Pumpkin Pie Cake

Pumpkin Pie Cake

51

"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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Ingredients

servings 301 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 406 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.

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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

51
  1. 61 Ratings

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Most helpful positive review

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 abou...

Most helpful critical review

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 kn...

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 abou...

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 toppin...

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 ...

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 t...

This recipe is four stars to me the way it's written, but I found a better way after making this a million times. It always bugged me to use so much margarine or butter on top, just to moisten t...

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 kn...

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

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!

Since I refuse to make pumpkin pie (family joke) I found this recipe and everyone absolutely loves it. Of course while enjoying it family has to bring up the pumpkin pie disaster of 1964. It w...