Pumpkin Pie Cake Recipe
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Pumpkin Pie Cake

By: Christine Johnson 
"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. "

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (42)

 

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Original Recipe Yield 1 - 9 x 13 inch cake
 

Ingredients

  • 1 (29 ounce) can canned pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 4 teaspoons pumpkin pie spice
  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup butter
  • 1 cup chopped walnuts

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 301 | Total Fat: 16g | Cholesterol: 56mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 13, 2003 by PMRAU   view full review
This cake is wonderful--delicious and easy to make. I found that it tasted better, when I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 25, 2006 by anmlnrs   view full review
Wonderful. Used 4 eggs for a firmer texture. Spread dry spice cake mix and dropped pats of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 1, 2006 by Caty Cole   view full review
When I took this cake from the oven rich aroma of the season lured my downstairs neighbor up...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 24, 2006 by CKEH   view full review
Very nice! Just a tad bit on the sweet side, so next time I'll reduce the amount of sugar I...
The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 30, 2006 by Julenious   view full review
Not so good! The pumpkin filling was great, but the topping was too sweet. I would have...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 10, 2006 by RACHELRECK   view full review
There simply is no better use for pumpkin, it is unbelieveably delicious. I'm not exaggerating.
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 28, 2007 by montana j's   view full review
Delicious! I cut the sugar back to 1/2 cup and mixed in 1/2 cup flour into cake mix before...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 27, 2007 by littletrouble   view full review
Everyone in my family loves this cake and wants the recipe. My daughter has a birthday in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 13, 2008 by Sarahw   view full review
I wasnt sure about the cake topping at first so i used only a little but it turned out to be...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 23, 2006 by TRUEBOO   view full review
Everyone loves this. It's a classic. Like custardy pumpkin pie with cakey goodness on top :-)

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