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Easy Pumpkin Pie Cake

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Easy Pumpkin Pie Cake
  • Prep Time 10 min
  • Total Time 1 hr 20 min
  • Servings 16
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  • Pinterest
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  • Fave
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  • Email
    4K
  • Facebook
    497
  • Print
    21K

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

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™ SuperMoist™ yellow cake mix
1/2
cup butter, melted
3/4
cup chopped pecans
Whipped cream, if desired

Directions

  • 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  

Expert Tips

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
18%
(
Saturated Fat
5g
27%
,
Trans Fat
0g
)
Cholesterol
40mg
14%
Sodium
350mg
15%
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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