Pumpkin Pie Cake III

4.6
(7)
6 Reviews
2 Photos

This is like pumpkin pie with the crust on top. Topped with whipped cream, it is a fun alternative to your basic pumpkin pie.

Submitted by Michelle Carter
Published on March 5, 2020
2
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Servings:
16
Yield:
1 9x13-inch cake
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Ingredients

Original recipe (1X) yields 16 servings

  • 1 (16 ounce) can pumpkin

  • 1 (12 fluid ounce) can evaporated milk (such as Carnation ®)

  • 1 cup brown sugar

  • 3 eggs

  • 4 teaspoons pumpkin pie spice

  • 1 (18.25 ounce) package yellow cake mix

  • ½ cup chopped walnuts

  • ½ cup chopped pecans

  • 1 cup melted butter

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

  2. Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.

  3. Bake in the preheated oven until set in the center, about 50 minutes.

Nutrition Facts (per serving)

399 Calories
23g Fat
45g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 399
% Daily Value *
Total Fat 23g 30%
Saturated Fat 10g 49%
Cholesterol 73mg 24%
Sodium 405mg 18%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 6%
Total Sugars 31g
Protein 6g 11%
Vitamin C 2mg 2%
Calcium 142mg 11%
Iron 2mg 8%
Potassium 225mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.