Pumpkin Pie Cake

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Most Helpful Positive Review

Oct 13, 2003

This cake is wonderful--delicious and easy to make. I found that it tasted better, when I used two 9oz. Jiffy yellow cake mixes (without pudding in the mix) for the topping. I've made this about 5 times, and everyone loves it.

—PMRAU

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Most Helpful Critical Review

Nov 30, 2006

Not so good! The pumpkin filling was great, but the topping was too sweet. I would have liked to have some type of bottom crust, but the topping was not at all what I was looking for. If I knew it was going to turn out like that I would have just made a pie. No one in my family liked it and I ended up throwing the entire cake (with the exception of 2 pieces) away. I was very disapointed.

—Julenious

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55 Ratings

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Oct 25, 2006

Wonderful. Used 4 eggs for a firmer texture. Spread dry spice cake mix and dropped pats of butter (about 1 1/2 cups -- we love butter) across the top. The butter melted and made a crispy topping. I skipped dinner and went straight to dessert!

—anmlnrs

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Nov 01, 2006

When I took this cake from the oven rich aroma of the season lured my downstairs neighbor up to my door wanting to know what I had baked. She ran downstairs to put on a fresh pot of coffee and we had two pieces of this fabulous "pie cake" while it was still warm from the oven! Yummers!!! One thing I did do was before I baked it I toasted the walnuts then I sprinkled them over the cake. I have shared this recipe with four people so far.

—Caty Cole

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Dec 24, 2006

Very nice! Just a tad bit on the sweet side, so next time I'll reduce the amount of sugar I add and cut back on the cake mix topping. The pumpkin mix on the bottom was very pie-like; and the topping had a nice crunch to it. We will do this one again---only less sweet.

—CKEH

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Sep 28, 2007

Delicious! I cut the sugar back to 1/2 cup and mixed in 1/2 cup flour into cake mix before pouring it over the top of pumpkin filling. Rave reviews from the ladies in our book club!

—montana j's

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Oct 10, 2006

There simply is no better use for pumpkin, it is unbelieveably delicious. I'm not exaggerating.

—RACHELRECK

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Oct 13, 2008

I wasnt sure about the cake topping at first so i used only a little but it turned out to be very good. so next time i will do a thick layer of it...

—Sarahw

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Nutrition

Calories
301 kcal
15%

Carbohydrates
36.5 g
12%

Cholesterol
56 mg
19%

Fat
16 g
25%

Fiber
1.9 g
8%

Protein
4.8 g
10%

Sodium
406 mg
16%

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

Nutritional Information

Pumpkin Pie Cake

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 301
Calories from Fat: 144

% Daily Value *
Total Fat 16g 25 %
Saturated Fat 6.4g 32 %
Cholesterol 56mg 19 %
Sodium 406mg 16 %
Potassium 202mg 6 %
Total Carbohydrates 36.5g 12 %
Dietary Fiber 1.9g 8 %
Protein 4.8g 10 %
Sugars 24.7g
Vitamin A 132 %
Vitamin C 4 %
Calcium 14 %
Iron 14 %
Thiamin 9 %
Niacin 13 %
Vitamin B6 6 %
Magnesium 10 %
Folate 24 %

* 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.