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Pumpkin Pie Cake

(15 Votes)
1 Hr 15 Min

Wouldn't you love a creamy pumpkin pie filling inside sweet yellow cake? You're not the only one. That's why we made Pumpkin Pie Cake!

What You'll Need:
  • 1 (15-ounce) can 100% pure pumpkin (not pie filling)
  • 3 eggs, lightly beaten
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 (12-ounce) can evaporated milk
  • 1 (18.5-ounce) package yellow cake mix
  • 1/2 cup (1 stick) butter, melted
  • 1 cup coarsely chopped pecans
What To Do:
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the pumpkin, eggs, sugars, pumpkin pie spice, and evaporated milk; mix well. Pour into an ungreased 9 x 13-inch baking pan.
  3. Sprinkle dry cake mix evenly over batter in the pan; drizzle melted butter evenly over the top then sprinkle with pecans.
  4. Bake about 1-1/4 hours, or until the top is set and the bottom has the texture of pumpkin pie. Cool completely before cutting into squares.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I've tasted better. Too sweet and not enough spices. Should mix some with the cake mix or better yet use a spice cake mix instead

I made this for a baking contest, the judges loved it. Now I have to make more of them,for family and friends.

This is a wonderful recipes sometimes called pumpkin dump cake even those who do not like pumpkin like this of my very top favorites and easy to make

I so wish you could add the nutrition facts to the recipes. It is a nightmare to try and figure it out, so unfortunately I don't make a lot of your recipes.

BJ ...if you don't make recipes from this site why are you complaining in here? why are you even signing in ? you surely must realize it has tons of calories and fat in it it's a holiday dessert recipe and it is wonderful There is a diabetic box at top of the page just for you with all the information you want

Can this be frozen for later use?

Hi there! We have not tried freezing our Pumpkin Pie cake, so we're not sure if it can be frozen, but we believe that it might be mushy when it has been frozen and thawed.

Since the first time I made this, my mother got sick & is unable to have nuts of any kind. She wanted a cake made for the EMT's who came to take her to the hospital, so I made this & left a small section without nuts, for Mom to eat She loves it that way, but said it's definitely better with the nuts. Also by accident one day, I mixed the cake by the box directions, though I wasn's supposed to. I put the cake on anyway according to the recipe directions. The cake baked up well, & tasted good. I wouldn't make it that way again because I think it's better by the recipe directions, but it turned out well anyway, even though I screwed up

I made this cake not knowing what to expect and took it to sq dance, everyone loved it. Will make again but not bake is as long as last timne

I used a sugar free yellow cake mix, Splenda & brown sugar Splenda in this recipe, because I'm diabetic. These adjustments work very well, & satisfy my sweet tooth . The people I gave this too didn't know the difference, & another diabetic I know asked for the recipe with the adjustments written in, so she could make it. Everyone LOVED it as I made it. GREAT recipe!!!

the last time i was here i got a recipe for pumkin donuts,holes and i tryed to find it again and cant the thing it didnt look right there was more oil in it then flour, so i was checking to see if i wrote it wrong,thanks for the help

This is a favorite at our house! My recipe is called "Pumpkin Cobbler", but it's the very same. Delicious! Store leftovers, covered, in the refrig.

Believe it or not my family actually likes this BETTER than pumpkin pie!


this sounds too easy i am going to try it but do you add eggs,butter etc or just the two ingredients together like it said?

This 2 ingredient recipe for "simple pumpkin pie cake" is AWFUL ... Do Not waste your time and ingredients.. it is kind of like the old saying " You get what you pay for" or ... "You shall reap what you sow"


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