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Pumpkin Pie Cake III

By: Michelle  
"This is like pumpkin pie with the crust on top. Topped with whipped cream, it is a fun alternative to your basic pumpkin pie."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 130 people have saved this

Prep Time:
15 Min
Cook Time:
50 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 1 9x13-inch cake
 

Ingredients

  • 1 (16 ounce) can pumpkin
  • 1 (12 fluid ounce) can evaporated milk (such as Carnation ®)
  • 1 cup brown sugar
  • 3 eggs
  • 4 teaspoons pumpkin pie spice
  • 1 (18.25 ounce) package yellow cake mix
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans
  • 1 cup melted butter

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  2. Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.
  3. Bake in the preheated oven until set in the center, about 50 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 399 | Total Fat: 23.2g | Cholesterol: 78mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2009 by Suzanne 
Way too sweet. I reduced the sugar to 1/4 c. There is enough sugar in the cake mix and milk... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Debby S. 
I have made Pumpkin Pie Cake quite a few times, but my recipe calls for a 29 oz can of pumpkin... MORE

 
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