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.
pumpkin pie haters
Pumpkin pie haters are all among us. I personally love anything with pumpkin, so I am a huge pumpkin pie fan, but there are some people out there, that just don’t love it.
That’s totally fine and understandable. I get that it’s not the most flavorful pie, but, it’s tradition?
Anyway, this Pumpkin Pie Cake is perfect for those pumpkin pie haters, because it tastes like cake. It has a little bit of a pumpkin pie bottoms, but the crunch of the pecans, and the sweet taste of the cake totally distracts.
If you are looking for a dessert that is going to please everyone this Thanksgiving, you have to try this Pumpkin Pie Cake Recipe.
tips for making pumpkin pie cake:
This recipe was a little foreign to me. I had always had it made for me, but I never made it myself until recently. I was shocked when the center was so jiggly as it was cooking, but I can assure you, it sets up.
This recipe is pretty easy, and it will probably be shocking how simple it is to make; then you bring it out of the oven and it looks like a beautiful masterpiece.
Here are some tips for making it, so you know you are making it correctly.
- This recipe is best, when made in a 9×13 inch pan. Don’t try to fit it in a smaller or larger pan, it will overflow, or be extremely thin, and all the flavor won’t be there. We definitely recommend keeping it to a 9×13 inch pan.
- You will want to be sure to spray your pan with non-stick cooking spray. I recommend using either a butter-based spray, or olive oil spray.
- As you sprinkle the cake mix, over the liquid, it shouldn’t seep down into the pumpkin pie. They should stay separate. If it is, you are probably being too rough with it. Just lightly sprinkle the cake mix.
- It may look a little bit strange at first. I promise you, once you pour the butter on, and allow it to cook in the oven for a little while, you are going to be surprised how well it turns out after baking.
- Be sure, you are evenly distributing the butter. This is kind of tricky because it’s hard to spread it out, especially when it’s on uneven cake areas.
- Again, once it cooks, the butter will continue to seep, and spread, and it won’t be so dry.
- Place in the oven and bake for 55 minutes. If your center is still a little jiggly when you remove it from the oven, that’s okay. Once you refrigerate it, it will stiffen up. It’s just like baking a pumpkin pie.
watch how to make a similar recipe, here:
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looking for more pumpkin iNspired recipes?
Pumpkin Cupcakes with Cream Cheese Frosting
Buttermilk Pumpkin Donuts with Maple Glaze
Cream Cheese and Pumpkin Roll Bars
Roasted Pumpkin Spice Almonds
Serves: 20
10 minPrep Time
55 minCook Time
1 hr, 5 Total Time
Save RecipeIngredients
- 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
- Preheat oven to 350 degrees F.
- Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.
- Pour into a greased 9x13-inch pan.
- Sprinkle the dry cake mix over the entire pumpkin mixture in the pan.
- Spoon melted butter over the dry cake mix.
- Sprinkle chopped nuts over all.
- Bake for 55 minutes.
- Serve warm or cold.
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