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Easy Pumpkin Pie Cake

Easy Pumpkin Pie Cake
  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 16
This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.
Updated September 25, 2014

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
350mg
15%
Potassium
170mg
5%
Total Carbohydrate
34g
11%
Dietary Fiber
1g
7%
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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