Pumpkin Pie Cake
If you love pumpkin pie, you'll love our super easy Pumpkin Pie Cake loaded with crunchy pecans and topped with whipped cream! Delicious served warmed up with ice cream too!
Servings: 15 Servings
Calories:
Ingredients
- 15 ½ ounces canned pumpkin
- 12 ounces evaporated milk
- 3 large eggs
- ⅔ cup sugar
- 1 tablespoon pumpkin pie spice can also use 1 tablespoon cinnamon)
- ¼ teaspoon salt
- 1 package yellow cake mix or any cake mix you wish
- 1 cup unsalted butter melted
- 1 cup salted pecans or regular pecans chopped add more if desired
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.
- In a bowl, whisk together the pumpkin, milk, eggs, sugar, pumpkin pie spice & salt.
- Add in cake mix and melted butter and mix well.
- Pour into prepared pan.
- Add chopped pecans to the top of the dessert. Add more if you want more crunch and nutty flavor!
- Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes. Do not overbake, cake will continue baking and setting up and will keep also keep it from drying out.
- Remove from oven and uncover.
- Serve while warm or let it cool until ready to serve.
- Cut into squares and serve with whipped cream or ice cream.
Notes
If you want to make this a dump cake - it will be more layered but still delicious!
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In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
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Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle pecans over the top.
- Bake for 55 to 60 minutes, or until done.
How to Store
- Leftovers can be stored in the refrigerator for up to four days. Serve cold or reheat a piece or two in the microwave for 15 - 20 seconds.
- Freeze leftovers for up to four months. Freeze cooled portions in zippered bags with the date labeled on the outside for up to 4 weeks.
How to make it dairy-free
- Substitute the butter for vegan butter.
You can make this egg-free
- Easily make this recipe egg-free by substituting ⅓ cup applesauce & 3 tablespoons Bob's Red Mill Egg Replacer.
Want to make this Gluten free?
- Use your favorite gluten free cake mix to make this recipe.