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 (2 layer size) box yellow or white cake mix; 1/2 c. margarine; 1 egg; 1 tsp. cinnamon; 1 tsp. vanilla; 1/4 c. margarine; 1 (16 oz.) can pumpkin; 3 eggs; 1/2 c. packed brown sugar; 1 c. milk; 1/2 tsp. granulated sugar

Servings: persons

1 (2 layer size) box yellow or white cake mix
1/2 c. margarine
1 egg
1 tsp. cinnamon
1 tsp. vanilla
1/4 c. margarine
1 (16 oz.) can pumpkin
3 eggs
1/2 c. packed brown sugar
1 c. milk
1/2 tsp. granulated sugar

1
Remove 1 cup cake mix; set aside.
2
Mix remaining cake mix with 1/2 cup margarine and 1 egg.
3
Pat mixture into bottom of 13 x 9-inch pan.
4
Combine pumpkin, 3 eggs, brown sugar, milk, cinnamon and vanilla; pour over first mixture in pan.
5
Mix the remaining 1 cup cake mix with 1/4 cup margarine and sugar; crumble over top of pumpkin mixture.
6
Bake at 350u00b0 for 40 to 45 minutes.
7
Serve with whipped topping.

303

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 (2 layer size) box yellow or white cake mix, 1/2 c. margarine, 1 egg, 1 tsp. cinnamon, 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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