Pumpkin Pie Cake
Pumpkin Pie Cake is the perfect easy dessert when you are craving fall flavors. It's essentially classic pumpkin pie topped in with buttery cake and crunch pecans.
Servings: 12 Servings
Calories: 526kcal
Ingredients
- 15 ounce can pumpkin puree
- 14 ounce can sweetened condensed milk
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 15.25 ounce yellow cake mix
- 1 cup chopped pecans
- 1 cup melted butter
- sweetened whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350°.
- Add pumpkin, sweetened condensed milk, eggs and pumpkin pie spice and whisk together until smooth.
- Pour into a 9 x 13 inch baking dish.
- Sprinkle cake mix over the top in an even layer.
- Next, sprinkle the pecans over the top.
- Drizzle melted butter over the cake mix and pecans.
- Bake for 40- 45 minutes or until center is set and cake is browned around the edges.
- Remove from oven to a wire rack to cool at least 30 minutes before serving. Serve warm or at room temperature.
- Slice into 12 slices and top with whipped cream or ice cream if desired.
Notes
For Sweetened Whipped Cream: Beat 2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Keep in an airtight container in the refrigerator up to 2 days.
Variations: The pecans are optional and can be left out or substitute with walnuts or other chopped nuts.
Spice cake mix can be used in place of yellow cake mix.
Storage: Cover the cooled cake with plastic wrap and refrigerate up to 3 days.
Serve chilled or set out to come to room temperature before serving.
Nutrition
Serving: 1g | Calories: 526kcal | Carbohydrates: 61g | Protein: 8g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 463mg | Fiber: 2g | Sugar: 44g