Pumpkin Pie Cake
User Reviews
5
Pumpkin Pie Cake
Description
Pumpkin Pie Cake brings together canned pumpkin puree, eggs, evaporated milk, sugar, and pumpkin pie spice gently whisked into a pumpkin layer. This mixture is poured into a baking pan and topped with dry yellow cake mix, melted butter, and chopped pecans before baking. The cake topping browns and crisps while baking, contrasting the tender, lightly spiced pumpkin filling beneath. The result is a rich, moist dessert with a balance of creamy pumpkin and crumbly cake textures highlighted by nutty crunch.
Baking at 350°F for about an hour ensures the pumpkin base sets well and the top develops a golden crust. The pumpkin flavor lends a subtle warmth without overwhelming sweetness, while the pecans add a textural and flavor interest. This dessert can be served warm, which enhances its comforting quality, or at room temperature for convenience.
Choose evaporated milk rather than sweetened condensed milk to maintain proper moisture and richness. You can adjust the pumpkin pie spice to increase the spice notes according to taste. The use of yellow cake mix provides a consistent layer that bakes through evenly and complements the pumpkin. Substitute walnuts for pecans if desired or omit nuts to suit preferences. This recipe produces a satisfying fall dessert that showcases pumpkin in a layered cake style.
Use pumpkin puree, not pumpkin pie mix, to ensure correct sweetness and texture.Evaporated milk should be used, and you can choose skim, 2%, or regular based on preference.Adjust pumpkin pie spice to control the spice level in the pumpkin layer.You may substitute walnuts for pecans or leave out nuts entirely.Use salted butter as indicated for best flavor balance.
Ingredients
- 29 ounce pumpkin puree canned
- 4 egg large
- 13 ounce evaporated milk can
- 1 ¼ cups granulated sugar
- 1 tablespoon pumpkin pie spice
- 15.25 ounce yellow cake mix package
- 1 cup butter melted
- 1 cup pecans chopped
Instructions
- Preheat oven to 350F.
- Add pumpkin, eggs, evaporated milk, sugar, and pumpkin pie spice to a large bowl.
- Whisk until well-combined.
- Pour into an ungreased 9x13-inch baking pan.
- Sprinkle the dry cake mix over the top of the pumpkin mixture.
- Pour the butter over the top of the cake mix.
- Sprinkle the nuts over the top.
- Bake for 60 minutes, or until the cake is baked through.
- Serve warm or at room temperature.
Notes
- Use pumpkin puree, not pumpkin pie mix, to ensure correct sweetness and texture.
- Evaporated milk should be used, and you can choose skim, 2%, or regular based on preference.
- Adjust pumpkin pie spice to increase or reduce spice intensity in the pumpkin layer.
- Walnuts can be substituted for pecans if preferred, or nuts can be omitted.
- Salted butter works best in this recipe to balance flavors.
- Nutrition values are estimates and will vary depending on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 209kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 117mg | 5% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 6804IU | 136% |
| Vitamin C | 2mg | 2% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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