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Pumpkin Pie Cake I

Rated as 4.62 out of 5 Stars
689

"Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream."
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Ingredients

servings 334
Original recipe yields 18 servings (1 - 9 x 13 inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
  3. Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
  4. Bake for 55 to 60 minutes, or until done.

Nutrition Facts


Per Serving: 334 calories; 17.8 40.5 5.3 58 451 Full nutrition

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Reviews

Read all reviews 187
  1. 231 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I have made this quite a bit- it is my favorite- however I have found using Libby's pumpkin pie mix and eliminating the sugar and spices is much easier! Here is my version: 1 - 29 oz. can Libb...

Most helpful critical review

Okay... I don't know what the heck happened with this recipe but it did not work for me! Sprinkling the yellow cake mix and covering with butter DID NOT do anything to make the DRY CAKE MIX any...

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I have made this quite a bit- it is my favorite- however I have found using Libby's pumpkin pie mix and eliminating the sugar and spices is much easier! Here is my version: 1 - 29 oz. can Libb...

I tried this over the holidays and it was simply awesome! After reading the reviews, I decided to take some advice and use Libby's pumpkin pie mix instead of the pumpkin, sugar and spices. I als...

I love pumpkin pie, and this is a great twist. The only thing I did different from the recipe was to mix the cake mix and butter together before topping on the pumpkin mixture. I loved the resul...

This cake is wonderful--delicious and easy to make. I found that it tasted better, when I used two 9oz. Jiffy yellow cake mixes (without pudding in the mix) for the topping. I've made this abou...

Thanks to the person that posted this recipe. I might have kept it a secret if it were mine. ;o) I made this two nights in a row...once for a Thanksgiving party at work and once for Thanksgivi...

Wonderful. Used 4 eggs for a firmer texture. Spread dry spice cake mix and dropped pats of butter (about 1 1/2 cups -- we love butter) across the top. The butter melted and made a crispy toppin...

When I took this cake from the oven rich aroma of the season lured my downstairs neighbor up to my door wanting to know what I had baked. She ran downstairs to put on a fresh pot of coffee and ...

I made this for a church Supper and I took some 'hints' and I used half of a carrot cake mix, added some cinnamon and nutmeg. Used all of the butter and then I combined over a cup of both walnu...

This recipe is four stars to me the way it's written, but I found a better way after making this a million times. It always bugged me to use so much margarine or butter on top, just to moisten t...