Pumpkin Pie Cake III Recipe - Allrecipes.com
Pumpkin Pie Cake III Recipe
  • READY IN ABOUT hrs

Pumpkin Pie Cake III

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Oct 13, 2009

I have made Pumpkin Pie Cake quite a few times, but my recipe calls for a 29 oz can of pumpkin (not a 15 oz can). I use 1/2 cup white sugar and 1/2 cup brown sugar. DO NOT make the mistake of using pumpkin pie mix for this recipe or it will not turn out. I generally use a spice cake mix with very good results. My gamily likes this just as much as they like pumpkin pie.

 
Jun 05, 2009

Way too sweet. I reduced the sugar to 1/4 c. There is enough sugar in the cake mix and milk that a full cup is not needed. I like to taste the flavors of ingredients, not the sugar.

 

5 Ratings

Nov 16, 2009

This is our Favorite Cake - I have used a receipe similar to this for several years with a few minor differences - only use 2 tsp. Pumpkin Pie Spice, granulated sugar, 4 eggs plus 1 tsp. salt

 
Jan 27, 2012

This pumpkin cake was very good, altho I think I like my recipe that uses a 29 oz can pf pumpkin better, as it has a better pie filling to topping ratio & makes it more pumpkin pie-ish. I like the use of brown sugar and more spice than the norm. I always dbl the spice in my pumpkin pie. Since I only had a 15 1/2 oz can of pumpkin, this is the recipe I used. I didn't have pecans or walnuts so used sliced almonds instead and added flaked coconut for some crunch. I cut the melted butter back to 3/4 cup. It was served with fresh whipped cream and it tasted delicious.

 
Oct 02, 2013

Loved it! I would like to reduce the amount of butter on top, does anyone has a suggestion?

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 44.8 g
  • 14%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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