Pumpkin Pie Cake with Cake Mix
Easy pumpkin pie cake with cake mix combines creamy pumpkin filling with a buttery cake topping. Cozy fall dessert perfect for Thanksgiving!
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Servings: 12
Calories: 438kcal
Equipment
Ingredients
- 1/2 cup cane sugar
- 3/4 cup light brown sugar
- 3/4 teaspoon sea salt
- 1 1/2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3 large eggs slightly beaten
- 30 ounces canned pumpkin
- 3/4 cup evaporated milk
- 15.25 ounces yellow cake mix (15 oz. works fine too)
- 2/3 cup salted butter melted
- 1 cup chopped pecans
Instructions
- Pre-heat the oven to 350° F, and grease a 9x13 cake pan.
- In a large bowl, whisk together the sugar, brown sugar, sea salt, flour, cinnamon, and pumpkin pie spice.
- Add the slightly beaten eggs to the mixture, along with the pumpkin and evaporated milk. Mix everything together well.
- Pour the pumpkin pie filling into the greased 9x13 cake pan.
- In another large bowl, combine the cake mix, melted butter, and chopped pecans.
- Sprinkle the pecan mixture evenly over the pumpkin mixture in the pan (it will be slightly clumpy).
- Bake at 350° F for about 45-50 minutes, or 'til a toothpick comes out clean. Oven times may vary.
- Allow the cake to cool before serving with whipped cream, if desired.
Notes
Cover the cooled cake and store in the refrigerator.
Nutrition
Calories: 438kcal | Carbohydrates: 61g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 531mg | Potassium: 289mg | Fiber: 3g | Sugar: 42g | Vitamin A: 11456IU | Vitamin C: 3mg | Calcium: 166mg | Iron: 2mg
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