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Pumpkin Pie Cake I

"This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping."
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servings 268 cals
Original recipe yields 24 servings (1 - 9x13 inch cake)


  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
  3. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
  4. Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
  5. After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

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Read all reviews 47
  1. 58 Ratings

Most helpful positive review

I found this recipe several years ago and from the very first time I made it - everyone that has tasted it has been hooked. I love it because it's so each to make (no pie crust to mess with). ...

Most helpful critical review

I did not like this at all. the top was kinda flat tasting. and the crust was to salty. i followed the recipe .but used pecans instead of walnuts.maybe that was why. would not make again.

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Most positive
Least positive

I found this recipe several years ago and from the very first time I made it - everyone that has tasted it has been hooked. I love it because it's so each to make (no pie crust to mess with). ...

I have made this 3 times and each time it has come out perfect. I used Splenda instead of sugar, low fat condensed milk, and egg substitute. I have used a spice cake, caramel cake and yellow c...

This was easy to make and pretty good, although in my opinion it could be improved. Next time, I would use 3/4 cup butter and drizzle it over the cake mix so that it is evenly covered and I woul...

This was THE hit of my friend's wedding shower, everyone asked for the recipe. And so easy!

Good Flavor, great idea but way too much butter. I will make this again but use at least half of the butter.

Excellent! I will definitely make this again. I may use extra large eggs, or 4 instead of 3.

I am a very big fan of anything pumpkin and I must say that this is now at the top of the list! It's good cold or warm! Note: I added a 1/2 tsp of allspice to this recipe. I've tried different...

Better than any "real" pie I've had! And much easier, too!

Quick and easy, my kind of recipe. Plus the taste is outstanding. Thank you for sharing.