READY IN ABOUT 1¼ hrs

Pumpkin Pie Cake III

Read Reviews (4)

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
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.
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

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.

—Debby S.

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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.

—Suzanne

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4 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

—Jessie's Mom

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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.

—Lillydee

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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.

Nutritional Information

Pumpkin Pie Cake III

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 399
Calories from Fat: 209

% Daily Value *
Total Fat 23.2g 36 %
Saturated Fat 9.7g 49 %
Cholesterol 78mg 26 %
Sodium 405mg 16 %
Potassium 225mg 6 %
Total Carbohydrates 44.8g 14 %
Dietary Fiber 1.8g 7 %
Protein 5.6g 11 %
Sugars 31g
Vitamin A 98 %
Vitamin C 3 %
Calcium 18 %
Iron 15 %
Thiamin 13 %
Niacin 16 %
Vitamin B6 6 %
Magnesium 10 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.