Pumpkin Pie Cake Recipe

September 30, 2012 12 Comments | Disclosure

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I got this recipe from my grandma. It is a fun twist on pumpkin pie. I think it is easier than making a pie crust and cheaper than buying a pie crust too. Great pumpkin pie alternative!

Ingredients

1 (29 oz) can pumpkin puree
1 (12 oz) can evaporated milk
3 eggs
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
OR use 3 T Pumpkin Pie Spice
1 package yellow cake mix
1 cup butter
1 cup chopped walnuts (optional)
1 small tub whipped topping

Directions

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

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. (These could be substituted with 3t Pumpkin Pie Spice.) Mix until smooth and pour into a 9×13 inch pan.

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

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.)

After cake cools, turn it upside down so the top of the cake will be the crust. You may want to refrigerate  It turns best when it is cool. Remove the parchment paper (aluminum foil works too). Top with dessert topping (optional) before serving.

Serve and enjoy!

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Comments

  1. Is that 3 tablespoons or teaspoons of pumpkin pie spice?

  2. What do you substitute the pumpkin pie spice for…for all the other spices?

  3. Laura Snyder says:

    I’ve made this recipe for years. I just use the canned premixed pumpkin pie mix, prepare and bake according to their directions. I drizzle the butter over more evenly, not such pools. I serve it the way it comes out of the oven. I’ve never seen any reason to turn it upside down. It has a struessel type topping that everyone loves. Put a dollop of whipped cream on top and enjoy.

    • Great suggestions Laura!

      • I also have some of the premixed pumpkin pie mix so would you not need to add the spices and sugar if you use that?

        • If it already has the spices and sugar you will not need it. I am not familiar with the premixed pumpkin.

        • Just mix the pumpkin pie mix according to the directions on the can. It’s usually right next to the plain pumpkin in the supermarket. I’m pretty sure you just add eggs and evaporated milk. It’ a no fail, consistantly good, traditional pumpkin pie taste.

    • I also have made this cake many times from my fam cookbook and we haven’t ever turned it upside down either. We actually mix the butter and cake mix together and then sprinkle it on top of the pumpkin mixture. Also, I have used the pumpkin pie filling and omitted the spices and it is good too.

      • Yes, I think the turning of the pumpkin to the top is for presentation. I love your idea too, less of a hassle. It probably looks nice too.

        Thanks for the advice on the spices Melanie!

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