Pumpkin Pie Cake

Debbie Thurmond


This is a great holiday treat, but it is too good to be only baked during the holiday season. My friends are always requesting this dessert no matter what time of the year it is. It is easy, quick and scrumptious.


★★★★★ 3 votes

25 Min
1 Hr 30 Min


Add to Grocery List

  • 1- 22 oz can(s)
    solid pack pumpkin
  • 4 large
  • 3/4 c
  • 1 1/4 c
    brown sugar, firmly packed and divided
  • 1-12 oz can(s)
    evaporated milk
  • 1 box
    yellow or french vanilla cake mix
  • 1/2 c
    pecans or walnuts, chopped
  • 1 stick
    butter, melted

How to Make Pumpkin Pie Cake


  1. Preheat oven to 350 degrees.
  2. Mix together, pumpkin, eggs, sugar, 3/4 cup brown sugar, and evaporated milk until well blended. Pour into a greased 9 x 13 pan.
  3. Sprinkle dry cake mix evenly over the top of the pumpkin mixture.
  4. In a small bowl, 1/2 cup brown sugar, 1/2 cup of chopped nuts together and crumble evenly over the top of the cake mix. Drizzle the stick of melted butter evenly over the top of the sugar, nut mixture and cake mix.
  5. Bake in a 350 degree oven for 1 hour and 30 minutes or until set and top is golden brown.
  6. Great served warm, drizzled with caramel topping.

Printable Recipe Card

About Pumpkin Pie Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Spanish
Other Tag: Quick & Easy

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