Pumpkin Pie Cake Recipe

Name: Pumpkin Pie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box yellow cake mix; 1 egg; 4 oz (112 grm). fat free cream cheese; 1 large can (29 oz (812 grm).) pumpkin (not pumpkin pie mix); 2 eggs; 1 egg white; 1-1/2 tsp (7 ml). pumpkin pie spice; 1/2 cup (125 ml) packed brown sugar; 2 tbsp (30 ml) light margarine; 1/2 cup (125 ml) sugar; 6 tbsp (90 ml) chopped walnuts

Servings: persons

1 box yellow cake mix
1 egg
4 oz (112 grm). fat free cream cheese
1 large can (29 oz (812 grm).) pumpkin (not pumpkin pie mix)
2 eggs
1 egg white
1-1/2 tsp (7 ml). pumpkin pie spice
1/2 cup (125 ml) packed brown sugar
2 tbsp (30 ml) light margarine
1/2 cup (125 ml) sugar
6 tbsp (90 ml) chopped walnuts

1
Preheat oven to 350 degrees (175 C.).
2
Spray 13 x 9 inch baking pan with vegetable oil spray.
3
Remove 1 cup (225 ml) cake mix; set aside.
4
In large bowl, combine 1 egg, cake mix(minus 1 cup) and cream cheese.
5
Mix with fork until crumbly.
6
Press into bottom of prepared pan; set aside.
7
In medium bowl, combine pumpkin, 2 whole eggs, 1 egg white, spice and brown sugar.
8
Mix well; spread over crust layer in pan.
9
In medium bowl, combine reserved cup of cake mix, margarine, cup sugar and walnuts.
10
Mix until crumbly; sprinkle over top of pumpkin mixture in pan.
11
Bake 50-60 minutes.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 box yellow cake mix, 1 egg, 4 oz (112 grm). fat free cream cheese, 1 large can (29 oz (812 grm).) pumpkin (not pumpkin pie mix), 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.

Pumpkin Pie Cake

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