Pumpkin Pie Cake

This easy Pumpkin Pie Cake recipe is made with a box of cake mix. A crust made from a yellow cake mix is the base for a thick pumpkin layer coated with pecans and buttery crumbles.

Course Dessert

Cuisine American

Keyword Pumpkin Pie Cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings pieces

Calories 441kcal

Author Jennifer Osterholt

Ingredients

Cake Layer

1 box yellow cake mix reserve 1 cup
1/2 cup butter softened
1 egg

Pumpkin Pie Filling Layer

29 ounces pumpkin puree
3 eggs
2/3 cup evaporated milk
2 tsp cinnamon
1 cup sugar

Crumbly Topping Layer

1 cup reserved cake mix
1/2 cup sugar
1/4 cup butter cold
1 cup chopped pecans optional

Instructions

Grease a 9 x 13" baking dish. Set aside 1 cup of yellow cake mix.
Mix remaining cake mix, 1/2 cup butter and 1 egg well and press in the bottom of baking dish.
Mix pumpkin pie layer ingredients together well and spread evenly over cake layer.
To make the crumbly layer - mix cake mix and sugar together. Slice cold butter over the top and use a fork to cut into the dry ingredients until crumbly. Stir in pecans and sprinkle on top.
Bake at 350℉ for 1 hour to 1 hour 10 minutes or until set. Cover with foil for most of the baking time and uncover at the end to allow for even browning.
Chill the cake and serve with whipped topping.

Notes

*check doneness with a toothpick around 50 minutes to account for variations in ovens and avoid burning the cake. The cake is done with the toothpick is clean when inserted in the middle.

*I like to keep covered with aluminum foil for the first 45 - 55 minutes or until mostly set. Then uncover towards the end to finish browning evenly.

*If you uncover the cake and the flour from the cake mix is visible, just sprinkle with a little water and it will bake evenly.

Nutrition