Rating: 4.5 stars 4.2
39 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3

My mom would make this every Thanksgiving. It's better than pumpkin pie!

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 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 the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.

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  • In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.

  • Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.

  • Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

Nutrition Facts

383 calories; protein 5g; carbohydrates 46.7g; fat 20.5g; cholesterol 72.9mg; sodium 457mg. Full Nutrition
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