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Pumpkin Pie Cake

SUBMITTED BY: Christine Johnson 

"Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream. Originally submitted to ThanksgivingRecipe.com. "
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RECIPE RATING:
This recipe has been rated 42 times with an average star rating of 4.6
Read Reviews (37)
Original recipe yield 1 - 9 x 13 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (29 ounce) can canned pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 4 teaspoons pumpkin pie spice
  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup butter
  • 1 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
  3. Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
  4. Bake for 55 to 60 minutes, or until done.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Oct. 13, 2003 by PMRAU 
This cake is wonderful--delicious and easy to make. I found that it tasted better, when I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Oct. 25, 2006 by anmlnrs 
Wonderful. Used 4 eggs for a firmer texture. Spread dry spice cake mix and dropped pats of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Nov. 1, 2006 by Caty Cole 
When I took this cake from the oven rich aroma of the season lured my downstairs neighbor up... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Dec. 24, 2006 by CKEH 
Very nice! Just a tad bit on the sweet side, so next time I'll reduce the amount of sugar I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.64 star rating.
Reviewed on Nov. 30, 2006 by Julenious 
Not so good! The pumpkin filling was great, but the topping was too sweet. I would have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Oct. 10, 2006 by RACHELRECK 
There simply is no better use for pumpkin, it is unbelieveably delicious. I'm not exaggerating. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Oct. 13, 2008 by Sarahw 
I wasnt sure about the cake topping at first so i used only a little but it turned out to be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Nov. 23, 2006 by TRUEBOO 
Everyone loves this. It's a classic. Like custardy pumpkin pie with cakey goodness on top :-) MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Oct. 27, 2007 by littletrouble 
Everyone in my family loves this cake and wants the recipe. My daughter has a birthday in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Sep. 28, 2007 by montana j's 
Delicious! I cut the sugar back to 1/2 cup and mixed in 1/2 cup flour into cake mix before... MORE

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Nutritional Information
Pumpkin Pie Cake

Servings Per Recipe: 20

Amount Per Serving

Calories: 237

  • Total Fat: 10.8g
  • Cholesterol: 51mg
  • Sodium: 386mg
  • Total Carbs: 33.8g
  •     Dietary Fiber: 1.5g
  • Protein: 2.6g

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