"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. " — Christine Johnson
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1 (29 ounce) can
canned pumpkin puree
1 (12 fluid ounce) can
pumpkin pie spice
1 (18.25 ounce) package
yellow cake mix
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 about 5 times, and everyone loves it.
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 knew it was going to turn out like that I would have just made a pie. No one in my family liked it and I ended up throwing the entire cake (with the exception of 2 pieces) away. I was very disapointed.
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 topping. I skipped dinner and went straight to dessert!
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 we had two pieces of this fabulous "pie cake" while it was still warm from the oven! Yummers!!! One thing I did do was before I baked it I toasted the walnuts then I sprinkled them over the cake. I have shared this recipe with four people so far.
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 topping had a nice crunch to it. We will do this one again---only less sweet.
There simply is no better use for pumpkin, it is unbelieveably delicious. I'm not exaggerating.
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 the cake mix. But if i tried cutting back the amount of margarine, it turned out dry and yucky on top. So next i tried half a cup of margarine melted and 1/4 cup of water and that made it soggy and yucky too. So I tried softening only one stick of margarine in the microwave and then mixing it in the cake mix with a fork in a large bowl, like a streusel topping until it looked like coarse crumbs. Then sprinkle it with your fingers on top. It turned out looking much better and crumbly looking and nicely browned but saved half a stick of butter or margarine. It also improved the presentation appearance of the dish!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie Cake
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 144
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