Ingredients1 h 5 m servings 399 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- 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.
Per Serving: 399 calories; 23.2 g fat; 44.8 g carbohydrates; 5.6 g protein; 73 mg cholesterol; 405 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 us...
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.
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
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 t...