thomson
    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.
  2. norniea
    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!
  3. Diane Sundvik
    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!
  4. Lolette Stephenson
    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 !!!!!
    • 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! :)
  5. 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.
  6. CuriousMargie
    Y'all have never led me wrong. This is in the oven right now. I'm a transplant from NOLA who's currently experiencing -20F windchill for the first time in Edmonton, Alberta. Your cake might actually save my life. Happy Holidays and thanks for all the great recipes!!!
  7. I made this for Thanksgiving, and everyone just loved it! I added just a little bit of flour to the pumpkin mix and used 1/4 cup less sugar. I topped it with chopped pecans. Next time, I will probably use 3/4 of suggested quantity of yellow cake mix and butter.

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