It’s a pie. It’s a cake. Well, okay it’s a little of both. We’re not exactly sure how this dessert got its name. But, we have a good idea why. And, it’s sure to please. Use this pumpkin pie cake recipe all fall long. Try it for Halloween parties, seasonal events, and the Thanksgiving dessert tray, too.
Yield: 1 moist and absolutely delicious pie cake.
Pumpkin Trivia: Pumpkins offer a lot of health benefits. Pumpkins were once recommended as a cure for freckles. They were used as a remedy for snake bites. And, the seeds are known to help avoid prostate cancer in men.
Pumpkin Pie Cake Ingredients
1- 16 oz. can
Pumpkin Puree
3
Eggs, beaten
3/4 cup
Sugar
3/4 cup
Brown Sugar
1- 13 oz. can
Evaporated Milk
2 tsp.
pumpkin pie spice
1/2 tsp.
Salt
1
Package Yellow Cake Mix
2 sticks
Butter or Margarine, melted
1 cup
Pecans or Walnuts, broken into small pieces
Note: If you are serving these at a party, be sure that no one has a nut allergy. You can omit the walnuts.
How to Make Pumpkin Pie Cake Directions
Preheat oven to 375° F.
Combine pumpkin puree, sugars, eggs, pie spice, salt, and evaporated mix.
Mix together well.
Pour pie mixture into an ungreased 9 X 13-inch pan.
Sprinkle yellow cake mix over the pie filling.
Pour melted butter or margarine over the cake mix.
Top with pecans or walnuts
Bake for 60-90 minutes.
After one hour and 15 minutes, test for doneness with a toothpick.
Bake until the toothpick comes out clean.
Cut into squares for individual servings.
Serve warm or cool.
Tip: Have the Whipped Cream nearby. Many people will enjoy Pumpkin Pie Cake with Whipped Cream.
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