Pumpkin Pie Cake


I've never been good at making pies, but I love to have pumpkin pie at Thanksgiving. This pumpkin pie cake recipe is just as good and twice as easy to make.

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
1 9x13-inch pan


  • 1 (15.25 ounce) package yellow cake mix

  • ½ cup margarine

  • 1 large egg

  • 1 (29 ounce) can pumpkin puree

  • cup evaporated milk

  • 3 large eggs

  • ½ cup white sugar

  • 1 ½ teaspoons ground cinnamon

  • 1 cup brown sugar

  • ¼ cup margarine


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

  2. Reserve 1 cup cake mix from the package. In a bowl, combine remaining cake mix, melted margarine, and 1 egg. Press mixture into the bottom and sides of a 9x13-inch pan to form a crust.

  3. Mix together pumpkin, evaporated milk, 3 eggs, sugar, and cinnamon until blended. Pour over crust.

  4. Combine brown sugar and reserved 1 cup cake mix in a bowl, then cut in margarine until mixture is crumbly. Sprinkle over pumpkin filling.

  5. Bake in the preheated oven for 50 minutes. Keep refrigerated.

Nutrition Facts (per serving)

303 Calories
13g Fat
45g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 303
% Daily Value *
Total Fat 13g 16%
Saturated Fat 3g 13%
Cholesterol 45mg 15%
Sodium 307mg 13%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 8%
Total Sugars 33g
Protein 4g
Vitamin C 0mg 2%
Calcium 92mg 7%
Iron 1mg 6%
Potassium 88mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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