Pumpkin Pie Cake Recipe
This pumpkin pie cake has all the flavor of a traditional pumpkin pie but with the delicious cake texture.
Serving20 servings
Ingredients
- 1 16 ounce can pumpkin puree
- 1 12 ounce can evaporated milk
- 1 ½ cup 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℉.
- 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.
Notes
- 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.
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