Pumpkin Pie Cake Recipe is SO simple to make and tastes just like pumpkin pie! We love it and I especially love that it starts from a yellow cake mix because sometimes I just don’t have the time to make one from scratch. To the cake mix we add a few ingredients like butter, pumpkin puree, eggs, cinnamon, brown sugar, and pecans! Then toss it in the oven for 50 minutes and wha-la! It’s ready to enjoy or take with you to all of your holiday gatherings.
Make the whole family happy with a Pumpkin Pie Cake Recipe
The holidays are a time for gathering together as family so from Thanksgiving to New Years we have all kinds of festive feasting happening. I love this recipe because it’s simple to make but tastes like I put hours of work into it! All the love and not so much work sometimes is a good thing at the holidays! 🙂
We hope you’ll also enjoy these other pumpkin fall favorites too!
- Chocolate Chunk Pumpkin Overnight Oats
- Skinny Pumpkin Cream Cheese Loaf
- Pumpkin Bars with Cinnamon Cream Cheese Frosting
- Pumpkin Pancakes w/ Carmel Cinnamon Syrup
- Gluten-Free Pumpkin Chocolate Chunk Biscotti
- Homemade Pumpkin Pie
- Pecan Pumpkin Pie Oatmeal
- Pumpkin Chocolate Chip Ice Cream Sandwich
- Pumpkin Pie Galette
- Pumpkin Bars
- Pumpkin Spice Bars
- Pumpkin Cream Cheese Dip
- Pumpkin Ice Cream
- • Pumpkin White Chocolate Pistachio Cookies
- Pumpkin Pie Cake
- 1 18 oz yellow cake mix
- 1 egg
- 1/2 C butter, melted
- 1 29 oz canned mashed pumpkin
- 3 eggs
- 1/2 C white sugar
- 1 1/2 tsp ground cinnamon
- 2/3 C evaporated milk
- 1/4 C butter
- 1 C brown sugar
- 1/2 C pecan pieces, optional
- Preheat oven to 350 degrees.
- Cooking spray and flour a 9x13 baking pan.
- Reserve 1 C of cake mix from package.
- In a mixing bowl combine remaining cake mix, melted butter, and 1 egg.
- Press mixture in the bottom of pan and up the sides to form a crust.
- In a large mixing bowl combine pumpkin, eggs, white sugar, cinnamon, and evaporated milk.
- Mix well.
- Pour over crust.
- Combine brown sugar and remaining cake mix.
- Cut in butter using two knives or a pastry blender until crumbly.
- Sprinkle over the filling.
- Top with pecans if desired.
- Bake 50 minutes.
- Cool on a rack.
- Refrigerate until serving.
Pumpkin Pie Cake Recipe is a delightful fall dessert that would be fun to take to any occasion this time of year.
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene
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