Pumpkin Pie Cake Recipe

Name: Pumpkin Pie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 box yellow cake mix; 2 (28 oz.) cans pumpkin; 4 beaten eggs; 8 oz. Pet evaporated milk; 1 c. sugar + 3 tsp.; 1/2 tsp. ground cloves; 1 tsp. ground nutmeg; 1/2 tsp. ground ginger; 1 1/2 sticks margarine; 1 c. pecan pieces; Cool Whip

Servings: persons

1 box yellow cake mix
2 (28 oz.) cans pumpkin
4 beaten eggs
8 oz. Pet evaporated milk
1 c. sugar + 3 tsp.
1/2 tsp. ground cloves
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1 1/2 sticks margarine
1 c. pecan pieces
Cool Whip

1
Beat eggs.
2
Add sugar and beat.
3
Mix in pumpkin.
4
Add evaporated milk.
5
Add spices.
6
Mix well and pour in greased 9 x 13-inch pan.
7
Sprinkle yellow cake mix over mixture.
8
Melt margarine and pour evenly over cake mix.
9
Add pecans on top.
10
Bake at 350u00b0 for 45 minutes.
11
Cool.
12
Cut into squares.
13
Top with Cool Whip.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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, 2 (28 oz.) cans pumpkin, 4 beaten eggs, 8 oz. Pet evaporated milk, 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

How did you like this recipe?

Frequently Asked Questions