Pumpkin Pie Cake
Prep Time:
Cook Time:
30 Min
60-70 Min
Serves:
15 Servings
Level:
Beginner
This is a delicious dessert that, in my opinion, is better than Pumpkin Pie! It is pretty simple to make and you don’t have to worry about pie crust. This is a perfect fall-time dessert. You could even make to take to Thanksgiving Dinner, and your family will love it! It is good the first day, but I actually like it a little more the second day. It has more flavor after it has sat in the fridge. Either way, you will love this recipe!
Preparation:
1. Preheat the oven to 350°F.
2. In a medium-sized mixing bowl combine 1 Yellow Cake Mix, Melted Butter, and an Egg. Mix will and press into a greased 9x13 glass baking dish.
3. In another medium-sized mixing bowl, combine the Pumpkin, Evaporated Milk, Eggs, Sugar, and the Pumpkin Pie Spice. Mix it well and pour it over the crust in the glass baking dish.
4. Make the Topping by combining in the first mixing bowl used for the crust, the Yellow Cake Mix, Sugar, Cinnamon, Pecans and the Melted Butter. Mix it well and sprinkle it evenly over the top of the pumpkin mixture.
5. Bake it for 60-70 minutes, or until an inserted toothpick comes out clean. You may need to loosely cover it with aluminum foil so that the top doesn’t burn.
6. Remove from the oven and cool.
7. Serve and enjoy!
Troubleshooting and Tips
Any trouble making this? Please put your comments below and I will respond as soon as I can!
Click here for the baking dish that I use and love!
Having trouble with this recipe? Please leave a comment below or feel free to email me!
Alterations
You can omit the nuts.
Click here for the Kitchen Aid mixer that I use and love!
Do you have any alterations that have worked well for you? Please share them with the rest of us below!
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