Pumpkin Pie Cake | Midwest Living

Pumpkin Pie Cake

Pumpkin Pie Cake

Login to rate this recipe.
  • Makes: 12 servings
  • Prep 20 mins
  • Bake 1 hr

Login to save this recipe

Cake mix and nuts make the crunchy top layer for this creamy pumpkin dessert.


  • 1 29 - ounce can pumpkin
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 eggs
  • 1 12 - ounce can evaporated milk
  • 1 package 2-layer-size yellow cake mix
  • 1 cup chopped nuts
  • 3/4 cup butter or margarine, melted


  1. In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined.
  2. Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan.
  3. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine.
  4. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until edges are firm and center is almost set. Cool on wire rack. Store in the refrigerator. Makes 12 servings.

Nutrition Facts

(Pumpkin Pie Cake)

Servings Per Recipe 12, chol. (mg) 92, Fat, total (g) 25, carb. (g) 63, sodium (mg) 535, cal. (kcal) 490

Comments (1)

blanche.ladymichigan wrote:
This is aa great easy cake, I use a spice cake mix instead of the yellow give it a bit more taste.

Add Your Comment