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

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
16
Yield:
1 9x13-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

Nutrition Facts

399 calories; protein 5.6g 11% DV; carbohydrates 44.8g 14% DV; fat 23.2g 36% DV; cholesterol 72.9mg 24% DV; sodium 404.8mg 16% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/13/2009
I have made Pumpkin Pie Cake quite a few times but my recipe calls for a 29 oz can of pumpkin (not a 15 oz can). I use 1/2 cup white sugar and 1/2 cup brown sugar. DO NOT make the mistake of using pumpkin pie mix for this recipe or it will not turn out. I generally use a spice cake mix with very good results. My gamily likes this just as much as they like pumpkin pie. Read More
(22)

Most helpful critical review

Rating: 3 stars
06/05/2009
Way too sweet. I reduced the sugar to 1/4 c. There is enough sugar in the cake mix and milk that a full cup is not needed. I like to taste the flavors of ingredients not the sugar. Read More
(17)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/13/2009
I have made Pumpkin Pie Cake quite a few times but my recipe calls for a 29 oz can of pumpkin (not a 15 oz can). I use 1/2 cup white sugar and 1/2 cup brown sugar. DO NOT make the mistake of using pumpkin pie mix for this recipe or it will not turn out. I generally use a spice cake mix with very good results. My gamily likes this just as much as they like pumpkin pie. Read More
(22)
Rating: 3 stars
06/05/2009
Way too sweet. I reduced the sugar to 1/4 c. There is enough sugar in the cake mix and milk that a full cup is not needed. I like to taste the flavors of ingredients not the sugar. Read More
(17)
Rating: 5 stars
11/16/2009
This is our Favorite Cake - I have used a receipe similar to this for several years with a few minor differences - only use 2 tsp. Pumpkin Pie Spice granulated sugar 4 eggs plus 1 tsp. salt Read More
(11)
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Rating: 5 stars
01/28/2012
This pumpkin cake was very good altho I think I like my recipe that uses a 29 oz can pf pumpkin better as it has a better pie filling to topping ratio & makes it more pumpkin pie-ish. I like the use of brown sugar and more spice than the norm. I always dbl the spice in my pumpkin pie. Since I only had a 15 1/2 oz can of pumpkin this is the recipe I used. I didn't have pecans or walnuts so used sliced almonds instead and added flaked coconut for some crunch. I cut the melted butter back to 3/4 cup. It was served with fresh whipped cream and it tasted delicious. Read More
(7)
Rating: 5 stars
10/02/2013
Loved it! I would like to reduce the amount of butter on top does anyone has a suggestion? Read More
Rating: 5 stars
11/18/2018
My favorite for Thanksgiving Read More
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