Great Pumpkin Pie Cake

Great Pumpkin Pie Cake

This pumpkin pie cake combines traditional pumpkin pie with a buttery crispy topping made from yellow cake mix.

Yield: 20 servings


  • 1 can (29 oz) pumpkin (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 cup white sugar
  • 1 box yellow cake mix
  • ¾ cup butter or margarine, melted
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees.  Grease a 9 x 13 baking dish.
  2. In a large bowl, combine pumpkin, eggs, cinnamon, salt, nutmeg, ginger, and sugar until well blended.  Spread mixture into prepared baking dish.
  3. Sprinkle cake mix on top of batter.  Use the entire box.  Pour melted butter over cake mix.  Sprinkle with pecans.
  4. Bake for 50 – 60 minutes or until a knife inserted in the center comes out clean.  Cool completely.  Served topped with whipped cream or ice cream.

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