Pumpkin Pie Cake

1
Doreen Fish

By
@dfish

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.!!

Rating:

★★★★★ 2 votes

Comments:
Serves:
8-10
Prep:
15 Min
Cook:
55 Min

Ingredients

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

How to Make Pumpkin Pie Cake

Step-by-Step

  1. 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
  2. Serve with a dollop of whipped cream. so yummy!!

Printable Recipe Card

About Pumpkin Pie Cake

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



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