Pumpkin Pie Cake. This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix. MORE+ LESS Pumpkin Pie Cake I. We often try to bring dishes to Grandma's house for Thanksgiving, as making dinner for a big group can be tough for one person! Pumpkin Pie Cake

You can cook Pumpkin Pie Cake using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pumpkin Pie Cake
  1. You need 1 packages of yellow cake mix (reserve 1 cup for topping).
  2. Prepare 1/2 cup of margarine, melted.
  3. You need 1 of each egg.
  4. You need 1 can (15 oz) of pumpkin (not pumpkin pie filling).
  5. You need 3 of each eggs.
  6. You need 2/3 cup of milk.
  7. Prepare 1/2 cup of brown sugar.
  8. You need 1/4 cup of white sugar.
  9. You need 1 1/2 tsp of cinnamon.
  10. Prepare 1/4 tsp of ginger.
  11. It’s 1/4 tsp of nutmeg.
  12. You need 1 dash of cloves.
  13. Prepare 1 cup of reserved cake mix.
  14. You need 1/4 cup of margarine, softened.
  15. Prepare 1/2 cup of white sugar.
  16. You need 1/2 cup of finely chopped walnuts.

Pumpkin pie is one of those pies you can easily make a day or two ahead. You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of. Make this Pumpkin Pie Cake recipe while camping or at home. The recipe is at the bottom of the post.

Pumpkin Pie Cake step by step

  1. Preheat oven to 350°F. Grease 9 x13 inch cake pan..

  2. Cake base: Reserve 1 cup cake mix for topping. Mix the rest of the cake mix with melted margarine and 1 beaten egg. Spread in bottom of greased pan..

  3. Pumpkin Filling: With mixer, combine pumpkin, 3 eggs, milk, both sugars and spices. Mix well and pour over unbaked cake base..

  4. With pastry cutter, combine 1 cup reserved cake mix, softened margarine, 1/2 cup white sugar and nuts. Sprinkle evenly over pumpkin filling..

  5. Bake at 350°F for 50-55 minutes. Serve warm or chilled with whipped topping..

  6. Enjoy!.

I get to layer up in warm clothes, poke sticks in the. This cake-pie hybrid is the answer to your dessert indecision. Make Pumpkin Filling: Whisk all ingredients in a large bowl until smooth, then set aside while you make the cake layer. Anyway, this Pumpkin Pie Cake is perfect for those pumpkin pie haters, because it tastes like cake. It has a little bit of a pumpkin pie bottoms, but the crunch of the pecans.