Pumpkin Pie Cake with Yellow Cake Mix

4.5
(61)
49 Reviews
4 Photos

This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping.

Submitted by Rosie De Coito
Updated on July 14, 2022
4
4
Servings:
24
Yield:
1 - 9x13 inch cake
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Ingredients

Original recipe (1X) yields 24 servings

  • 1 (29 ounce) can pumpkin puree

  • 1 (12 fluid ounce) can evaporated milk

  • 3 eggs

  • 1 cup white sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cloves

  • 1 (18.25 ounce) package yellow cake mix

  • 1 cup butter

  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.

  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.

  3. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.

  4. Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)

  5. After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

69 home cooks made it!

Nutrition Facts (per serving)

268 Calories
15g Fat
31g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 268
% Daily Value *
Total Fat 15g 20%
Saturated Fat 7g 33%
Cholesterol 49mg 16%
Sodium 303mg 13%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 6%
Total Sugars 21g
Protein 4g 8%
Vitamin C 2mg 2%
Calcium 92mg 7%
Iron 1mg 6%
Potassium 170mg 4%

* 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.