Recipe by Rosie De Coito
"This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (29 ounce) can
1 (12 fluid ounce) can
1 (18.25 ounce) package
yellow cake mix
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.)
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.
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!
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.
This was THE hit of my friend's wedding shower, everyone asked for the recipe. And so easy!
Good Flavor, great idea but way too much butter. I will make this again but use at least half of the butter.
Excellent! I will definitely make this again. I may use extra large eggs, or 4 instead of 3.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 138
From the bird to the sides to the cranberry sauce and the pie, it's all here for you.
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This delicious, moist pumpkin spice cake is baked in a sheet pan.
See how to make a pumpkin spice cake with a simple glaze.
Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.