Rating: 4.5 stars 4.5
34 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
18
Yield:
1 9x13-inch pan
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

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

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

Nutrition Facts

303 calories; protein 4.2g; carbohydrates 44.7g; fat 12.8g; cholesterol 44.6mg; sodium 307.1mg. Full Nutrition
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