Pumpkin Pie Cake I

Pumpkin Pie Cake I

123
CHRISTYJ 104

"Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream."
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Ingredients

servings 334 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 451 mg
  • 18%

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.

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Directions

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  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.

Reviews

123
  1. 152 Ratings

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Most helpful positive review

I have made this quite a bit- it is my favorite- however I have found using Libby's pumpkin pie mix and eliminating the sugar and spices is much easier! Here is my version: 1 - 29 oz. can Libb...

Most helpful critical review

Okay... I don't know what the heck happened with this recipe but it did not work for me! Sprinkling the yellow cake mix and covering with butter DID NOT do anything to make the DRY CAKE MIX any...

I have made this quite a bit- it is my favorite- however I have found using Libby's pumpkin pie mix and eliminating the sugar and spices is much easier! Here is my version: 1 - 29 oz. can Libb...

I tried this over the holidays and it was simply awesome! After reading the reviews, I decided to take some advice and use Libby's pumpkin pie mix instead of the pumpkin, sugar and spices. I als...

I love pumpkin pie, and this is a great twist. The only thing I did different from the recipe was to mix the cake mix and butter together before topping on the pumpkin mixture. I loved the resul...

Thanks to the person that posted this recipe. I might have kept it a secret if it were mine. ;o) I made this two nights in a row...once for a Thanksgiving party at work and once for Thanksgivi...

I made this for a church Supper and I took some 'hints' and I used half of a carrot cake mix, added some cinnamon and nutmeg. Used all of the butter and then I combined over a cup of both walnu...

I have made this 3 times and each time it was wonderful even using low fat ingredients. Try using different cake mixes as spice and caramel work really well with pumpkin. I will try carrot cak...

I love this recipe. I had a an alternate version that states to flip the cake upside down after it cools and top the cake with a frosting made of 1 pkg. cream cheese, 1/2 c, powdered suger, and ...

Okay... I don't know what the heck happened with this recipe but it did not work for me! Sprinkling the yellow cake mix and covering with butter DID NOT do anything to make the DRY CAKE MIX any...

This is absolutely delicious. My family prefers this over regular pumpkin pie. I always use spice cake mix instead of yellow cake mix and serve with lots of whipped cream.