Go Back
+ servings
Pumpkin Pie Cake with whipped topping and caramel sauce
Print Recipe
5 from 1 vote

Pumpkin Pie Cake Recipe

Get the best of both worlds (cake AND pie) with our delicious Pumpkin Pie Cake!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Favorite pumpkin recipe, pumpkin cake, Pumpkin Pie Cake
Servings: 20
Calories: 113kcal
Author: Momma Cyd

Equipment

  • 9x13" Pan

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 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

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

Nutrition

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