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