"Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream." — CHRISTYJ
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1 (29 ounce) can
1 (12 fluid ounce) can
pumpkin pie spice
1 (18.25 ounce) package
yellow cake mix
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 Libby's Pumpkin Pie Mix
4 -beaten eggs
1 - 13 oz. can evaporated milk
1 box of dry yellow cake mix
1 cup melted margarine
1 cup chopped nuts
This is truly a 5 star recipe!!
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 anything but cooked DRY CAKE MIX.
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 also used a butter pecan flavored cake mix. My version: 1 - 29 oz. can Libby's Pumpkin Pie Mix, 4 -beaten eggs, 1 - 13 oz. can evaporated milk, 1 box of dry butter pecan cake mix, 1 cup melted butter, 1 cup chopped nuts. Not at all healthy, but truly a 5 star recipe for taste!!
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 results!
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 Thanksgiving dinner the following day. If you think baking a cake one night and then starting again and baking it the next night sounds like a lot of work you're mistaken. This cake takes 10 minutes tops to throw together--very easy!
I can't even begin to tell you how much people at both events raved about this cake! There wasn't a single leftover piece either day. Sooooo delicious! I will make it every year.
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 walnuts and pecans PLUS some coconut and made a good stresudel type topping and it won 'rave reviews'! This was definitely a WINNER. Thanks, CJ
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 cake next time. You can even use 1/2 the cake mix and use the rest for muffins. You have to make sure the cake mix all gets wet. I am taking this along with traditional pumpkin pie for TG. Great recipe!
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 1 cup (or more) of cool whip. Upside down the cake can be served as dessert bars, I sprinkle the frosting with a few more chopped walnuts to finish it off.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie Cake I
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 160
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