Pumpkin Pie Cake – a delicious recipe with Mix, Butter, Eggs, Pumpkin, Sugar, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan. Remove 1 cup of the cake mix from the box, and set that aside.
2
In a large bowl, beat remaining cake mix, 1/2 cup of the butter, and 1 egg. Evenly press this mixture into the prepared pan.
3
In the same bowl that you just used, beat the pumpkin, the 3 remaining eggs, 1 cup of the sugar, the evaporated milk, and cinnamon. Pour this mixture over the crust.
4
Using the same bowl (wipe it out first if necessary) combine the reserved cake mix, remaining 1/2 cup sugar and 1/4 cup butter with a pastry blender until crumbly. Sprinkle evenly over the pumpkin filling. Sprinkle the pecans on top.
5
Bake in the preheated oven for 1 hour and 15 minutes, or until filling is set. If you want to eat it warm, cool for at least 30 minutes before cutting into it. Serve with whipped cream!
764
kcal
Calories
65
g
Fat
34
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 box Yellow Cake Mix (18 Ounce Box), 3/4 cups Softened Butter, Divided, 4 whole Large Eggs, Divided Use, 2 cans Pumpkin (15 Oz Each), and more.
Yes, Pumpkin Pie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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