Pumpkin Pie Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 people
  • 1 can (29 ounce) pumpkin, (not pie filling)
  • 1 can (14 ounce) sweetened condensed milk
  • ⅛ cup brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1½ - 2 cups pecans, chopped
  • 1 box yellow cake mix, dry (I use one without pudding in the mix)
  • ½ cup butter, melted
  • ½ cup milk
  • Optional toppings: Ice cream, whipping cream, whipped topping, caramel sauce, chopped pecans
  1. Preheat the oven to 350 degrees, and grease or spray the bottom of a 9" x 13" baking pan.
  2. In a large mixing bowl, whisk together the pumpkin, sweetened condensed milk, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and salt.
  3. Whisk until well combined.
  4. Spread evenly in the bottom of the pan.
  5. Sprinkle nuts on top of the pumpkin mixture.
  6. Then sprinkle the dry cake mix evenly over the nuts.
  7. In the microwave, or on top of the stove, melt the butter, then add the milk.
  8. Drizzle the melted butter and milk mixture over the dry cake mix, do your best to cover as much of the dry cake as possible.
  9. Bake the cake for 45 - 55 minutes until the cake starts to turn golden brown.
  10. Cool slightly, if using ice cream; If using cream you will want it to be just a little warm.
  11. Drizzle caramel sauce on top if desired.
  12. Cover and store any left overs in the refrigerator for 3-4 days.
Recipe by My Recipe Treasures at https://myrecipetreasures.com/pumpkin-pie-cake/