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.

If you don’t love pumpkin pie, try this pumpkin pie CAKE.

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 you’ll be surprised how simple it is to make; especially when 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.

Join us in our kitchen:

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We take you through each recipe, step by step, and show you exactly how to make it.

Each recipe is tried and true, so you know your family will love it.

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

Complete your Thanksgiving meal with our favorite dishes:

• 30 Minute Dinner Rolls
• Grandma’s Thanksgiving Stuffing
• Green Bean Casserole
• Slow Cooker Creamy Mashed Potatoes
• How To Make Turkey Gravy From Scratch
• Slow Cooker Macaroni and Cheese
• Strawberry Jello Fluff Salad
• Easy Sweet Cornbread
• Simple Pumpkin Pie
• Caramel Pumpkin Poke Cake
• Fluffy Cranberry Salad

Serves: 20

Pumpkin Pie Cake Recipe

Get the best of both worlds (cake AND pie) with our delicious Pumpkin Pie Cake!

Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Print Pin

Ingredients

• 1 16 ounce can pumpkin puree
• 1 12 ounce can evaporated milk
• 1 ½ cups sugar
• 3 eggs
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 15.25 ounce box yellow cake mix
• 1 cup butter
• 1 cup chopped pecans
• whipped topping optional garnish
• caramel topping optional garnish

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 9×13-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.

Notes

• We love this cake topped with whipped cream or ice cream and caramel.
• Nutritional info does not include optional garnishes.

 

Nutrition

Calories: 113 kcal · Carbohydrates: 17 g · Protein: 2 g · Fat: 5 g · Saturated Fat: 1 g · Cholesterol: 26 mg · Sodium: 80 mg · Potassium: 48 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 66 IU · Vitamin C: 1 mg · Calcium: 23 mg · Iron: 1 mg

Equipment

• 9×13" Pan

Recipe Details

Course: Dessert

Cuisine: American

Author: Momma Cyd

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