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I’ve never been good at making pies, but I love to have pumpkin pie at Thanksgiving. This pumpkin pie cake recipe is just as good and twice as easy to make!
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- ¼ cup butter or margarine
- 1 large egg
- 1 (29 ounce) can pumpkin puree
- 2/3 cup evaporated milk
- 3 large eggs
- ½ cup white sugar
- 1 ½ teaspoons ground cinnamon
- 1 cup brown sugar
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
Step 2
Reserve 1 cup cake mix from the package. In a bowl, combine remaining cake mix, melted butter, and 1 egg. Press mixture into the bottom and sides of a 9×13-inch pan to form a crust.
Step 3
Mix together pumpkin, evaporated milk, 3 eggs, sugar, and cinnamon until blended. Pour over crust.
Step 4
Combine brown sugar and reserved 1 cup cake mix in a bowl, then cut in butter until mixture is crumbly. Sprinkle over pumpkin filling.
Step 5
Bake in the preheated oven for 50 minutes. Keep refrigerated.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 303 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat3g | 13% |
| Cholesterol45mg | 15% |
| Sodium307mg | 13% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber2g | 8% |
| Total Sugars33g | |
| Protein4g | |
| Vitamin C0mg | 2% |
| Calcium92mg | 7% |
| Iron1mg | 6% |
| Potassium88mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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