"This is one recipe that is to die for. Sweet and moist, it's like a pie and a cake as one! Use more pecans, if desired, and top it with ice cream." — BONNER307
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1 (29 ounce) can
1 (12 fluid ounce) can
1 (18.25 ounce) package
yellow cake mix
Loved this recipe!! I used brown sugar instead of white, added about 1/8 teaspoon of pumpkin pie spice. Instead of a yellow cake, I used a butter cake...IT WAS TO DIE FOR!!! Made several for a bake sale...didn't have any left over!!
I didn't add the pecans, but maybe that would have helped. I did drizzle quite a bit of butter over the top, but every place that didn't get butter was just raw cake mix in the finished product. I thought it would soak up the pumpkin mixture. Maybe I should have patted it down into the pumpkin mixture?
Awesome, I used pumplin pie filling instead of plain pumpkin. Will definately make again!!!!
I made this using sweetened evaporated milk and omitted the sugar.I also added all spice and three eggs. I was fabluous. I will make this again and again. Oh the last time I added 1/2 pkg chocolate chips, and the kids loved it. Thanks again.
I made this dessert and got RAVE reviews. I followed some of the other reviewer's and added more cinammon (about a tsp) and added about 1 tsp Pumpkin Pie spice. We did wait more than one day to dig in and the wait was well worth it! I've already emailed this recipe to others.
This recipe used twice the amt of pumpkin than a similar recipe my mom has and I really like the thicker pumpkin layer. Yum! I made it in 2 8x8 pans, giving one away and keeping one for here at home. I probably should have taken it out at 50 min, but let it in 5 min more, but it is still great.
Excellent! This has become one of my new favorite Thanksgiving Day desserts. I almost prefer it over a regular pumpkin pie!
This was the first cake I ever made (I had to actually buy a 9 x 13 pan), and it came out perfect! I couldn't find yellow cake mix in precisely 18.25 oz so I used 16+ oz instead, and I didn't miss a thing. I also used 2 cups of cinnamon sugared pecans which I found at Whole Foods, and that added a lot to an already excellent recipe. I used 30 oz of pumpkin (not pumpkin pie filling), and though I had been skeptical, it came out every bit as hedonistically yummy as I could imagine, and not too gooey.
* 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: 162
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