Doreen Fish Recipe

Pumpkin Pie Cake

By Doreen Fish dfish

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Doreen's Story

My DH says this is right up there with my pumpkin pie!! It is easy, yummy and will definitely cure your sweet cravings for the day...or night.!!


1 can(s)
28 oz real pumpkin...not pie filling or fresh cooked pumpkin
1 pkg
butter pecan cake mix
1 c
butter, melted
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1 c
pecans, in pieces

Directions Step-By-Step

Mix together the pumpkin as per your own pumpkin pie recipe or use mine below..remember to DOUBLE the ingredients!! Make as if you were going to make 2 pumpkin pies .Pour the mixture into the greased 9 x 13 glass pan. Sprinkle the DRY cake mix evenly over the pumpkin. Use the whole package. Gently even out with a fork.
Pour the melted butter over the dry cake mix. It should be mostly covered. You might need a little more than a cup. It should not be too moist.
Sprinkle the cup of pecans over top of mixture. Poke the mixture with the fork in a few places to let the topping go into the pumpkin mixture a little. Don't mix.

Bake in 350 degree oven for close to an hour. If a knife tested in the centre of the cake comes out clean then it is cooked. Less is better than more.

Pumpkin Pie Filling (DOUBLE FOR A 9x 13 PAN)
2 c prepared cooked pumpkin...i used fresh but canned is ok too
1 1/2 c evaporated milk
2 lg eggs
1/2 c brown sugar, packed
1/2 c granulated sugar
1/2 tsp salt
2 tsp pumpkin pie spices
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice, ground
1/8 tsp cloves
Serve with a dollop of whipped cream. so yummy!!

About this Recipe

Course/Dish: Cakes
Collection: Fall Favorites
Other Tag: Quick & Easy