Pumpkin Pie Cake III

Pumpkin Pie Cake III

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Michelle 1

"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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1 h 5 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


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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 us...

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.

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

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 t...

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

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