Recipe by ZIPITY
"I've never been good at making pies but love to have pumpkin pie at Thanksgiving. This cake is just as good and twice as easy to make."
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 (18.25 ounce) package
yellow cake mix
1 (29 ounce) can
1 1/2 teaspoons
Wish I could give this one six stars! I made one at Thanksgiving '06, since not everyone likes regular pies. My family adored it, and has since requested it several times. It has also made a great dish to take to any gathering with a lot of people, because the regular recipe makes a LOT of servings (like we measure the servings! Just plenty of dessert here!). I've not had anything but positive comments on it. One note - I made it once with a yellow butter cake mix - that made it so rich, it was almost too much. I'd stick with a regular yellow cake mix whenever possible. Easy, tasty and looks fantastic. Thank you so much for sharing this one - it is now a family favorite! (And I am making it again tomorrow for a birthday party! Most requested dessert I've ever had, besides my pecan pie!) Yummy just doesn't cut it for this one! You simply have to try it. If you like pumpkin pie at all in any way, you'll love this one. (And I didn't adjust the recipe at all - most need tweaking - this one is just wonderful as Patty P. wrote it up!) My family thanks you too! : )
I read alot of reviews b4 making this recipe. i can't believe it got so many good reviews. For a 29 oz can of pumpkin, 1/2 cup of sugar was no way sweet enough for the filling..I had to add 1 cup of sugar and 13 cup of Stevia to get it sweet enough. There was also not enough evaporated milk for the ammt of pumpkin..I added the whole 12 oz can. I also had to add 2 teaspoons of pumpkin pie spice to make the flavor better. The crust, after taking out 1 cup for the topping had way too much butter in it. I would have used 1/4 cup instead of 1/2 cup and it would have been plenty. The topping was a nice addition to the recipe. I added coconut and almonds to it and it was really good. It turned out great with my tweeks..but the recipe as written wasn't good.
This was a family hit! Everyone told me to add this to my list of requested dishes for all family functions. Too my delight my daughter with no interest in cooking actually dove in and put this together. If you like pumpkin pie can't go wrong. I did make an adjustment to recover from my error. I had this recipe confused with another and had melted the butter for the topping. Just drizzled over the dry topping ingredients and it turned out, also added pecans to please my family. Thanks for sharing.
Excellent! I love the taste of pumkin but find pumpkin pie boring. This, however, is excellent! The filling was perfect, the crunchy topping was a perfect companion to the filling and the crust was great. I served it warm with real whipped cream that I sweetened only slightly. Thank you!
I had this recipe once and let someone borrow the original..never got it back!! Thank you for sharing. I have looked for a long time to find this Pumpkin Pie Cake with the botttom crust and crumbly topping. Being a Southern gal, I also use sweet potato in place of pumpkin. Delicious!
This is the most amazing stuff....when I made it I burned my mouth because I just couldn't wait for it to cool! I ate three pieces and was disappointed that I didn't have room for more...this one is a keeper!!
This was fantastic! I added pecans to the topping- about 3/4 C. That was the only change I made. We had it with cinnamon ice cream while it was still warm--yummy!! Some said it was the best dessert they ever had!Definitely easy too!
I was looking for a good recipe using pumpkin and this is what I found. My husband and son loved it. We took some right out of the oven over to the neighbors house. They also loved it. The middle has the consistancy of pumpkin pie, and the crust is like a slightly crunchy cake. I added some chopped walnuts to the top. I may add nuts to the crust too next time for added crunch. I also added some nutmeg and ginger to the filling. I used butter instead of margarine. I cut back on both sugars and it was still plenty sweet enough. We had it with vanilla ice cream...it took some of the sting out of losing to the Yankee's last night...
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie Cake II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 115
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.
This delicious, moist pumpkin spice cake is baked in a sheet pan.
Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.