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Easy Pumpkin Pie Cake

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  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 16
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This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.
By Betty Crocker Kitchens
Updated Sep 25, 2014
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Ingredients

  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup butter, melted
  • 3/4 cup chopped pecans
  • Whipped cream, if desired

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
  • 2
    In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
  • 3
    In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
  • 4
    Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, stir a little cinnamon into your whipped cream for an extra-festive touch.

Nutrition

Nutrition Facts are not available for this recipe
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