Pumpkin Pie Cake I Recipe - Allrecipes.com
Pumpkin Pie Cake I Recipe

Pumpkin Pie Cake I

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"This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
  3. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
  4. Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
  5. After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2003

I found this recipe several years ago and from the very first time I made it - everyone that has tasted it has been hooked. I love it because it's so each to make (no pie crust to mess with). It has replaced regular pumpkin pie at our family Thanksgiving dinners since I introduced it. (For easier storage - I don't use paper on the bottom, just a little oil. Also - I don't turn it upside down so the crust is on the bottom - I cut it and turn each piece as it goes on the plate, that way the "crust" part stays crispy instead of soggy.)

 
Most Helpful Critical Review
Apr 15, 2003

I did not like this at all. the top was kinda flat tasting. and the crust was to salty. i followed the recipe .but used pecans instead of walnuts.maybe that was why. would not make again.

 
Nov 26, 2002

I have made this 3 times and each time it has come out perfect. I used Splenda instead of sugar, low fat condensed milk, and egg substitute. I have used a spice cake, caramel cake and yellow cake. I have tried just 1/2 the cake mix and used the other half for muffins because the first time I used all of it some of the mix was still powdery. You have to make sure most of the mix gets wet. Each time I made it everyone loved it. I am going to take it for our TG feast along with traditional pumpkin pie but I prefer this pie cake. Thanks for the great recipe!

 
Dec 13, 2002

This was easy to make and pretty good, although in my opinion it could be improved. Next time, I would use 3/4 cup butter and drizzle it over the cake mix so that it is evenly covered and I would increase the spices, as it was a little bland.

 
Nov 03, 2002

This was THE hit of my friend's wedding shower, everyone asked for the recipe. And so easy!

 
Nov 11, 2002

Good Flavor, great idea but way too much butter. I will make this again but use at least half of the butter.

 
Nov 11, 2002

Excellent! I will definitely make this again. I may use extra large eggs, or 4 instead of 3.

 
Mar 23, 2004

I am a very big fan of anything pumpkin and I must say that this is now at the top of the list! It's good cold or warm! Note: I added a 1/2 tsp of allspice to this recipe. I've tried different nut toppings the last few times making it and my favorite is the "Nut topping" that is a crushed mixture of nuts found in most grocery stores.

 

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Nutrition

  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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